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Mexican Rice in rice cooker.

Rice Cooker Mexican Rice

Keri Bevan
It's so easy to make restaurant quality Mexican rice in your rice cooker. Packed with flavor and extra fluffy, this rice is the perfect side dish for enchiladas and tacos.
5 from 9 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 170 kcal


  • cups long grain white rice
  • 2 tablespoons olive oil
  • 1 red onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chipotle paste
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 3 cups vegetable broth
  • 1 lime juice of
  • 1 cup cilantro chopped


  • In a sieve or colander, wash the rice thoroughly. Drain, and set aside.
  • Heat 2 tablespoons of olive oil over medium high heat in a non-stick saute pan.
  • Saute the red onion for 2 minutes. Add the rice and stir fry for about 3 minutes, or until the rice kernels are golden brown.
  • Add the garlic, tomato paste, chipotle paste and cumin and saute for a further 30 seconds.
  • Scrape your Mexican rice into your rice cooker and add the vegetable broth. Put the lid on your rice cooker, and it set it to white rice.
  • When the rice cooker switches to warm, allow the rice to rest for 10 minutes on the warm setting.
  • Squeeze the juice of one lime into the rice and stir in the chopped cilantro.


To store leftovers, let the rice cool completely. Store in an airtight container in the fridge for 4-5 days.


Calories: 170kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 495mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 389IUVitamin C: 4mgCalcium: 17mgIron: 1mg
Keyword rice cooker mexican rice
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