Rice Cooker Mexican Rice

5 from 2 votes

Here is a great recipe for an easy side dish made in your rice cooker. This easy Mexican rice recipe comes out flavorful with the perfect orange color.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Mexican/ American

Diet: Halal

Servings: Servings

Calories: 226kcal

Author: Amira

Ingredients

1 ½ cups long grain white rice
2 tablespoons oil
2 garlic cloves cut into chunks
½ small onion cut into chunks
2 Roma tomatoes cut into chunks
1 chicken bouillon
2 tablespoon tomato paste
1 whole Serrano peppers optional you can also use jalapeño
2 cups tap water
Salt to taste

For garnish:

Fresh cilantro

Instructions

In a small food processor add onions, tomatoes, garlic, tomato paste and crumble chicken bouillon over. Puree until smooth.
To your rice cooker add rice, oil and stir to combine.
Pour in the content of the food processor.
Add the water and stir to combine.
Taste the water and add salt if desired.
Place the serrano or jalapeño pepper in the water, if using.
Cover and cook on white rice setting according to manufacturer’s instructions.
When cooking finishes , fluff then let it stand for 5-10 minutes before serving.

Notes

Pepper won’t make your rice spicy it just adds a desirable flavor you do not want to miss. If in doubt add some sliced bell peppers on top.
When rice finishes cooking you will notice that the rice at the top ids wet as if it is going to be mushy. No worries just fluff the rice and let it stand for 5-10 minutes it will all absorb the water and looks just fine.
2 cups of water produced a tender rice if you like yours more firm reduce water by ¼ cup.
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Nutrition