Mexican Rice, also known as Spanish Rice, is a flavorful and vibrant side dish that perfectly complements any Mexican-inspired meal. Traditionally cooked on the stovetop, this recipe simplifies the process by using a rice cooker, making it easy and convenient. The result is a fluffy, aromatic rice dish infused with the rich flavors of tomatoes, garlic, onions, and spices. Whether you’re serving it with tacos, enchiladas, or grilled meats, this Mexican Rice will become a staple in your kitchen.
Ingredients:
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil or olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup tomato sauce or 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup frozen peas (optional)
- 1/4 cup diced carrots (optional)
- Fresh cilantro, chopped (for garnish)
Method:
- Rinse the Rice: Begin by rinsing the rice under cold water until the water runs clear. This helps remove excess starch, preventing the rice from becoming too sticky.
- Sauté the Aromatics: Set your rice cooker to the sauté function, or use a stovetop pan if your rice cooker doesn’t have this feature. Heat the oil, then add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Toast the Rice: Add the rinsed rice to the rice cooker and stir to coat the grains with the oil. Allow the rice to toast for 2-3 minutes, stirring occasionally, until it becomes slightly golden.
- Add the Liquid: Pour in the chicken or vegetable broth and tomato sauce or paste, stirring to combine. Add the cumin, chili powder, paprika, salt, and pepper. Stir everything together to ensure the rice is evenly coated with the seasonings.
- Cook the Rice: Close the lid of the rice cooker and set it to the “Cook” setting. Let the rice cook until the cooker switches to the “Keep Warm” mode, which typically takes about 20-25 minutes.
- Add Vegetables: If you’re including peas and carrots, add them to the rice about 10 minutes before the cooking time is up. This allows them to cook through without becoming mushy.
- Fluff and Serve: Once the rice is fully cooked, open the lid and fluff the rice with a fork. Garnish with fresh cilantro before serving.
Variations & Tips:
- Spicy Kick: For a spicier version, add a diced jalapeño or serrano pepper when sautéing the onions and garlic.
- Vegetarian/Vegan: Use vegetable broth instead of chicken broth, and ensure any added sauces are vegan-friendly.
- Protein Boost: Add cooked chicken, shrimp, or beans to the rice during the last 10 minutes of cooking for a more substantial meal.
- Richer Flavor: Substitute half of the broth with enchilada sauce for a deeper, richer flavor.
- Extra Veggies: You can also add corn, bell peppers, or diced tomatoes to make the dish more colorful and nutritious.
- Storage Tip: Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to bring back its original texture.
Final Thought: This Mexican Rice in a rice cooker is a hassle-free way to bring authentic, flavorful rice to your table. It’s a versatile dish that can easily be customized to suit your taste preferences or dietary needs. Whether you’re preparing a quick weeknight dinner or hosting a Mexican-themed fiesta, this rice will surely impress. Enjoy the ease of using a rice cooker while still achieving the rich, traditional flavors of Mexican cuisine.