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.
Whether you are enjoying burritos, enchiladas, tacos, or any Mexican main dish, this side will go perfectly!! Plan a special Mexican or even Spanish night and serve up this rice!
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
White Rice, Regenerative Organic Certified – Non-Sticky, 32 Oz
What Ingredients go into Rice Cooker Mexican Rice?
Recipe Ingredients
- Long grain white rice – This is the traditional rice used for Mexican Rice, plus it is so easy to find.
- Low-sodium chicken broth – This is my standard, so I can salt to taste.
- Tomato paste – It seems like a lot is used in the recipe, but the flavor is great.
- Butter – I used salted as that is what I have on hand.
- Onion finely diced – You can use a yellow onion or a sweet white onion.
- Diced green chilies – These come in little cans and are already diced.
- Fresh black pepper and salt – Perfect seasonings to bring out the other flavors and give a touch of heat.
- Pinch of red pepper flakes – These give it just a slight edge more; add as much as you enjoy!
- Cilantro for garnish – Traditional garnish, but if you don’t like it, you can use parsley.
How to Make Mexican Rice
This is a very easy dump-and-go kind of recipe.
Add all ingredients to the rice cooker. Stir well.
Cook your rice according to the manufacturer’s instructions. Let rest for 3 minutes after cooking or longer to thicken, and then stir.
Garnish with cilantro before serving.
The chicken broth, butter, onion, green chilies, black pepper, red pepper flakes, and salt give the rice lots of flavor but not too much to overpower your main course. Adding 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.
Substitutions and Variations
If you would like to make the rice vegetarian you can substitute vegetable broth for the chicken broth.
After you add the rice mixture you can also add in items like beans, and diced tomatoes. You can garnish with sliced avocado, cotija cheese, and chopped green onions.
Recipe Pro Tips!
What Variety Of Rice Is Best For This Recipe?
You need to use long-grain rice as they do in Mexico or Spain for this recipe. It is also the least expensive and most accessible.
Can You Use An Instant Pot To Make This Recipe?
Yes, most Instant Pots have a rice setting just follow the instructions with your machine on how to cook it.
What Is The Difference Between Spanish Rice And Mexican Rice?
Spanish rice has a firmer texture and different flavor as they add saffron to the dish.
Why Is My Mexican Rice Coming Out Mushy?
As machines vary, so does the cooking time and amount of fluid that is needed. If you end up with mushy rice, decrease your liquid and cooking time.
Storage Instructions
In an air-tight container, Mexican Rice keeps well in the refrigerator for up to 5 days. It can be frozen for up to 3 months.
Recipe Pro Tips!
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, Tex-Mex, 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.
WANT MORE MEXICAN DISHES TO ENJOY?
We love Mexican-inspired meals! Here are some of our favorites.
Pin it HERE!!
Rice Cooker Mexican Rice Recipe
Video
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
Recipe adapted from Food.com Rice Cooker Mexican Rice.
Comments & Reviews
Susan says
This is the best Mexican rice my family and I have ever had! Thank you for sharing it. I love that it is a rice cooker recipe. It is my go to rice whenever we have any kind of Mexican food. It’s much better than the Mexican restaurants around us and we have some authentic ones.
Tara Noland says
So glad you are enjoying it and thank you for letting us know how much you love it.
Chrissy says
I’ve made this rice multiple times. The only thing I do differently is fry the rice first. I’ve had a Mexican lady compliment me of the flavor!! Thanks for the great recipe! It’s definitely in my rotation! ❤️
Ken Noland says
Thanks! Glad you like it!
Heather H. says
Do you mean tomato sauce instead of paste? 4.5 ounces of paste is really concentrated, it seems like too much.
Tara Noland says
No, that is correct, it is paste, you can always reduce that if you like but that is what we used.
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.
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.
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!!
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.
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.
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
Ketherine Balan says
Wow it’s looking so delicious looking. Surely I will try to make this dish for my family.
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/
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.
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.
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 😀
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!!
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.
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.
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!