Rice Cooker Mexican Rice is the easiest, most flavor packed side dish. The best thing about it is, the rice cooker does all the work, with just a few minutes of prep time. This Spanish Rice will be your new favorite lazy dinner recipe.
When it comes to making rice, I love using the rice cooker. It cooks perfectly every time and you can mix in your favorite flavors. I even use the rice cooker for grains like this Farro in the Rice Cooker.
Today, we're going Spanish inspired with a blend of Mexican spices, tomatoes, and chiles.
Pair this easy rice recipe with my Crockpot Chicken Enchiladas, Slow Cooker Birria Tacos, or Blackstone Chicken Fajitas.
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Why You'll Love This Recipe:
- Easy Prep Work. Minimal prep work required for this rice recipe. Simply rinse the rice and pour in some ingredients, then let the rice cooker do its thing.
- No Chopping Required. Skip the dicing and dump and go!
- Flavor Packed. Chicken stock with tomato sauce adds rich flavors to the rice, with chunks of tomatoes and spice from the taco seasoning and chiles.
- Healthy. This recipe has so much taste and is actually a healthy choice too. No guilt here.
For more of my favorite rice recipes, try this Yellow Rice, Coconut Jasmine Rice, and Blackstone Fried Rice.
Ingredients:
Rice: A long grain rice is most commonly used for Mexican Rice, like Basmati, which I've used in this recipe. It cooks into a nice fluffy texture and is also known for being healthier than short grain rice for it's low glycemic index, b vitamins and high fiber.
Chicken Stock: Cooks the rice and adds much more flavor versus using water. I love the Kirklands brand from Costco and Kitchen Basics. Some brands are really watered down and don't contain enough salt.
Taco Seasoning: A combination of Mexican spices already blended together for us. If you want to make your own, visit my Chicken Taco Seasoning recipe.
Rotel: A blend of tomatoes and chiles to add flavor and a bit of spice. I use mild heat, because I'm a baby about spice, and so is my youngest daughter.
Optional Toppings: Cilantro and lime wedges for serving for an extra touch and to add some color.
*You also need a Rice Cooker for this recipe.
*Full recipe ingredients and quantities can be found in the recipe card below.
Variations & Substitutions:
Not big on spicy? Use mild rotel or a can of plain diced tomatoes instead.
Love spicy? Use medium or spicy rotel and feel free to add in some extra hot sauce too.
Chicken stock can be substituted with chicken broth, but will have a bit less flavor. I don't recommend using water. If you're vegetarian, use vegetable stock.
I haven't tested other versions of rice with this recipe, but another long grain rice, like Jasmine rice, should work fine.
Love Spanish inspired recipes? Try my Chicken Chorizo Paella, Mexican Street Corn Dip, and Baja Shrimp Tacos.
How to Make Mexican Rice in the Rice Cooker (Step by Step Instructions):
Step 1: Rinse and drain the basmati rice in a colander and give it a good shake. Then, add it right into the rice cooker.
Step 2: Over the rice, pour in chicken stock, taco seasoning, rotel with juices, and tomato sauce. Stir well.
Step 3: Close the lid and cook on plain or white rice setting.
Step 4: Once it's finished, open the lid and use a fork to fluff and incorporate the tomatoes. Note: Don't freak out if the tomatoes and seasoning are all sitting on the top after cooking. Just fluff over and over with the fork until they mix in. It won't take long.
Step 5: Add into serving bowl and top with cilantro and lime wedges. Serve and enjoy!
Expert Tips:
- Make sure to rinse the rice before adding to the rice cooker.
- Don't stir the rice after cooking, as it will turn it into mush. Instead, use a fork to fluff the rice, to keep it a light and fluffy texture.
For more easy side dish ideas, try this Sautéed Delicata Squash, Broccoli Orzo and Teriyaki Broccoli.
Recipe FAQs:
It removes any dirt or debris on the rice itself. Plus, it removes some of the starches, so the rice won't clump together in the rice cooker, which is common without rinsing.
Oh yea! This rice uses chicken stock and tomato sauce to create a rich saucy, rice. Then tomatoes, taco seasoning and chiles are added for flavor and heat.
Store the leftover rice in a sealed container in the fridge. I recommend eating within 1-2 days, as rice is known to collect bacteria. Only reheat the rice once after the initial cooking and discard leftovers.
More Side Dish Recipes You Will Love:
If you tried this Mexican Rice Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Rice Cooker Mexican Rice
- Total Time: 30 minutes
- Yield: 3 cups rice 1x
Description
This Rice Cooker Mexican Rice is the easiest, most flavor packed side dish. The best thing about it is, the rice cooker does all the work, with just a few minutes of prep time. This Spanish Rice will be your new favorite lazy dinner recipe.
Ingredients
- 1 cup basmati rice
- 1 and ½ cup chicken stock
- 1 teaspoon taco seasoning
- 10 ounce rotel (diced tomato and chiles with juices), mild or whatever your preference
- ½ cup tomato sauce
- Optional toppings: 1 teaspoon fresh cilantro, minced and 2-4 lime wedges for serving
Instructions
- Rinse and drain the basmati rice in a colander and give it a good shake. Then, add the rice right into the rice cooker.
- Over the rice, pour in chicken stock, taco seasoning, rotel with juices, and tomato sauce. Stir well.
- Close the lid and cook on plain or white rice setting.
- Once it's finished, open the lid and use a fork to fluff and incorporate the tomatoes. Note: Don't freak out if the tomatoes and seasoning are all sitting on the top after cooking. Just fluff over and over with the fork until they mix in. It won't take long.
- Add into serving bowl and top with cilantro and lime wedges. Serve and enjoy!
Notes
- Make sure to rinse the rice before adding to the rice cooker.
- Don't stir the rice after cooking, as it will turn it into mush. Instead, use a fork to fluff the rice, to keep it a light and fluffy texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: rice cooker
- Cuisine: Mexican
Payton
My new favorite easy side dish! Thank you!
Tara Smithson
Mine too! Thanks so much for the review.