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
Jessica says
This rice was an excellent addition to chicken enchiladas that I served at a dinner party. Everyone raved and asked for the recipe. Thanks!
Bobbi | Bobbi's Kozy Kitchen says
Mexican rice is my fave and this is the easiest way to make it!
Kylee says
I love this recipe for how easy it is, and how it uses pantry ingredients. It is a favorite for my family, total keeper!
Bernice Hill says
This Mexican rice is so tasty and perfectly spiced.
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.
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!!
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!!
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.
yes says
no
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.
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!
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!!
Anna Nismiya says
Good going ..Keep it up!
Anna Nismiya says
Good going ..Keep it up!
Tammi @Momma's Meals says
I’m going to try this on our next Mexican night!
Tara Noland says
Thanks so much Tammi, enjoy!!
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!
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!
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!
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!
Janette@culinaryginger says
I have never tried a rice cooker, but I think I need to. This looks delicious.