How to Make Mexican Rice in a Rice Cooker (Easy & Authentic!)
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REVIEWS)
PREP:
TOTAL:
15 minutes
SERVES:
4
Mexican rice is the ultimate side dish—fluffy, flavorful, and packed with that rich, tomatoey goodness. And guess what? You don’t need a stovetop to make it perfect. With a rice cooker, it’s stupid easy—set it, forget it, and still get that restaurant-quality Mexican-style rice.
I make this every Taco Tuesday (and like… three other days a week), because my daughter? Yeah, she’s a RICE MONSTER. If I don’t have a batch ready, she’s side-eyeing me like I forgot her birthday. But lucky for me (and for you), this delicious side dish is foolproof—no mushy mess, no dry grains, just perfect Mexican rice every time.
👉 Looking for a full meal? Serve this authentic Mexican rice recipe with my slow cooker carnitas, one-pan chicken fajitas, or cheesy ground beef taco skillet.
Equipment Needed
Here’s what you’ll need to make this rice cooker Mexican rice, along with some product recommendations to help you gear up for success.
Rice Cooker
A 5- to 6-cup rice cooker is the perfect size for this recipe, whether you’re cooking for a small family or meal-prepping extra servings. The key features to look for are “keep warm” settings and even cooking to prevent soggy or undercooked rice.
Recommended Product: Zojirushi 5.5-Cup Neuro Fuzzy Rice Cooker – This rice cooker adjusts cooking time and temperature automatically, so you’ll always get perfectly fluffy rice. Plus, it has a keep-warm setting, so your rice stays fresh while you prep the rest of your meal.
Measuring Cups & Spoons
Getting the right rice-to-liquid ratio is critical for perfect texture—too much liquid? Mushy rice. Too little? Dry, crunchy grains. That’s why precise measuring tools are a must.
Recommended Product: OXO Good Grips Stainless Steel Measuring Cups & Spoons Set – Durable, easy to read, and stackable for storage. The magnetic nesting keeps everything organized, so you never lose that tiny ¼ teaspoon again.
Wooden Spoon or Silicone Spatula
You’ll need a non-scratch utensil to stir the rice while toasting and to fluff it up at the end. Avoid metal spoons—scraping a nonstick rice cooker pot with metal can ruin the coating.
Recommended Product: OXO Good Grips Wooden Spoon Set – Heat-resistant, comfortable to hold, and won’t scratch your cookware. These are a must for any kitchen.
Cutting Board & Chef’s Knife
If you’re adding fresh ingredients like diced onions, jalapeños, or bell peppers, you’ll need a solid cutting board and a sharp knife for quick prep.
Recommended Products:
🔪 Dalstrong 8” Professional Chef’s Knife – Sharp, ergonomic, and perfect for chopping veggies or mincing fresh garlic. A good knife makes prep way faster.
🪵 John Boos Reversible Cutting Board – A sturdy, non-slip cutting board that can handle chopping fresh ingredients without dulling your knife.
Colander or Fine-Mesh Strainer
Rinsing your rice before cooking removes excess starch, which helps prevent sticky, clumpy rice. A fine-mesh strainer is the best tool for the job.
Recommended Product: Cuisinart Fine Mesh Strainer Set – Multi-size strainers that are great for rinsing rice, straining sauces, or even sifting flour. Super versatile.
Measuring Cup for Liquids
Using the right amount of broth is just as important as measuring the rice. A clear measuring cup lets you get the ratio right without guessing.
Recommended Product: Pyrex 2-Cup Glass Measuring Cup – Easy to read, microwave-safe, and super durable. A must-have for every kitchen.
Ingredients
Rice
Long-grain white rice is the only way to go for this recipe. It stays fluffy and separate, unlike short-grain rice, which gets sticky. Brown rice won’t work here since it needs a different water ratio. Mahatma Long Grain White Rice is a solid choice because it absorbs flavor well and cooks evenly.
El Pato Tomato Sauce
This is the secret weapon for bold, authentic flavor. It’s already packed with chile, garlic, and onion, so there’s no need for extra spices. Regular tomato sauce works in a pinch, but you might need to add extra seasoning to make up for it. This is often found in the Mexican food aisle at your local grocery store.
Chicken Broth
Skip the water—chicken broth gives the rice a richer, deeper flavor. It soaks into every grain and makes a huge difference in the final taste. Swanson Chicken Broth is a great option, but any good-quality broth will do the job.
Tomato Bouillon or Caldo de Pollo
For that signature restaurant-style taste, add Knorr Tomato Bouillon or Caldo de Pollo powder. These bring extra umami, deepen the color, and make the rice taste like it came straight from your favorite taquería.
Flavor Boosters (Optional, but Worth It)
Fresh minced garlic and chopped white onion melt into the rice for extra depth without extra effort. Peas and carrots give that classic Mexican rice texture. You can skip these for a super simple version, but they really bring the dish together.
KEEP IT SIMPLE, KEEP IT AUTHENTIC.
This is the only rice cooker Mexican rice recipe you’ll ever need.
Next up: Let’s cook.
How to Make Mexican Rice in a Rice Cooker
This is as easy as it gets, but we’re still doing it right. The beauty of this recipe? Minimal effort, maximum flavor. Everything goes straight into the rice cooker—no babysitting, no stirring, no second guessing. Here’s the step-by-step breakdown.
1. Prep the Rice
Start by rinsing the rice under cold water until the water runs clear. This removes excess starch so the rice comes out fluffy, not sticky. If you’re toasting the rice instead, skip the rinse—see the toasting section below for details.
2. Add Everything to the Rice Cooker
Once your rinsed rice is nice and clean, it’s just a matter of dumping everything in the pot. That includes:
- El Pato Tomato Sauce for a bold, seasoned tomato base.
- Chicken broth + tomato bouillon to infuse deep, savory flavor.
- Diced onion and peas & carrots for that classic Mexican rice texture.
Give it a quick stir so everything is evenly mixed.
3. Start Cooking
Close the lid and set the rice cooker to “White Rice” mode (or the standard cook setting). Now, walk away—no stirring, no lifting the lid, just let it do its thing.
4. Rest & Fluff
When the rice cooker beeps, resist the urge to dig in right away. Let the rice rest for about 5 minutes with the lid closed. This helps absorb any remaining liquid and sets the texture. Then, fluff the rice with a fork to separate the grains.
5. Serve & Enjoy
That’s it. No extra steps, no unnecessary ingredients, just real-deal Mexican rice made stupid easy. Serve it up alongside tacos, fajitas, or whatever’s on your plate. If you want to add a finishing touch, a little fresh cilantro and a squeeze of lime never hurt.
Should I Toast the Rice?
Short answer: Not for this recipe.
When making authentic stovetop Mexican rice, you normally sauté rice in oil before adding liquid. It develops a slightly nutty flavor, keeps the grains separate, and adds depth—but it also means more time, an extra pan, and skipping the rinse step (since the oil prevents clumping instead).
For this stupid-simple rice cooker method, we’re skipping toasting because:
- The El Pato Tomato Sauce + bouillon already pack in plenty of deep flavor.
- The rice cooker’s gentle cooking process keeps grains from clumping, so toasting isn’t necessary.
- Rinsing the rice first removes excess starch, which keeps it fluffy without needing the toasting step.
Want to Toast the Rice Anyway? Here’s How:
If you prefer that traditional toasted texture, you can absolutely toast the rice before adding it to the rice cooker:
- Heat 1 tablespoon of oil (vegetable or avocado oil) in a pan over medium heat.
- Add the dry, unrinsed rice and stir frequently for 3-5 minutes, until the grains turn golden brown.
- Add the toasted rice to the rice cooker along with the rest of the ingredients, then follow the recipe as usual.
This method works especially well if you’re making the rice in an Instant Pot:
- Use the Sauté function to toast the rice right in the pot.
- Once the rice is golden, turn off Sauté, add the liquid and other ingredients, and pressure cook on High for 4 minutes with a 10-minute natural release.
- Fluff and serve.
Bottom Line:
Toasting is not necessary for this rice cooker version, but if you like that extra depth, it’s an easy tweak to make. Just know that toasted rice = no rinsing since the oil prevents sticking.
FAQ: Mexican Rice in a Rice Cooker
1. Why is my Mexican rice mushy or sticky?
If your rice came out too soft or clumpy, a few things could be the issue:
- Too much liquid – Stick to the 1:1 ratio of rice to liquid, plus a little extra for evaporation.
- Didn’t rinse the rice – Rinsing removes excess starch, which helps keep the grains separate.
- Opened the lid too soon – Let the rice rest for at least 5 minutes before fluffing.
2. Can I make this vegetarian?
Yes! Just swap the chicken broth for vegetable broth and use Knorr Caldo de Tomate (tomato bouillon) instead of chicken bouillon. The flavor will still be bold and authentic.
3. Do I have to use El Pato Tomato Sauce?
No, but it’s highly recommended. If you don’t have it, you can substitute regular tomato sauce, but you may want to add a little extra salt, onion, or garlic to make up for the missing flavor.
4. How do I reheat Mexican rice without drying it out?
The best way is to sprinkle a tablespoon of water or broth over the rice before microwaving it covered for 30-45 seconds (store the leftovers in an airtight container). This steams it and restores the texture.
5. Can I make this in an Instant Pot?
Yes! Use the Sauté function to toast the rice (if you want), then add the rest of the ingredients. Pressure cook on High for 4 minutes, then let it naturally release for 10 minutes before opening the lid and fluffing the rice.
What to Serve with Mexican Rice
Mexican rice is the perfect side dish for just about any Mexican meal. Here are some easy and flavorful pairings to complete your plate:
- One-Pan Chicken Fajitas – Sliced chicken, bell peppers, and onions tossed in fajita seasoning, cooked in one pan for an easy, balanced meal. Serve with warm tortillas and a side of rice.
- Slow Cooker Carnitas – Pork shoulder slow-cooked with citrus and spices until fall-apart tender. Serve over rice or in tacos with a side of rice. Minimal effort, maximum flavor.
- Margarita Shrimp – Quick-cooked shrimp tossed in a zesty, smoky chile-lime sauce. Comes together in 15 minutes and pairs perfectly with Mexican rice.
- Skillet Green Chile Chicken – Sautéed chicken breast smothered in green chile sauce and melted cheese. Serve with rice and beans for a fast, hearty meal.
- Cheesy Ground Beef Taco Nacho Sheet Pan – Ground beef, black beans, salsa, and cheese, all cooked together in one skillet. Scoop it over rice or stuff it into tortillas.
Mexican Rice in a Rice Cooker (Authentic & Foolproof Recipe)
Ingredients
- 2 cups long-grain white rice Mahatma or your preferred brand
- 1 cup El Pato Tomato Sauce Yellow Can
- 1¾ cups chicken broth
- 1/2 tbsp Caldo de Pollo powder optional
- 2 cloves garlic minced
- ¼ cup white onion finely chopped (optional)
- ½ cup frozen peas and carrots optional but recommended
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains.
- Pour the rinsed rice into the rice cooker. Add El Pato Tomato Sauce, chicken broth, tomato bouillon, minced garlic, chopped onion, and frozen peas and carrots (if using).
- Stir everything together to distribute the ingredients evenly. Close the lid and set the rice cooker to “White Rice” mode or the standard cook setting.
- Once the rice cooker finishes, let the rice sit for 5 minutes with the lid closed. This helps absorb any remaining liquid and sets the texture.
- Fluff the rice with a fork and serve hot. Garnish with fresh cilantro and a squeeze of lime for extra flavor.
Notes
Want a richer flavor? Swap half the chicken broth for tomato broth using Knorr Caldo de Tomate.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to keep it from drying out.
Instant Pot Method: Use the Sauté function to toast the rice in a little oil before adding the liquid. Cook on High Pressure for 4 minutes, then natural release for 10 minutes.
Nutrition
