Description
Mexican rice made in a rice cooker is a vibrant, flavorful side dish that brings the essence of traditional Mexican cuisine to your table with minimal effort. This recipe combines long-grain white rice, aromatic spices, and colorful vegetables, resulting in a fluffy and delicious dish perfect for any occasion. Whether served with tacos or grilled chicken, this easy-to-follow recipe is sure to impress family and friends alike.
Ingredients
Scale
- 1 cup long-grain white rice
- 1 cup low-sodium vegetable broth
- ½ cup tomato sauce
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup bell peppers, diced (any color)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a bowl, mix vegetable broth and tomato sauce until well combined.
- If your rice cooker has a sauté function, heat olive oil and sauté onions and garlic until translucent.
- Add rinsed rice, bell peppers, cumin, and chili powder to the pot. Stir to coat.
- Pour the broth-tomato mixture over the rice blend and stir gently.
- Close the lid and cook according to your rice cooker’s instructions (usually about 20 minutes).
- Let it sit for five minutes after cooking before fluffing with a fork.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg