Rice Cooker Mexican Rice Recipe

Ingredients

1 cup rice ( I used long grain rice)
2 1/4 cups chicken broth
1/2 6-ounce can tomato paste
2 tablespoons butter
1/2 cup onions, diced small
1 garlic cloves, minced
1/2 of a 4-ounce can diced green chilies
1 dash pepper
1 dash red pepper flakes
Cilantro or parsley, for color

Preparation

Step 1

Combine all ingredients in rice cooker. Cook according to manufacturer instructions. When cooking time finished, let it sit uncovered for 3 minutes or so to thicken. Stir before serving.
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REVIEWS:

I followed the directions exactly and cooked it in the rice cooker...it turned out PERFECTLY!!! I have struggled with my rice cooker for months...but this recipe was easy and worked like a charm! The flavours were truly wonderful!

Really good! I didn't have any fresh garlic, so I used about 2 tsp of garlic powder & added a bout 1 tbls of chili powder. I bit too gummy (wet) for my DH, but I loved it and it reminded me of my favorite restaurant rice when I lived in Texas. Leftovers went well in burritos the next day!

This is the greatest Mexican Rice! Takes just like the stuff you get at Mexican restaurants. Like others, I added chili powder and cumin. I also doubled the garlic, chilies, and spices. A hit with hubby! My quest for the ultimate Mexican rice recipe is over. Thanks so much!

This was great! The first recipe made in my new rice cooker. I had to alter the recipe per what I had on hand plus I was cooking for more people, so I changed servings to 10, increased rice to 2 cups, used 3 1/2 cups of water with chicken and tomato bouillon powders, 3 T butter, a small onion, the whole can of green chiles, and a can of rotel instead of tomato paste. i also added some chili powder and cumin. i thought this was a great first run at my new cooker. thanks for posting, i'll be making this again!

This was easy and good. The rice was a bit too chewy, next time just a bit more chicken broth. I didn't have chillies on hand so I added a problano pepper, a jalapeno and a tablespoon of Penzys Chilli 9000. This will now be my go to recipe in my rice cooker

This was easy to prepare and tasted great! I made it for a potluck at work and it was GONE! Everyone wanted this recipe, so I directed them here. Thank you for sharing!

Loved this recipe! I used brown basmati rice from Trader Joe's and there was no gluey texture at all. Also substituted 1/4 cup tomato puree for the tomato paste with no problems. Two thumbs up!

We LOVE this recipe! My kids ask for it a lot. Only problem is the 4 of us gobble the whole thing up, so I can't make it TOO often!

Great recipe, super easy and fast. I luckily had all ingredients here and made as written. I'll definitely be making this one again next time I have a Mexican dish. Thanks!

I definitely appreciated having this recipe for my rice-cooker! The rice was perfect, only it was too hot for me. Next time I'm scaling back on the red pepper flakes.

I used a little less than 1/2 can tomato paste. This recipe is wonderful! Paired with enchilada sauce that used the remainder of the can of paste. Really yummy!!

This was so quick and so easy. I think that I could have used less tomato paste and it would have been good as well. I'm going to try it with 1/3 less next time to see if it makes it less "tomatoey"

Love being able to make this in the rice cooker...my kids hate green stuff and onions in recipes so I used dried minced onion and cumin in place of the chopped onion and green chilies and it came out great. Thanks for a keeper of a recipe.

Easy and very tasty! I love my rice cooker! Couldn't find any green chiles in the pantry so used a minced jalapeno instead. Will definitely make again! Thanks for sharing the recipe!

I don't know what happened, but this did not turn out for us. Usually rice is done in 45 mins in our cooker, and after 60 mins this rice was still crunchy even though the liquid was absorbed. We may give it another try. the flavor seemed like it would be good though.