Yesterday, I posted my homemade Chicken Enchiladas. I served them with this delicious Mexican Rice recipe. You will never believe how simple it is…. just toss it all in a rice cooker! Done! Yum! You could make this just as easily on the stove-top as well. There is only one thing I will do different the next time I make it: I will add a little fresh, chopped, green bell pepper, to give it some more green color. (Definitely doesn’t need it for the flavor, just the aesthetics). No need to post prep images of this recipe. It’s a no-brainer. 😉
Rice Cooker Mexican Rice
Absolutely delicious and couldn't be easier to make. Throw all the ingredients in a rice cooker. Done!
Ingredients
Ingredients
- 1 cup* rice white, long grain
- 2 cups vegetable or chicken broth
- 3 oz. tomato paste half of a 6 oz. can
- 2 Tbsp. butter or margarine
- 1/2 cup onion diced
- 1/4 cup green bell pepper diced**
- 1-2 garlic cloves minced
- 1- 4 oz. can diced green chiles mild
- pepper to taste
- pinch of red pepper flakes or more, to taste
Instructions
Directions
- Throw all ingredients in a rice cooker. Give a good stir.
- Turn on rice cooker and cook according to manufacturer's instructions.
- When rice cooker turns off, let sit for a few more minutes, with the lid on.
- Fluff with a fork and serve!
Notes
*Do not use the rice cooker supplied scoop, use a TRUE one cup measuring tool. (Same with broth).
**I didn't have the green bell pepper on hand, but I wish I had, because it adds a great, green color to the dish. This ingredient is mainly for aesthetics. (Some brands of canned green chiles tend to be pale in color, and lighten even more after cooking).
**I didn't have the green bell pepper on hand, but I wish I had, because it adds a great, green color to the dish. This ingredient is mainly for aesthetics. (Some brands of canned green chiles tend to be pale in color, and lighten even more after cooking).
Muchas gracias!
Su bienvenida!
How many servings does this make? Ever tried it with a larger amount?
thanks
Thank you for visiting my blog! This recipe will serve 4 as a side dish. (The yield is about 3 cups, cooked). I have never tried making a larger recipe because this is all my 3-cup rice cooker will hold. 😉 I imagine doubling the recipe should work just fine (if you have a larger capacity cooker or pot).
Cheers!
*Update: I have since made this at one and a half the recipe (1.5 ‘true’ cups rice, and 3 cups broth) and I did it on the stove-top, in a larger pot. It turned out perfect!
What size is your rice cooker?
I use a 3 cup rice cooker, and it fits just perfect. I would not consider putting more than the recipe calls for in the 3 cup cooker.
*Update, I have since made this at one and a half the recipe (1.5 ‘true’ cups rice and 3 cups broth) and I did it on the stove-top, in a larger pot. It turned out perfect! Hope that made sense. 😉
this was really yum, will make it again. I diced red capsicum instead of green and worked really well
Oh, that sounds like a great idea! Even a mixture of red and green would be cool. 🙂
Can I mix it together a day ahead of time and cook it later?
That is a great idea! Although, I would mix all the ingredients, minus the rice. Store the mixture in the refrigerator. Right before cooking, add the dry rice and then turn the rice cooker on. That should work just fine.
Made this recently, it was so tasty and I love that it all just goes in the rice cooker.Thankyou for sharing, I will definitely make it again.
Thank you for trying it and leaving feedback. So glad you like it!
I’ve been searching for a mexican rice in the rice cooker recipe and your’s sounds amazing! I followed the recipe to a T, only ommitting red bell pepper and red pepper flakes. However my attempt came out extremely wet, not fluffy at all. I even turned the cooker off, fluffed and proceeded to cook it again 3 more times. It did suck up the liquid more with each “cooking” session. However I just could not get it fluffy like rice/mexican rice should be. It was much too mushy to even be eaten. Any suggestions?
I am so sorry it didn’t work out. My first thought is that maybe you used the measuring cup that came with your rice cooker for measuring the rice, and then you used a “true” measuring cup for the liquid? Because it sounds like you had too much liquid. If you try it again, make sure that when you are measuring the un-cooked rice you are using a “true” one cup measuring tool, and not the cup that came with the rice cooker. It’s also possible that you are using a different style of rice. I use long grain, white rice.
Are you sure it should be one cup of rice? I’m making it right now and it looks like soup after the first cycle…
Yes. 🙂 I am absolutely sure it is one cup. Remember to use one “true” cup of rice, and two “true” cups of broth. Don’t use the cup that came with the rice cooker, as it is not equivalent to a standard measuring cup.
Made this in my very, very old rice cooker. I think the weight of all of the ingredients confused it, because it wouldn’t stay on ‘cook,’ and kept popping to ‘warm.’ I wedged something into the switch to hold it, then just kept an eye on it. Also didn’t have bell pepper, but just went for it. Turned out amazing! Thank you!
So glad it turned out! Thank you for commenting!
I too tried this exactly as shown. I must first say that the taste was delicious. However it was very wet and mushy. I have a Micron that is only a yer old and usually works great.
I’ve seen a few people struggle with this. My first thought is always that the measuring cups used may not be true 1-cup measuring tools. There might be more to the issue. So, my second thought is the type of rice you are using. I use long-grain rice (basmati is what we always have on hand at home). If you are using either short, medium, or brown rice, the liquids probably need to be reduced. If you plan to try it again, I hope it works out for you.
I want to try this with cilantro instead of green bell pepper. I LOVE cilantro :). I don’t have a rice cooker – how did you cook it in the pot the second time? Rice and I have a love/hate relationship 😉
I love cilantro! That sounds so yummy. The way I did the stove-top version was very similar: I added all ingredients at once. I turned the heat to medium-high. Stirred occasionally, and once the liquid was almost gone (I could see a little bit of evidence of remaining liquid as it bubbled), I put a tight lid on it and turned it down to low. Cooked on low for a remaining 15 minutes. Then removed from heat and fluffed with a fork. It turned out just like it would have, had I used the rice cooker.
For those people who are having trouble with soggy rice, you might want to read the directions that came with your rice cooker. My rice cooker says 1 cup rice to 1 cup water plus an extra half cup water no matter what. So 2 cups of rice 2 1/2 cups of water etc. But my old rice cooker was 1 cup of water to 1 cup of rice with only adding an extra quarter cup of water for brown rice. Bottom line I think each rice cooker is different so maybe read the instruction manual that came with it. Thank you for the recipe it was delicious!
That is excellent advice, Lisa. Thank you for your feedback. I’m glad it turned out for you, and I’m glad you enjoyed it!
Lisa: You saved me. I read your comment and went back to basics. I make rice regularly in my rice cooker. In a lot of Asian households, we don’t bother measuring rice and water. We just put rice into the rice cooker pot. (I have a small rice cooker, so I am limited to l-2 cups of raw rice). The amount of water added is by doing this: Level the rice out in the pot. Place your fingertips gently on top of the rice and keep adding water until the water level reaches your first knuckle on your finger. When I read your comment I added all the ingredients per the recipe (I used broth instead of water) and found that I had way too much liquid. I added another cup of rice and it was perfect. My rice cooked really nicely in the rice pot and came out just right. So delicious. I could never make Mexican rice before. This recipe is so great! Thanks
Thank you! So glad you liked it!
This is my absolute favorite Mexican rice recipe! My husband says it’s better than any rice he’s had at a restaurant and we live in SoCal where there are an abundance of Mexican restaurants! I add cayenne pepper for a little extra spice and substitute red peppers (for green) and chili powder (for green chilis) – it’s delicious!!! Thanks so much for sharing!!
Yes! So glad to hear you and your husband enjoy it so much! I am such a wimp when it comes to spices, but I know it could use a real pick-me-up for those that can tolerate it. 😉