Once you make Mexican Rice in a Rice Cooker, you'll never go back. Not only are the flavors completely authentic and delicious, but it only takes about 5 minutes of hands-on prep time—actually, maybe less.
This rice is everything you love about authentic Mexican rice. It's got bold, smoky flavors with just the right amount of spice. Fresh lime gives it the perfect pop of acidity, while tender veggies add a touch of sweetness. And the best part? This rice was designed for cooking Mexican rice in a rice cooker, and you can count on perfect, fluffy rice forevermore.
I've been working on this recipe for years alongside our Spanish rice recipe and am happy to report that this is a dish that will leave you completely satisfied.
Serve with your favorite tacos or enchiladas, charro beans for an authentic Mexican dinner at home!
Table of Contents
Why This Recipe Works
When it comes to Mexican food and authentic Tex-Mex recipes, we know our way around a side dish. With over 140 tried-and-true Mexican recipes on The Anthony Kitchen, this rice cooker Mexican rice is held to the same standards as the rest—flavorful, foolproof, and truly authentic.
And if you love a flavorful rice, don't stop here! Try our Cajun Rice, another reader favorite that's big, bold, and comes equipped with a flavorful kick.
Couldn't Be Easier | When I say this rice cooker Mexican rice is absolutely packed with flavor, I mean it. The best part is that the flavor is implemented by ready-made ingredients. No mess, no chopping, no stress—just dump, stir, and press the button
Bold, Balanced Flavor | Our carefully tested spice combo, beef broth, and a quick squeeze of lime is what gives this Mexican rice its savory, smoky, authentic flavor with a balanced, bright finish.
Perfect Texture (Every Single Time) | In addition to the perfect liquid-to-rice ratio customized for cooking Mexican rice in the rice cooker, this recipe also ditches watery ingredients like tomato sauce or diced tomatoes. These are common culprits for throwing off liquid cooking ratios, leaving rice soggy and bland. Instead, this rice recipe gets a concentrated boost of tomato flavor using tomato paste. It's a small tweak that makes a massive difference.
Complete with Veggies | This rice cooker Mexican rice was modeled after a lifetime of authentic Mexican food dining, which means it would be utterly incomplete without the famous vegetable trio of corn, carrots, and peas. These veggies go straight from a frozen bag into the rice cooker—beyond easy! Not only does this classic Mexican blend of veggies add nutritional value to the dish, but they also add a touch of sweetness, balancing out all of those delicious savory flavors.
How Make Mexican Rice in the Rice Cooker
Add all of your Mexican rice ingredients to the rice cooker.
Cook your rice according to the manufacturer's instructions or until the broth is fully absorbed into the rice.
Fluff with a fork and let stand for 5 minutes.
Serve and enjoy!
Frequently Asked Questions
Store leftover Mexican rice in an airtight container in the refrigerator for up to 4 days.
Use any of those leftovers to create something new for tomorrow's dinner! Fill steak burritos, stuffed poblanos, chicken fajita casserole, or a chicken taco casserole with your leftover rice.
You can also freeze any leftovers in a freezer-safe zip-top bag or an airtight container with a little room for headspace. Allow to cool to room temperature before freezing. Freeze for up to three months.
Mexican rice will reheat just fine in the microwave. Place rice in a microwave-safe container, cover with a damp paper towel, and microwave for one minute. If heating a larger quantity, you may need to add an additional 30 seconds to a minute.
The most common rice used in Mexican rice is long-grain white rice, and that's precisely what we recommend. If you'd like to sub in brown, Jasmine, or basmati rice, keep in mind the liquid ratio and potentially cook time will need to be adjusted as these varieties absorb liquid at different rates. Follow your rice cooker guidelines for best results.
What to Serve with Mexican Rice
Since we speak a very fluent language of Tex-Mex cuisine around here, we can absolutely say that no shrimp taco, cheese enchilada, or beef fajita dish is complete without this rice recipe.
Serve with other favorite Mexican sides like refried beans, fresh pico, chile con queso, guacamole, and elote.
Use Mexican rice as a base to top with our steak ranchero and carne guisada, letting those sauces meld in with the tasty flavors the rice brings to the table.
Round out Taco Tuesday with the traditional rice and bean side combo when you serve Tex-Mex beef enchiladas, flautas, tacos al carbon, or shrimp quesadillas.
And, don't forget the margaritas!
Rice Cooker Mexican Rice
Ingredients
- 1 cup long grain rice
- 1 tablespoon tomato paste
- Juice of a lime
- 1 cup frozen mixed veggies (corn, carrots, and peas)
- ½ teaspoon Ancho chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 ¼ teaspoon Kosher salt
- 2 ¼ cups low sodium beef broth
Instructions
- Add all of the ingredients to the rice cooker and stir to combine.
- Cook according to manufactuer's instructions or until the broth is fully absorbed into the rice. Fluff with a fork and allow to stand 5 minutes. Serve and enjoy!
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