This Mexican rice is one of my favorite rice cooker recipes, and it’s one that we’ve been making for several years — I first posted the recipe in 2012, and we’ve made it countless times since then.
Why do we like it? It’s super simple to make! And it’s a delicious side dish that goes well with nearly any Mexican-inspired meal. I’ve served it with enchiladas, fajitas, and tacos, to name a few. Also, it’s easy to scale this recipe up to feed a crowd. Give it a try!
Easy rice cooker Mexican rice
By Jane and Michael’s Gourmet Extravaganza
- 1 cup of long-grain rice
- 1 medium carrot, finely diced
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 jalapeño pepper, minced
- 2 Tbsp butter, diced
- Dash of freshly ground black pepper
- Dash of red pepper flakes
- 3 oz. of tomato paste
- 2 cups low-sodium chicken broth
- 1 large bay leaf (we’ve found that this is essential to eliminating any “canned” taste from the tomato paste)
- Cilantro, as a garnish (optional)
Combine the first 8 ingredients (through the red pepper flakes) in a rice cooker. Whisk together the tomato paste and chicken broth and pour the rice mixture, stirring well to combine. Place the bay leaf on top and cook according to manufacturer’s directions.
After the rice has finished cooking, remove the bay leaf and stir. Garnish with fresh cilantro, if desired, and serve with your favorite Mexican food. Enjoy!
(Recipe adapted from Food.com)
Pairs well with: