Go Back

mexican rice in rice cooker

A flavorful and easy-to-make Mexican rice dish cooked in a rice cooker, perfect as a side or base for your favorite meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

Rice and Vegetables
  • 1 cup long-grain white rice rinsed
  • 2 cups vegetable broth or chicken broth
  • 1 medium onion diced
  • 1 medium tomato diced
  • 1 small green bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon olive oil for sautéing
  • 1 cup frozen peas optional

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear.
  2. Dice the onion, tomato, and green bell pepper. Mince the garlic.
Cooking
  1. In the rice cooker, heat the olive oil using the sauté function (if available).
  2. Add the diced onion and garlic, and sauté until the onion becomes translucent.
  3. Stir in the diced tomato and green bell pepper, cooking for another 2-3 minutes.
  4. Add the rinsed rice, vegetable broth, cumin, chili powder, and salt to the rice cooker. Stir well to combine.
  5. Close the lid and set the rice cooker to the white rice setting. Cook until the rice is done.
  6. Once cooked, let the rice sit for 5 minutes before fluffing with a fork. Stir in the frozen peas if using.

Notes

This Mexican rice can be served as a side dish or as a base for burrito bowls. Feel free to add other vegetables or spices to customize to your taste.