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.
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
- 3 oz. of tomato paste
- 2 Tbsp butter
- Dash of freshly ground black pepper
- Dash of red pepper flakes
- 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 all ingredients, except bay leaf and cilantro, in a rice cooker and mix well. 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 and serve warm. Enjoy!
Pairs well with:
Tacos or taquitos
Iceberg lettuce salad
(Recipe adapted from Food.com)