Rice Cooker Mexican Rice
A deeply flavorful, essential Mexican side dish that is so easy to make at home in your rice cooker!
Servings: 6 people
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
Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 980mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
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