Effortlessly Delicious Mexican Rice in a Rice Cooker

Learn how to make vibrant Mexican Rice in a Rice Cooker, effortlessly turning a classic dish into a flavorful one-pot meal.

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Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings: 4 cups

Course: Side Dishes

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

2 cups Long-grain white rice provides a fluffy texture, perfect for soaking up flavors
1 cup Tomato sauce adds a rich, tangy base
2 cups Vegetable broth enhances the overall taste

For the Flavor

1 teaspoon Cumin gives a warm, earthy note
1 medium Onion, diced creates a sweet, aromatic foundation
2 cloves Garlic, minced infuses the dish with bold flavor

For the Finish

1/4 cup Fresh cilantro, chopped adds a bright, fresh finish
1 cup Peas and carrots (optional) enhances the texture and nutrition

Equipment

Rice Cooker

Method

Preparation Steps

Rinse the rice thoroughly in cold water until the water runs clear.
Sauté the diced onion and minced garlic in your rice cooker on the sauté setting for 3-4 minutes.
Combine the rinsed rice with the tomato sauce and vegetable broth in the cooker.
Season the mixture with cumin and a pinch of salt to taste.
Close the lid and select the cooking setting according to your rice cooker’s instructions, generally around 20 minutes.
Fluff the cooked rice with a fork, fold in the chopped cilantro and optional peas and carrots.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 46gProtein: 5gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Serve with a squeeze of lime for an extra zing! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months.

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