Need a great side dish for dinner but don’t want all the hassle? This Rice Cooker Mexican Rice recipe would go great with your favorite Mexican main and it is so easy to do. I love using my new rice cooker and this came in very handy for a crowd.
Throw all the ingredients into your rice cooker and forget about it until serving time. This recipe will have you running out to buy a rice cooker if you don’t have one already. We also have a new recipe, try our Cheesy Enchilada Rice which can be cooked in your Instant Pot too.
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The one I graciously received was by Hamilton Beach and it is pulled out on a regular basis. We all love the variety of rice dishes we have tried but that is not all I have done!
I have also made Apple Cinnamon Steel Cut Oatmeal and loved it!! I really can’t wait to make that again soon!
How to Make Mexican Rice
It is easy to make Mexican Rice when you use this beautiful stainless steel Hamilton Beach easy rice cooker. You will love cooking rice if you have this machine, so simple and so efficient.
Just add all your ingredients directly to the rice cooker, stir, set and leave it. The machine does the rest! It even comes with its own measuring cup. The tomato paste instead of tomato sauce makes the rice such a lovely color.
The chicken broth, butter, onion, green chilies, black pepper, red pepper flakes, and salt give the rice lots of flavors but not too much to overpower your main course. Adding in these ingredients also adds to the texture of the dish.
The cilantro is used for garnish and is optional if you don’t like it. When it is done it goes to a warm setting until you’re ready to use it. I will never cook rice in a stovetop pot again!! This gives perfectly cooked rice every time!!
Variety of Rice
Rice is pure comfort food and can be added to so many cuisines as an easy side dish, whether it is long grain, short grain, medium, wild rice, brown rice or one of the many other varieties of rice that is loved by many.
Cook times will vary for the different kinds of rice you use, but Hamilton Beach has that covered too. No need to find the exact time to bring to a boil and then reduce the heat, the rice cooker does all that for you — such convenience for any night of the week.
We almost just ruined a pot with our daughter wanting to cook rice on the stove. They have to live and learn but now she will be strictly using the rice cooker. Medium-high heat can turn your rice into a burnt disaster very quickly.
Whether you are enjoying burritos, enchiladas, tacos, carnitas, or any Mexican main dish, this side will go perfectly!! Plan a special Mexican or even Spanish night and serve up this rice!
I will often serve up either soft or hard shell tacos or burritos for a quick and easy weekday meal. This Mexican rice is a quick and easy side for anything Mexican, TexMex, or even southern flavored recipes that you may create.
When everyone is running out to activities in the evenings it’s great to be able to make sure that the family has a nutritious meal before heading out.
Rice Cooker Mexican Rice Recipe
Rice Cooker Mexican Rice
A very easy Mexican side dish that cooks up in your rice cooker.
Ingredients
- 1 1/2 cups long grain rice
- 3 1/8 cup low sodium chicken broth (use 1/4 to 1/3 cup less liquid for drier rice)
- 4.5 oz. can tomato paste
- 3 Tbsp. butter
- 1/2 cup onion, finely diced
- 4 oz. can diced green chilies
- Fresh black pepper
- Pinch of red pepper flakes
- Cilantro for garnish
- Salt as needed
Instructions
- Add all ingredients to the rice cooker. Stir well. Cook according to manufacturer's instructions. Let rest for 3 minutes after cooking or longer to thicken and then stir. Garnish with cilantro before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 117Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 146mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 4g
Comments & Reviews
Nicole Neverman says
I love my rice cooker – use it all the time so I can see this delicious looking dish on our menu next week 🙂
Tara Noland says
You will love this rice then and so easy!!
Ashley says
Never heard of an Aroma rice cooker but I made this in my Zojirushi and didn’t have issues with texture. I made it vegetarian by using vegetable broth. In the end, I thought the tomato flavor was overwhelming so would probably use less tomato paste next time.
Kalena says
I used about 4 oz of tomato purée and added some achuete/Annatto powder. I think 8oz of tomato paste would be overpowering too and I added garlic too!
Meggan | Culinary Hill says
This is a great idea! I always bake my Mexican Rice in the oven, but I have a rice cooker. And since it is always a zillion degrees in SoCal…. why am I firing up my oven?! I also like the addition of green chiles. I haven’t tried them in Mexican rice, but I like them everywhere else so it’s bound to be a hit.
Tara Noland says
It turned out so nicely, I can’t wait to try other recipes in my rice cooker. Love how convenient it is, thanks Meggan!
christine says
Oooh, this rice looks great. I tried a rice cooker a long time ago but it was cheap and not very good. I’ve been wanting to look for a new one but didn’t know where to begin. Thanks for the info!
Tara Noland says
You are so welcome, love my rice cooker, use it all the time now. Thanks Christine!
Janette@culinaryginger says
I have never tried a rice cooker, but I think I need to. This looks delicious.
Tara Noland says
Thank you Janette!
Tammi @Momma's Meals says
I’m going to try this on our next Mexican night!
Tara Noland says
Thanks so much Tammi, enjoy!!
Anna Nismiya says
Good going ..Keep it up!
Jess JIMENEZ says
Being Mexican I love this rice and so easy, to make, goes with everything.
Tara Noland says
Thanks so much Jess, we love it too!!
April says
Do you use long grain rice or instant rice?
Tara Noland says
I don’t use instant rice so it is long grain, I will note that on the recipe too, thanks!
Cassandra says
This was incredibly bland and mushy. I even used less liquid than called for and I knew i should have reduced it even less. We use our rice cooker almost every day and for every three cups of rice we use the markings in the cooker for liquid and it comes out to about four to five cups of liquid. And you used no salt. No salt!! Or any seasoning whatsoever. I added chili powder but forgot the salt which you don’t even have in the ingredients list. I would recommend you try this again with salt, chili powder, and less liquid, and half the butter. In fact, use coconut oil instead of butter. You’re welcome.
Tara Noland says
Maybe it depends on your rice maker, as ours has never been mushy. As for the seasoning there is lots from the chilies, pepper, and red pepper flakes and with the butter you get salt.
Kristine says
Wow, Cassandra, you’re rude.
Todd Blakley says
Why is it rude to express her opinion, Kristine? Just because you or I liked a recipe doesn’t mean everyone else did. I didn’t feel she attacked Tara personally, so as long she kept it constructive or in that ballpark which i felt she did, then that isn’t rude at all. Heck this is the internet for heavens sake…
Anyway, Tara I look forward to teeth your recipe. I know my Aroma Rice Cooker needs to be closer to a 1:1.25 liquid ratio. I tried a recipe similar to this from food network and it came out like mush. So yes, to Cassandra’s point, know your ratios for your rice cooker. I would suggest suggest some cummin maybe 1-2 Tbls depending on your tastes. I woukkd watch the sat though… as the chicken broth and salted butter contain sodium. Just my thoughts. Happy cooking!
Jessica M says
I also took Cassandra for being rude here…the tone is condescending.
Anyway, tried this for the first time tonight and yes, mine is a bit mushy but lo and behold my rice cooker is Aroma brand. Maybe next time I’ll just fill with chicken broth to the premarked line and hope the butter doesn’t count for much moisture. It’s not overly mushy so that ratio may work out. Cooking is, after all, to taste and experimentation.
The seasoning from the chiles definitely pack a punch—from the ones I used anyway. No seasoning needed on top of all that! But I don’t really like spicy food so some may find it perfectly caliente.
Joyce says
Thanks for the heads up! I jave an Aroma rice cooker too, so I’ll adjust the liquid to what you suggested you’d try next time. Looking forward to trying this! I’ve never cooked anything other than plain rice
to go with other dishes. Time to branch out!
Sharon says
Geeez…..try being and presenting your ideas and comments in a nice and constructive way, would go alot further with kindness.
KC says
Mine was mushy as well. I was worried when I poured in the recommended amount of liquid. should have read the comments first.
Tara Noland says
Next time just back off on the amount of liquid. Rice cookers differ with the amount of liquid needed.
Elp says
I’d love to try this but I don’t have a rice cooker. Would you know how to make this in the oven or slow cooker? Thanks :)1
Tara Noland says
I haven’t tried it but I don’t see any reason why you can’t just cook it exactly the same on the stove top, not sure about the oven though.
Chris M says
I’ve got an Aroma Rice Cooker as well and the first batch was too mushy! I should have read through all the comments. However, it was definitely edible and had good flavor. I have to do a lot of vegan cooking and adjusted it a bit to use what I had. For the second batch, it was much better… Here’s what I did to adjust and tweak! 1/12 c. vegetable broth + 3/4 c. V-8 juice; 2 T tomato paste; reduced the butter to 2 T avocado oil.
Tara Noland says
Each rice cooker will be a bit different so adjusting to your own is the way to go. Thanks for sharing your recipe!!
Shelley says
I added canned diced tomatoes and some juice, canned black beans, frozen corn, diced garlic, cumin and oregano. Since a youngster will be eating it too, I took out that portion before adding the green canned chilis. I make my own taco seasoning so went off of that recipe for the volume on the spices. Veggies, just kept spooning in till I liked the balance of color. Besides the cilantro I added avocado on the side. Leftovers will be used tomorrow with other leftovers of chicken, pork or pot roast, depends on who pulls out what from fridge in the AM.
Tara Noland says
Sounds great, you are feasting!!
Meredith says
Are the measurements based on standard measuring cup or the measuring cup that comes with the Hamilton Beach rice cooker?
Tara Noland says
This would be standard measures. Do you find a difference?
Jordan says
I’m not sure about the Hamilton rice cookers but the aroma comes with a metric cup instead of a standard cup.
mary evans says
I’ve just been given a rice cooker for Christmas and I was looking around for some recipes other than plain rice and came across this. It sounds absolutely delicious so I’ll be making it this week. can’t wait to try it!
Kerrie says
Thanks for sharing the recipe. I was wondering if the cups are rice cooker cups or standard dry ingredient cups. That may be why some people have mushy rice. Is the 1-1/2 cups of rice measured with the rice cookers measuring cup?
Tara Noland says
This is standard measuring, you may have to adjust to your rice cooker.
Kerrie says
Great, thank you. Just an FYI most Asian-manufactured and some US-made rice cookers use a metric measure that is equal to 1 gou or about 180 ml which equals about 3/4 of a US dry cup measure. I went ahead a made the rice that day based on standard measurements based on the total number of servings the recipe made. It turned out great. Thank you so much for sharing the recipe.
Tara Noland says
Thank you so much for your reply, myself and my readers appreciate it.
candy2fiji says
I read this recipe and saw the photo of the rice cooker, but I am confused. It looks like your rice cooker is a pressure cooker. Mine is not, so I didn’t know how the recipe would turn out. You also didn’t specify what kind of rice to use. I want to use brown rice, which takes a whole lot more water. Sorry, I was afraid to try it.
Tara Noland says
It is not a pressure cooker but just a rice cooker. I used plain white rice. I have not made this with brown rice so you would have to experiment.
Alex M. says
This was one of the easiest recipes I found and while my particular batch came out just a little bit too wet, I think I need to adjust and maybe do a little less liquid and maybe a bit less paste. Other than these minor adjustments, I was super excited with this easy recipe. Thank you so much!!
Tara Noland says
You are so welcome, yes tweak it to suit yourself and your rice cooker too.
Alma says
Thank you for this recipe. It was definitely an easier one and I appreciate that. I went with the lesser amount of chicken broth and mine was just a little wet but not too bad and tasted good. I added minced garlic & puréed onion and somme large pieces of bell pepper that I took out at the end for added flavor. I left the green chiles out & red pepper flakes. I did add a couple pinches of salt. I think next time I’d do less tomato paste or go with tomato sauce diluted with water like my Mom used to do for a little less tomatoey taste. But overall I liked this recipe. 😊
Tara Noland says
So glad you made it your own and enjoyed it!!
Aurora says
Thank you for the recipe! I made some modifications but wouldn’t have known I could even try this in my rice cooker if it wasn’t for this recipe. Much better than me having to watch it on the stove 😀
Jennifer says
I just want to make sure…
You use 1.5 cups of uncooked rice, right? Do you wash the rice grains first?
Tara Noland says
Yes, uncooked rice and if the package says to wash it you should, otherwise just add it. Make sure though if you wash it that is it well drained.
Jen says
This was great! So easy in the rice cooker especially when busy frying taquitos. I can’t do green chilies so I added a little taco seasoning and garlic powder. Flavorful and perfect.
Thank you!
Tara Noland says
Sounds like you had a great Mexican feast!! So glad you liked it.
Haitian Cuisine says
Please share some of Caribbean Recipes if you have as I have recognized you have amazing knowledge of recipes.
Tara Noland says
Here is one of my favorites, the family loves this. https://noshingwiththenolands.com/instant-pot-jerk-chicken-and-little-potatoes/
Ketherine Balan says
Wow it’s looking so delicious looking. Surely I will try to make this dish for my family.
Andrea Gamble says
i have been making mexican rice on the stove top for 50 years and have never rinsed my rice, do i have to do that now with a rice cooker?
Tara Noland says
It depends on your rice, some are recommended that you rinse them.
Kalena says
Rice is high in arsenic! In all the Asian countries it’s a given to wash small pebbles and to purge the talc some producers use! Better safe than sorry. Would you eat veggies or fruits without washing? JS
Amy says
Great recipe! I made this in my zojirushi following the instructions and measurements and it turned out well. Well, mostly followed, I did use caldo de tomate broth in lieu of chicken stock since that’s what I had on hand. I was concerned that there was too much liquid considering the measuring lines on the cooker, but while the rice was certainly soft, it wasn’t watery or too porridge-y. Will make again!
Tara Noland says
You can always follow the instructions for your rice maker too. So glad you enjoyed it.
Susan F says
This is the best Mexican rice I have ever eaten! It’s better than the rice they serve in Mexican restaurants. Thank you so much for sharing this recipe. I have shared it with my friends. Do you think it would work with wild rice?
Tara Noland says
I am so glad you like it!! Wild rice takes different cooking times so I am not sure how that would work.
Juan says
I just want to mention that Mexicans fry the rice before cooking it. Place the rice in a pan with oil and continually stir until the color changes to a matte white. Some grains will brown which is ok. It just takes a few minutes and it imparts a nutty flavor to the rice. I don’t know of any Mexican that does not do this step. Some Spanish recipes also call for frying the rice. When making “fideo” you also fry the pasta.
Tara Noland says
Good to know, thank you so much Juan!!
Mike says
Do you melt the butter or use it straight from the fridge?
Tara Noland says
You can use cold butter. I personally always have butter at room temperature.
Leslie Lee says
Love, love, love this rice!! Not only is it delicious but I love being able to put it together and walk away. This is now my go to Mexican rice.
Tara Noland says
So, so glad you enjoyed it, thanks for the great review.