Mexican Rice in a Rice Cooker (Authentic & Foolproof Recipe)
Servings: 4 People
Calories: 384kcal
This authentic Mexican rice recipe is made effortlessly in a rice cooker. Using El Pato Tomato Sauce, chicken broth, and Knorr Tomato Bouillon, this foolproof method delivers fluffy, flavorful Mexican-style rice with no extra steps. Perfect as a side dish for tacos, enchiladas, or fajitas.
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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
No El Pato? Use regular tomato sauce, but add a pinch of cumin and garlic powder for extra depth.
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.
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
Calories: 384kcal | Carbohydrates: 82g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1928IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg