MEXICAN RICE IN A RICE COOKER RECIPES

RICE COOKER MEXICAN RICE RECIPE - FOOD.COM

Rice Cooker Mexican Rice Recipe - Food.com image

Easy to make rice like you get at the mexican restaurant. Cooks up in your rice cooker without any fuss, mess or stirring! Haven't tried it- but could be made on the stovetop in a covered pot.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup rice (I used long grain rice)
2 1/4 cups low sodium chicken broth
0.5 (6 ounce) can tomato paste
2 tablespoons butter
1/2 cup onion, diced small
1 garlic clove, minced
0.5 (4 ounce) can diced green chilies
1 dash pepper
1 dash red pepper flakes
cilantro or parsley, for color

Steps:

combine all ingredients in rice cooker.
cook according to manufacturer instructions.
when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
stir before serving.

Nutrition Facts : Calories 238.2, FatContent 7.5, SaturatedFatContent 3.2, CholesterolContent 10.2, SodiumContent 291.3, CarbohydrateContent 40.9, FiberContent 5.9, SugarContent 4.5, ProteinContent 6.9

INSTANT POT MEXICAN RICE (SPANISH RICE RECIPE)

Instant Pot Mexican Rice (Spanish Rice Recipe) image

Instant Pot Mexican Rice, also known as Instant Pot Spanish Rice, is easy to make, fluffy and full of flavor! Serve this homemade Mexican rice with all of your favorite Mexican dishes.

Provided by Kristine

Categories Side Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 cups long grain white rice*
1 ½ tablespoons olive oil
¾ cup chopped white or yellow onion
2 cloves garlic (minced)
2 ½ cups water (or low sodium chicken broth or vegetable broth)
1 teaspoon salt (or to taste)
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
8 ounces tomato sauce
chopped fresh cilantro (optional, for serving)

Steps:

In a fine mesh strainer, rinse the rice well and drain. Set aside.
Heat the olive oil in the Instant Pot using the Saute function. When hot, add the onion and saute, stirring often, about 3 minutes until softened.
Add the garlic and cook, stirring, for 30 seconds. Turn off the Saute function.
Pour the water into the Instant Pot and stir, scraping up any bits stuck to the bottom of the pot.
Add the salt, chili powder, ground cumin, garlic powder, dried oregano, tomato sauce and rinsed rice. Stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 4 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the Instant Pot alone. Then, carefully turn the steam release valve to the venting position to release any remaining steam. Once the pin drops down, open the Instant Pot lid.
Stir and fluff rice and serve, with chopped fresh cilantro if desired.

Nutrition Facts : Calories 279 kcal, CarbohydrateContent 54 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 604 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

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