Easy Mexican Rice
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.
Servings 8 servings
- 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)
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.
I used parboiled long grain rice.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 354kcal | Carbohydrates: 66g | Protein: 8g | Fat: 5g | Cholesterol: 2mg | Sodium: 472mg | Potassium: 368mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2005IU | Vitamin C: 11.4mg | Calcium: 40mg | Iron: 1.3mg