Mexican Rice in a Rice Cooker

Try this easy and hands-free Mexican rice in a rice cooker recipe for your next weeknight meal. It's packed with savory garlic, onions, and fire-roasted tomatoes that's full of flavor in every bite.

📝 Ingredients

• 1 1/2 c extra long-grain rice (Mahatma brand)
• water (for rinsing rice)
• 1/2 c hot water
• 1 cube chicken bouillon
• 1/2 c chicken broth
• 14.5 oz fire-roasted, diced tomatoes (unsalted)
• 1/8 tsp cumin
• 1/8 tsp chipotle powder
• 1 tbsp neutral oil
• 1/4 c diced white onion
• 2 tsp minced garlic

👨‍🍳 Instructions

1. 1Rinse the 1 ½ c extra long-grain rice in a strainer under running water until the water turns clear. Set aside.
2. 2In a heat-safe bowl, add the ½ c hot water and microwave for one minute (or you can preheat in a kettle). Crumble 1 cube chicken bouillon with your fingers into the water bowl and mix until dissolved.
3. 3In the same water bowl, add the ½ c chicken broth , 14.5 oz fire-roasted, diced tomatoes , ⅛ tsp cumin , and ⅛ tsp chipotle powder. Mix thoroughly.
4. 4In the rice cooker pot, add the 1 tbsp neutral oil , ¼ c diced white onion, and 2 tsp minced garlic and mix.
5. 5Add the 1 ½ c extra long-grain rice and mix to make sure all the grains are coated with oil.
6. 6Add all ingredients and liquid to the rice pot and mix again.
7. 7Close the lid and use the white long-grain rice setting or Jasmine rice setting on your rice cooker. Our Zojirushi rice cooker takes about 58 minutes to cook on the Jasmine rice setting.
8. 8After cooking, open the lid and optionally gently crush the diced tomatoes.
9. 9Fluff the rice with the spatula. Close the lid and let rest for an additional 10 minutes. Serve.