Rice Cooker Mexican Rice

A deeply flavorful, essential Mexican side dish that is so easy to make at home in your rice cooker!

Course Main Course

Cuisine Mexican

Keyword gluten free, keto, low carb, paleo, whole30

Prep Time 15 minutes

Cook Time 40 minutes

Resting Time 5 minutes

Total Time 1 hour

Servings people

Calories 179kcal

1 ½ cups long grain rice rinsed well and drained
2 ½ cups chicken broth or vegetable broth or water, (recipe note #1)
8 ounces tomato sauce
3 tablespoons butter
½ 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
¼ 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

Add all ingredients except for cilantro and lime wedges to rice cooker; stir well to combine. Cook according to manufacturer's instructions. Stir and let stand 5 minutes. Transfer to serving bowl and garnish with cilantro; serve with lime wedges if desired.

This recipe makes moist rice. If you prefer a drier Mexican rice, reduce broth by ¼ cup and up to ½ cup.
Jalapeño adds depth of flavor and some heat, feel free to reduce the amount or omit altogether for milder rice.