Rice Cooker Mexican Rice
This Rice Cooker Mexican Rice is a savory and tangy dish that's perfect for family meals.
Equipment
- rice cooker
Ingredients
- 1 ½ cups long-grain rice rinsed and drained
- 2 ½ cups chicken broth or vegetable broth for vegetarian option
- 8 ounces tomato sauce
- 3 tablespoons butter melted
- ½ small white onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño minced, optional, seeds removed
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle chili powder adjust for heat preference
- 1 teaspoon kosher salt plus more to taste
- Fresh cilantro for garnish, optional
- Lime wedges optional, for serving
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Place the rinsed rice in the rice cooker with broth, tomato sauce, and melted butter.
- Add onion, garlic, jalapeño, cumin, chipotle chili powder, and salt, then stir gently.
- Close the lid and set the rice cooker to the "white rice" or "regular" cooking mode.
- Let the rice rest with the lid closed for 5 minutes after cooking.
- Fluff the rice with a fork and garnish with cilantro and lime wedges if desired.
Notes
Rinsing the rice is essential for achieving fluffy, non-clumpy grains. For a vegetarian version, substitute chicken broth with vegetable broth.