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Rice Cooker Mexican Rice gives you that authentic, restaurant-quality flavor with the foolproof, set-it-and-forget-it ease of your rice cooker.
I have great news: making restaurant-worthy, authentic Mexican Rice in your rice cooker is as simple as adding the ingredients and switching it on. You’ll have a deeply flavorful version of this cherished side dish ready to serve in about an hour (with just 15 minutes of active time). This easy recipe delivers a perfectly cooked, flavor-loaded, authentic side dish every time.
Pantry staple spices and aromatics, combined with fresh cilantro and jalapeños liven up what could otherwise be a lackluster side dish. Instead of using water as the liquid base, as in many Mexican rice recipes, here I use tomato sauce and chicken broth to provide both moisture and flavor.
“Absolutely loved this recipe. It’ll be my “go to” from now on.”
heather
Table of Contents
Why This Recipe Works
- Foolproof and Hands-Off: Making this in the rice cooker removes all the guesswork. There’s no need to watch the pot, no constant stirring, and no risk of a scorched bottom—just perfectly cooked rice every time.
- Deeply Flavorful Broth: Cooking the rice in a combination of chicken broth and tomato sauce, instead of just water, infuses every grain with a rich, savory flavor from the very start.
- Fluffy, Not Gummy: Rinsing the rice is a simple but crucial step that removes excess surface starch, which is the secret to getting light, fluffy, and perfectly separate grains of rice.
Rice Cooker Mexican Rice Ingredients
- Rice: I prefer long-grain white rice because it yields fluffy, light grains and resists clumping.
- Chicken Broth: You can use low-sodium or vegetable broth for a vegetarian version.
- Tomato Sauce: Since you’re adding other spices and liquids, you don’t need anything fancy.
- Butter: Unsalted or salted butter works, but you may need to adjust the salt.
- White Onion: You can use a few green onions for a milder onion flavor.
- Garlic: Fresh garlic cloves are best, but jarred minced garlic will do if you don’t have fresh.
- Jalapeño: Use more or less than the recipe calls for to manage the spice level of the rice.
- Ground Cumin: Cumin adds a savoriness and a delicious aroma and is common in many global cuisines.
- Chipotle Chili Powder: A lightly spicy chili powder made only from dried and smoked jalapeño peppers. Note that this is not standard chili powder, which is a blend of spices.
- Fresh Cilantro: For garnish and a pop of color.
- Lime Wedges: For serving, optional.
- Kosher Salt: Or about half the amount of fine sea salt.
How to Make Mexican Rice in a Rice Cooker
Combine all of the ingredients (except for cilantro and lime) in rice cooker and stir. Cook according to manufacturer’s instructions. Stir and let stand 5 minutes. Transfer to serving bowl and serve with cilantro and lime wedges if desired.
PRO Tips
- The Secret to Fluffy Rice (The Liquid Ratio): The number one cause of mushy rice is too much liquid. For perfect, fluffy rice, the total amount of liquid should equal the amount of water your rice cooker normally requires. For this recipe, that means the tomato sauce + the chicken broth should add up to the correct total. My recipe is balanced for this, but it’s a great rule of thumb for any rice cooker recipe.
- Toast the Rice When You Have Time: While this is a “fill and go” recipe, many authentic Mexican rice recipes start by lightly toasting the rice in a little oil on the stovetop. It’s completely optional, but this extra step does give the rice a nuttier flavor and helps keep the grains separate. To do this, just cook and stir the rinsed and well drained rice in a skillet with a tablespoon or so of oil over medium heat until the water evaporates and the grains turni fragrant and lightly golden. Then add it to your rice cooker with the other ingredients and continue with the recipe.
- Don’t Skip the Rest: When the rice cooker switches over to “keep warm” this dish isn’t ready to serve. It’s important to let it rest for 5-10 minutes; this allows the grains to absorb any remaining liquid and firm up, so you get the texture you’re after.
Recipe Variations
- Add peas or corn: Stir in a handful of frozen peas or corn, or both, after the rice kicks over to “keep warm” and has rested for 5 minutes. Gently stir in the peas and or corn, then close the lid and let it rest 5 to 10 minutes more, until the vegetables are thawed and warm.
- Swap the tomato sauce: Feel free to use crushed tomatoes or passata if that’s what you have on hand.
- Make it vegan: Use olive oil or vegan butter and vegetable broth for an easy swap.
- Try other chili powders: Ancho or guajillo powder both work really well.
- Add texture: Stir in chopped fresh tomato or finely diced bell pepper with the other ingredients for added texture and color.
Storage and Reheating
If you end up with leftover Mexican Rice, lucky you! It’s even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a little oil over medium heat until hot and slightly crispy. You can also microwave it in short bursts, covered with a damp paper towel. This rice also freezes well for up to 1 month; thaw in the refrigerator before reheating.
FAQ
You don’t have to, and this recipe is designed to be a quick “fill and go” version. That said, frying or toasting the rice in a little oil is a traditional step that adds a great nutty flavor and helps the grains stay separate and fluffy.
The two most important steps are to rinse the rice thoroughly to remove all the excess starch, and to get your liquid-to-rice ratio correct. Too much liquid is the main cause of mushy rice. There’s also personal preference, so feel free to adjust the liquid up or down to get the texture you’re after. Also, letting the rice rest for 5-10 minutes after cooking, then stirring it gently helps incorporate any excess liquid.
A long-grain white rice, like jasmine or basmati, is the best choice. Its structure helps it cook up into light, fluffy, and separate grains, which is exactly what you want for this dish.
You can, as long as your rice cooker has at least a 10-cup capacity. Just avoid overfilling or it may cook unevenly.
No. Chipotle chili powder is made from smoked jalapeños only. Regular chili powder is usually a blend of spices including cumin, paprika, and garlic.
Absolutely. It adds depth and a little heat, but the rice is still flavorful without it.
Rice Cooker Mexican Rice is one of those recipes I make all the time. It’s easy enough for a weeknight and always delivers when I want to round out a meal with my favorite Mexican mains.
Serve with these Mains and Sides
- Chicken Enchiladas, Carne Asada Tacos, Shrimp Tacos or Chorizo Tacos
- Easy Homemade Refried Beans
- Caesar Salad (originated in Mexico!)
- Calabacitas (If you’ve never had this less common Mexican side dish, it’s a must try!)
More Must-Try Mexican Rice Recipes
Rice Cooker Mexican Rice
Ingredients
- 1 1/2 cups long grain rice rinsed well and drained
- 2 1/2 cups chicken broth or vegetable broth or water, (recipe note #1)
- 8 ounces tomato sauce
- 3 tablespoons butter
- 1/2 small white onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño minced (stems, ribs, and seeds removed – gloves recommended!), optional (recipe note #2)
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder or more for extra heat
- 1 teaspoon kosher salt plus more to taste
- fresh cilantro for garnish
- lime wedges for serving, optional
Instructions
- Combine Ingredients: Add all ingredients except for cilantro and lime wedges to rice cooker; stir well to combine.
- Cook: Cook according to manufacturer's instructions.
- Rest and Fluff: Once the cooking cycle is complete, let the rice stand undisturbed for 5-10 minutes. Open the lid, fluff the rice gently with a fork, and transfer to a serving bowl.
- Serve: Garnish with cilantro and serve with lime wedges if desired.
Notes
- Liquid Ratio: This recipe makes moist rice. The total liquid (2 ½ cups broth + 8 oz/1 cup tomato sauce = 3 ½ cups) is balanced for 1 ½ cups of rice in most standard rice cookers. If you prefer drier rice, reduce the broth by ¼ to ½ cup.
- Authentic Flavor Tip: For a nuttier, more traditional flavor, you can toast the rinsed and dried rice in a skillet with 1 tablespoon of oil over medium heat until fragrant and lightly golden before adding it to the rice cooker.
- Jalapeño: The jalapeño adds depth of flavor and some heat; feel free to reduce the amount or omit it altogether for milder rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Can the recipe be doubled? Looks great!
Hi Jeannie! I haven’t doubled this recipe in my rice cooker, but I think it will work just fine as long as your rice cooker has enough capacity (at least 3 cups of dry rice). Most likely it does as the standard rice cooker sizes are 3,5 or 10 cups.
I’d really love to try this recipe but don’t HAVE a rice cooker. With that said, will ANY cooker do or do you have a preference and if so can you reply on this forum. Thanks for your time and effort.
Hi Johnny! I haven’t tested this recipe on the stovetop, so I can’t give you exact quantities, but the recipe would be very close. (I need to work on that recipe!) My best guess is that you can add everything (except cilantro and lime) to a large saucepan and bring it to boil; give it a good stir and reduce the heat. Cover and allow to simmer for ~12 minutes and peek too see if the liquid has absorbed. Then remove from heat and leave the lid on for ~10 minutes, then fluff and serve.
This is my go to rice cooker recipe. We love it. I make it exactly as the recipe states, I give it a good stir when the cooker is finished and then let it sit for a few minutes before serving. Well done!
I love to hear this, Karrie! I appreciate you coming back to let me know!
I don’t usually measure my liquid when using my rice pot. I just fill it to the line that corresponds with how much rice I’m using. So my thinking would be to use as much chicken broth as needed to match the line…which may be more or less than the 2 1/2 cups the recipe calls for. Does that seem like a reasonable plan?!
Hi Kim! That’s tough for me to answer, but this recipe is fairly forgiving and can be adjusted by up to half a cup of liquid (based on my testing). If you know the liquid to rice ratio that you typically enjoy, my best guess is that it will work here.
As a Brit please can I check whether you mean Ketchup or passata (sieved tomato) thanks
Hi Kelly! In the US “tomato sauce” is cooked, with a stronger, saltier flavor than passata, which is more like our ‘tomato purée’. You may want to reduce the chicken broth (maybe by ~1/4 cup) and increase the salt a bit. I haven’t tested this recipe with passata, so I can’t be exact, but I hope that helps!
Awesome recipe! I substituted the tomoto sauce for an 8oz can of medium spicey Rotel jalapeno and finely chopped tomoatoes, and was the perfect amount of heat without having to also add a separate jalapeno. I used jasmine rice and rinsed until it was clear to remove the starch and drained. I went with 2 cups water and let all the ingredients sit in the cooker for half an hour before turning it on. It came out great, not mushy at all. It was the perfect compliment to the Mexican creamed street corn and chicken dish we made it with.
So glad you enjoyed the recipe and added your own touches, Spence!
First time to make mexican rice and it was so good and flavorful!!! I reduced the chicken broth to 2 cups.
I’m so glad you enjoyed this, Debbie! Thank you for coming back to let me know.
Are the rice measurements with regular dry ingredients measuring cups or the rice cup that comes with the rice cooker? Thanks
Hi Kerry! The rice measurement is with a standard measuring cup.
This is my favorite Mexican Rice recipe!!! So full of flavor!!
I love to hear that, Denise!
I’ve been looking for a good Mexican rice recipe. This is the winner! Delicious!
I’m so glad you enjoyed it, Sarah! Thank yo for coming back to let me know.
This is my first time leaving a comment on a recipe. My husband loves Mexican rice. For years I have tried to make him Mexican rice. After about a year of just getting Mexican rice from restaurants, I decided to try this recipe. My husband told me it was the best Mexican rice I have made and we don’t need to grab it from the restaurant anymore. Thank you so much for this recipe. I only put about a cup of water with chicken bouillon and I add an extra teaspoon of garlic. If I am being lazy I don’t cut up the onion and just add onion powder. He still loves it!
Hi Cindy! I’m so glad you and your husband are enjoying this recipe and that you’re adding your own twists!
I was completely surprised how great this rice turned out! I’ve tried so many recipes and they were always too mushy. I prefer when the chicken broth is reduced to just 2 cups. Not too dry and not too mushy then. Also, if you don’t want to add Jalapeños or don’t have some on hand, I always sub for El pato sauce instead. It’s tomato sauce with a spicy kick to it.
So glad you enjoyed this, Shanice! And thanks so much for your cooking notes. (My dad loves that sauce too – adds it to all kinds of things!)
I’d love to try this recipe this weekend. In Australia we won’t have tomato sauce as it is in the US. Would a blended tin of tomatoes be a similar substitute? With maybe a tblsp of tomato paste?
It’s our Australian Rules Grand Final this weekend (like your Superbowl) and I’m going to feed my guests a Mexican feast.
Hi Lisa! You can make tomato sauce that’s similar to what you’ll find in the US by combining equal parts of tomato paste and water. I would also add an extra clove of garlic and a bit more onion to the recipe. I hope that helps!
Thank you so much. I’ll give it a try.
easy and delicious.
I’m so glad you enjoyed it, Anna~
Such a hearty and delicious bowl of rice – wonderful blend of spices. And that gorgeous colour, too!
I love Mexican rice – it really goes with so many things. Heck, add some chopped grilled chicken, and it’s a meal by itself. Great tips on cooking it in a rice cooker!!