This rice cooker Mexican-style rice is packed with smoky, gently spiced flavour and couldn’t be easier to make. Everything goes straight into the rice cooker, no frying or separate pans required. It’s the perfect side dish for chicken, chilli, tacos or burrito bowls, and ideal for batch cooking.
What You Need
Below is a quick overview of what you’ll need. Scroll down to the recipe card for the full ingredient list and exact measurements.
You’ll need basmati rice, vegetable stock, a small onion, tomato purée, smoked paprika, ground cumin, chilli powder and a little garlic powder. The spices give the rice that classic Mexican-inspired flavour while the tomato purée adds colour and depth.
How to Make It
Start by giving the rice a good rinse under cold water. I usually wash mine directly in the rice cooker bowl, just add water, swirl the rice around with your hand, carefully pour the cloudy water off, and repeat until it runs clear. It only takes a minute and really helps keep the rice fluffy. If you prefer, you can rinse it in a sieve under the tap instead, either way works perfectly well.
Once rinsed, add the measured vegetable stock to the bowl. Stir in the chopped onion, tomato purée and all the spices, making sure the tomato purée is well mixed through and not sitting in one spot.
Pop the lid on and switch your rice cooker on (or select the white rice setting if yours has one). Then just leave it to do its thing. I think mine took around 20 to 25 minutes to cook, your time may vary.
When it clicks off, let it sit with the lid on for 5 to 10 minutes so the steam finishes cooking the rice. Finally, fluff it gently with a fork before serving.
Variations & Tips
- You can add frozen peas or sweetcorn at the start for extra colour and texture.
- For a richer flavour, swap some of the stock for chopped tomatoes (reducing the liquid slightly).
- Adjust the chilli powder to suit your preferred spice level.
- This rice pairs perfectly with Mexican-style chicken, chilli con carne or fajitas.
Storage & Reheating
- Store leftover rice in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave with a splash of water to loosen it.
- This rice can be frozen for up to 3 months. Defrost thoroughly before reheating.
More Rice Cooker Recipes
I hope you enjoy this recipe, let me know in the comments if you end up making it! For more rice cooker recipes check out the following recipes;
- Curried Rice in a Rice Cooker
- Rice Cooker Coconut Rice
- Rice Cooker Pilau Rice
- Rice Cooker Chickpea, Red Lentil and Vegetable Rice
- Rice Cooker Soy-Garlic Salmon Rice with Edamame
Rice Cooker Mexican Style Rice
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Equipment
Ingredients
- 360 g basmati rice
- 700 ml vegetable stock
- 1 small onion
- 1/2 garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1 tbsp tomato puree
Instructions
- Rinse the rice until the water runs clear.
- Add the rice to the rice cooker bowl.
- Pour in the stock.
- Stir in the onion, tomato puree, spices and any salt.
- Mix until everything is well combined.
- Flip the switch to on (or use the appropriate setting on your rice cooker).
- When the rice cooker has finished, leave it for 5 to 10 minutes with the lid still on before removing and fluffing up the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.