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Mexican Rice In Rice Cooker

Mexican Rice Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1.5 cups long-grain white rice, rinsed
  • 2 tbsp vegetable oil
  • 1/2 small white onion, finely diced
  • 2 garlic cloves, minced
  • 1 small jalapeño, seeded and minced
  • 1 cup tomato sauce
  • 1 3/4 cups chicken or vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp fine sea salt
  • 1 bay leaf
  • 1/2 cup frozen peas

Method
 

  1. Set rice cooker to sauté, add oil, then stir in rice, onion, garlic, and jalapeño. Cook 3 to 4 minutes until rice looks chalky.
  2. Stir in tomato sauce, broth, cumin, chili powder, salt, and bay leaf until combined.
  3. Close lid, select white rice cycle, and cook until cooker switches to keep-warm and rice is tender, about 20 to 25 minutes.
  4. Remove bay leaf, fluff rice with a fork, scatter frozen peas on top, close lid, and let steam 3 to 5 minutes. Fluff again and serve.

Notes

If your rice cooker doesn’t have a sauté setting, just stir everything together and start the rice cycle. The rice won’t have the same toasted depth but will still be fluffy and good.