Mexican rice is mostly served as a side dish and is light and fluffy, has a reddish-orange colour with a mouth-watering savoury flavour. This Mexican rice in rice cooker dish is made with white rice (brown rice can also be used) and some simple ingredients like tomato, garlic, onions, and some spices. When all these are combined, they result in a comforting recipe.
As mentioned above, Mexican rice in rice cooker, yes, you heard right, it can be made in a rice cooker. Although it is a traditional dish and is prepared on a stovetop, as an alternative, I am going to show you how you can replace it with a rice cooker or an electric cooker to make authentic Mexican rice in rice cooker.
This Mexican rice in rice cooker method is ideal for busy weeknights or for making an instant recipe to be placed with tacos or used as a base for taco bowls. Apart from this, they can increase the taste of the meal by being a tasty side for grilled meats or enchiladas.
Now let’s get started!!
First, please bring all the required ingredients to make Mexican rice in rice cooker together so that nothing is missed later on.
Table of Contents
Ingredients (4 to 6 servings approx.)
Starting with some main ingredients :-
- 2 cups of long-grain rice – Rinsed and drained to give rice a perfect fluffy texture
- 1 tablespoon vegetable oil – or can be substituted with olive oil for a better and richer flavour
- 1 small onion – either finely chopped, adding a savoury base to the dish, or thinly sliced into an artful half-moon shape for a more pronounced texture or visual appeal
- 2 cloves garlic – minced – to infuse the dish with warm and aromatic depth
- 1/2 tomato sauce – to immerse some natural flavours (sauce can be freshly blended or )
- 3 cups chicken broth – or as a substitute, you can use rich vegetable broth to keep it vegetarian without sacrificing flavours
- 1 teaspoon ground cumin – to bring a cozy, grounding flavour to every bite
- 1/2 teaspoon chilli powder – although it is optional, it adds a mild, warming heat to wake up the flavours with a soft touch of spice.
- Salt – As per your preference
- Fresh cilantro (chopped) or lime wedges – bring a touch of freshness with a bright pop of colour and flavour to the final dish
Let’s Cook: Mexican Rice in Rice Cooker
- First of all, you need to rinse the rice to remove the excess starch from it to ensure the fluffiness and avoid stickiness. Continue washing the rice till the water runs clear.
- After that, you need to work with onion and garlic, sauté the diced or chopped onion for 2-3 minutes in a saucepan or a small skillet in oil on medium heat until it gets soft, and later on add the minced garlic and do the same for next 30 seconds until the savory scent of garlic simmering in oil was irresistible.
- As an alternative, you can do this part in your rice cooker or pressure cooker if it supports a sauté function, or microwave the onion and garlic for 3 minutes for the same results.
- Now, add all the ingredients to the rice cooker or pressure cooker, including all the listed ingredients like the rinsed rice, sautéed onion and garlic, broth, spices, and some optional items like corns, peas, carrot, or jalapeno, etc. as all these can amplify both the texture and flavour of the dish. At last, stir all the ingredients until they mix evenly.
- In this step, you just need to close the lid of the cooker and select the required settings (can go with standard “Cook” or “White rice” setting), and let the cooker do its job. It will approximately take 30-40 minutes (depending on the model).
- Now, once the cooking is done, don’t open the lid, even if it is indicating that the cooking is done. Let the rice sit or rest for about 5 to 10 minutes to steam, to absorb the remaining moisture, and get a perfect texture.
- Now you can open the lid and fluff with a fork gently, and then do a taste test so that you can fine-tune the flavours as needed.
- Although it is ready to serve but don’t forget to add our last ingredients. Before serving, garnish with some fresh cilantro and squeeze some lemon juice to give it a refreshing finishing touch.
- Prefer to serve it hot with whichever dish you want.
Things That You Should Consider
- Use high-quality rice and rinse it properly under cold water.
- To get a fresh aromatic scent, prefer to sauté the onion, garlic, and other spices to get a better flavour.
- Broth can bring a better flavour or even nutrition than water.
- Tomato sauce should be used to used in an accurate quantity; it should not be added in an extra amount(it can turn the dish soupy). This tomato blend is the key element of the dish as it provides the classic red colour and the subtle tang to this Mexican rice in rice cooker dish.
- Don’t over season in the beginning, as they can be adjusted later on or at the end.
- Let the rice rest before opening the lid.
Nutritional profile
Note that the nutritional values may vary depending on the quality and quantity of ingredients.
Nutrition value of per serving of Mexican rice in rice cooker(274g) is as follows (approx. values)
- Calories – 279 kcals
- Carbohydrate – 36g
- Fat – 12g
- Protein – 6g
The calorie breakdown is roughly 52% carbohydrate, 39% fat, and 9%
Summing it All Up
Mexican rice in rice cooker is a sort of recipe that is very simple, and does not need to stack multiple pans in the sink; all you need is a rice cooker or a pressure cooker with the required features, and you are done. No need to pay attention or do regular monitoring. Without sacrificing flavours you can create the same dish as the one made on the stovetop.
Tried the recipe? tell me what tweaks you made- drop a comment below! I’d love to hear how it turned out for you.
Guess what, I found a video for you guys through which you can get an idea of how to perform the task to get the dish on your table.
Our Top Picks
Here are some of the top rice cookers I found online. Consider these if you want one but don’t have one.
Frequently Asked Questions
How to prevent Mexican rice in rice cooker from getting sticky or mushy, or burned?
Here are some of the ways through which you can avoid this situation of mushy Mexican rice in rice cooker.
1. Use high-quality rice (prefer the long-grain)
2. Rinse rice thoroughly to remove excess starch
3. Ensure there is enough liquid (generally a 2:1 ratio of liquid to rice)
4. Avoid overcooking rice
5. Provide adequate time to rest after getting cooked (generally 5-10 minutes)
6. Don’t open the lid during the process
Can I make it ahead and store or reheat it?
Definitely yes, you can even store this Mexican rice in the fridge for around 3-4 days and can easily reheat it whenever needed in a microwave (30-40 seconds) or on the stovetop with a splash of water or broth.
What type of rice is best for making Mexican rice in rice cooker?
Long-grain rice, especially the white one, is the best and most traditional with giving the best texture in both rice cooker and stove-top methods. Short grains should be avoided, as they can be stickier.
How do I reheat Mexican rice in rice cooker or other appliance without drying it out?
Splash or sprinkle a tablespoon of water on the rice and heat it in the microwave, on the stovetop or in a rice cooker for 30 to 60 seconds, and witness the magic happen. This method steams the rice, restoring its moisture and preventing it from drying out.