Rice Cooker Mexican Rice. Throw all ingredients in a rice cooker, and you're good to go!

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
Serves 4
Absolutely delicious and couldn't be easier to make. Throw all the ingredients in a rice cooker. Done!
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  1. 1 cup* rice (white, long grain)
  2. 2 cups vegetable or chicken broth
  3. 3 oz. tomato paste (half of a 6 oz. can)
  4. 2 Tbsp. butter or margarine
  5. 1/2 cup onion, diced
  6. 1/4 cup green bell pepper, diced**
  7. 1-2 garlic cloves, minced
  8. 1- 4 oz. can diced green chiles (mild)
  9. pepper (to taste)
  10. pinch of red pepper flakes (or more, to taste)
  1. Throw all ingredients in a rice cooker. Give a good stir.
  2. Turn on rice cooker and cook according to manufacturer's instructions.
  3. When rice cooker turns off, let sit for a few more minutes, with the lid on.
  4. Fluff with a fork and serve!
  1. *Do not use the rice cooker supplied scoop, use a TRUE one cup measuring tool. (Same with broth).
  2. **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).
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