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
- 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.
Notes
- This recipe makes moist rice. If you prefer a drier Mexican rice, reduce broth by 1/4 cup and up to 1/2 cup.
- Jalapeño adds depth of flavor and some heat, feel free to reduce the amount or omit 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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