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Bring bold flavor to your table with this easy Rice Cooker Mexican Rice. Combine fluffy rice with tomato, onion, garlic, and warm spices, then let the rice cooker do all the work for a perfectly tender and flavorful side dish. Serve it alongside tacos, burritos, or grilled meats for a simple, crowd-pleasing recipe that’s both versatile and foolproof. Serve similar flavors, cooked in a skillet with ground beef by making my Mexican Beef and Rice Skillet. For a simpler rice, try my Buttered Garlic Rice recipe.

A serving bowl of Rice Cooker Mexican Rice.

Serve a Mexican favorite in appetizer form with my Mexican Street Corn Deviled Eggs. Enjoy more recipes using rice by making my Cheesy Rice or Beef and Rice Soup recipes.

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Ingredients
Substitutions and Variations
Instructions
How to Store the Rice
Recipe

Ingredients

Find below the list of ingredients for my Rice Cooker Mexican Rice recipe.

Basmati Rice
Chicken Broth
Tomato Paste
Salt
Cumin Powder
Chili Powder
Garlic Cloves
Yellow Onion

See recipe card for quantities.

Substitutions and Variations

Substitutions

Chicken broth → Use vegetable broth for a vegetarian version, or beef broth for a richer taste.
Tomato paste → Swap with canned crushed tomatoes, blended salsa, or even enchilada sauce.
Basmati rice → Replace with long-grain white rice, jasmine rice, or brown rice (increase cook time if using brown).
Yellow onion → Use red onion, shallots, or green onion.
Garlic → Swap with roasted garlic for sweetness or ½ teaspoon garlic powder in a pinch.
Fresh tomato → Replace with canned diced tomatoes, fire-roasted tomatoes, or cherry tomatoes.
Cilantro → Use parsley if you don’t like cilantro, or omit entirely.

Variations

Spicy Kick → Add diced jalapeños, poblano peppers, or a pinch of cayenne pepper.
Vegetable Boost → Mix in corn, peas, bell peppers, or zucchini.
Protein Add-In → After cooking, stir in shredded chicken, chorizo, or black beans for a complete meal.
Cheesy Twist → Sprinkle with shredded cheddar or queso fresco before serving.
Smoky Flavor → Add smoked paprika or chipotle powder.
Fiesta Style → Garnish with avocado, lime wedges, or pickled jalapeños.

Instructions

Someone adding a blend of spices to the bowl of a rice cooker.

Add to the bowl of a rice cooker, the chicken broth, salt, cumin, chili powder, and tomato paste. Use a silicone whisk to mix until smooth. If you do not have a silicone whisk, mix the ingredients in a separate bowl and pour in the rice cooker.

Someone adding minced garlic to the bowl of a rice cooker.

Add to the broth mixture, the minced garlic, finely diced onion, and rice. Stir to combine.

Place the bowl into the rice cooker and secure the lid. Turn the rice cooker on and follow your machines instructions for cooking 1 cup of rice.

Someone placing a spring of cilantro on top of a bowl of Mexican rice.

Transfer the cooked Mexican Rice to a serving bowl and garnish with the diced tomato and chopped cilantro.

How to Store the Rice

Store the cooked Mexican rice in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop with a splash of broth or water to keep it moist, or warm it in the microwave, fluffing with a fork before serving. Freeze leftovers in freezer-safe bags or containers for up to 3 months, then thaw overnight in the fridge and reheat as needed.

Recipe