One of my goals for this year was to learn how to make restaurant-quality Mexican rice. After a few attempts with mediocre results, my rice cooker and I had an epiphany moment. Admittedly, yes, using a rice cooker for Mexican rice might not be as authentic as what you’d find in a San Diego taco shop. But you’ll be surprised with how amazing this tastes AND how easy it is to make!Print
Rice Cooker Mexican Rice
- Total Time: 1 hour
- Yield: 8 servings 1x
A perfect side dish for enchiladas, burritos, and fajitas. Any leftovers also make a great breakfast served up with a sunny-side up egg. Using a rice cooker, this is so easy to make – just stir together the ingredients, set it and forget it!
- 2 cups long grain rice
- 2 cups water w/ one cube of Knorr Caldo Con Sabor de Pollo
- 8 oz tomato sauce
- 3 tablespoons salted butter
- 1/2 small white onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/2 cup minced fresh cilantro, for garnish
- In a small saucepan, boil 2 cups of water and add Knorr Caldo Con Sabor de Pollo bouillon cube. Stir until completely dissolved.
- Meanwhile, rinse rice until water runs clear.
- Add all ingredients except for the cilantro to the rice cooker. Stir to combine.
- Set the rice cooker to the appropriate setting (e.g., “Jasmine”) and begin cook cycle. Once it is finished, allow to sit for at least five minutes.
- Gently fluff the rice with a rice ladle or large fork. Sprinkle over the cilantro. Serve.
Most rice varieties will need to be rinsed, or washed, before cooking. Rinsing rice removes any potential dirt or other yuckies that you wouldn’t want to eat. Rinsing also removes the rice’s excess starch, resulting in grains that are fluffier and more separated when cooked.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Rice Cooker
- Cuisine: Mexican
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