This Easy Mexican Rice is light, fluffy, and flavorful! The best part is that everything gets tossed into the rice cooker, you walk away, and the magic happens in minutes.
Happy Friday, friends!!
Today, I am sharing my super easy no-fuss version of Mexican Rice. I have to say that even though I’m Latina, I’m not Mexican so my recipe might not be close to authentic, but I do know that it’s damn good. Plus, there’s barely any hands-on time involved here at all. The best kind of recipe, right?
The funny thing is that I’m actually not a rice-lover at all. Probably, this is because my mom adores rice and I ate rice day after day during my childhood, but over the years I have learned to enjoy it, especially when flavored. Another funny fact is that my kids have inherited my mom’s rice-lover gen, so just like my mom, I find myself whipping up several batches of rice per week.
This Mexican Rice is light, fluffy, and flavorful! And It’s a delicious accompaniment to just about anything.
The rice is truly flavorful because it simmers in a puree of tomatoes, onions, garlic, jalapeño and chicken stock so it really absorbs all of those delicious additional flavors.
How to Make Mexican Rice in a Rice Cooker.
The best part is that everything gets tossed into the rice cooker, you walk away, and the magic happens in minutes. Then you finish it up with a handful of cilantro, a few big squeezes of lime.
Just throw the rice and the veggie mixture into the rice cooker. The only thing you have to be aware of is measuring the liquid to rice ratio. I recommend using the measuring cup that comes with the rice cooker for the rice to turn out fluffy yet moist and tender.
To make this recipe I used the NEW Hamilton Beach 4-20 Cup Rice Cooker and Hot Cereal Maker. I loved it not just because it cooked my rice perfectly but it also makes everything from quinoa, faro, shrimp and grits to steamed salmon and veggies. Sounds awesome, right? Well… don’t forget to check out the giveaway at the end of this post.
We often serve alongside some carnitas, ribs, or oven fried chicken. I like to make a double batch of it so we have it to enjoy for a few days. It does keep well and reheats beautifully.
This Easy Mexican Rice is infinitely better than the one you get at Mexican restaurants. Hands down.
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Easy Mexican Rice
Ingredients
- 3 cups long white rice (see notes)
- 3 cups chicken stock
- 3 Roma tomatoes ,chopped
- 4 garlic cloves
- 1 jalapeno pepper ,seeded
- 1 medium yellow onion ,chopped
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups frozen mixed vegetables (peas corn, and carrot) (optional)
Instructions
- Place rice into the cooking pot.
- Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt and pepper into a blender and blend until all ingredients are well-chopped.
- Add mixture from the blender to the cooking pot with the rice. Add oil and frozen vegetable (if using) and mix to incorporate.
- Close the cooking pot and set the cooker on “white rice” mode. Hamilton Beach rice cooker takes 45 minutes.
- the Add cilantro and serve with lime wedges.
Notes
Nutrition
Disclosure: This is a sponsored post. My opinions are my own and were not edited by others.
Yeah i;m with everyone else that is confused. It would be helpful if when you are using a special ingredient or a special appliance that you also provide your readers with the base standard as the alternative to help people out. You are asking us to puree something which will add to the liquid content when you are using parboiled rice. clearly if using regular rice, the addition of the tomato and pepper puree would be a different amount. I have noticed with quite a few of your recipes already and while I have a pretty decent imagination as an at home cook…I don’t feel you use that train of thought of people that don’t have what you are using when you post this stuff.
Hello Nay! I am sorry this is confusing for you. I always use the same water radio when cooking rice because that works for me. I don’t like mushy rice so even I’m using a rice cooker I keep the same ratio. Of course, everyone is different so feel free to adapt the recipe to your taste and situation or just find a better fit for your taste. Thanks for your feedback.
I’m going to try to make this but I don’t understand your note, you said you use pre-boiled rice so Does that mean you cooked the rice before hand or what ? it’s not clear The recipe looks good I will wait for a reply because I don’t know if I should cook the rice first or what because it shouldn’t take 45 minutes if the rice is already cooked. Thank you
Hello Vicci! I apologize if my note is confusing for you. I use parboiled rice, which is partially pre-cooked in its inedible husk before being processed for eating but still raw, it’s just a type of rice. You can use any rice you want and cook according to your rice cooker instructions. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
These comments are not helpful. Did anyone actually make this rice?
So are you using regular measuring cups for this or the rice cup that is provided with cooker?
Hello I! Yes, I used the cup that comes with the cooker, but you can use any measuring cup as long as you keep the proportions. Thanks for your interest in my recipe. 🙂
I have travel lots of country but i listen about Mexican food among of the place. Among people like Mexican food. Thanks for sharing about Mexican kitchen.
I love hispanic rice (red). Thanks for the chance to win such an amazing giveaway.
I love rice cooked with coconut milk, so rich and delicious.