The clever cooks know just how to take the best of all ingredients and turn them into something really spectacular, in this case a bright little side dish that enhances many a Mexican or Tex-Mex meal — aka Mexican Rice (aka Spanish rice). Not only is it a very vibrant color, chock full of tomatoes and Indian spices thus making this luscious curry easily an item for potluck dinners or festive times in the family. The best part? Rice is the perfect excuse to buy a rice cooker — with this you’ll always have jewels on your plate. This post teaches you the steps on how to make easy Mexican rice with tips and variations!
Ingredients:
How to Make Delicious Mexican Rice in a Rice Cooker
2 cups long-grain white rice
Ingredients for Won Ton Soup: Chicken or vegetable broth (4 cups) Can use water if you prefer
1 Med Onion — finely chopped
2 cloves garlic, minced
1 cup canned diced tomatoes
Or 1 tbsp powdered tomato paste(optional for more richness)
1 ormalli tibbeleluz Vegetable oil ko olive oil
1 teaspoon cumin
As per taste Chili powder- 1tsp
Salt to taste
Coriander leaves, chopped (for garnishing)
Lime wedges (for serving)
Instructions:
There are washing broccoli, and then there is…well here let me show you RINSE WHITE LONG-GRAIN rice under cold water until the WATER runs clear. This will take some of the starch out and it can avoid having a sticky rice. Drain the rice well.
Saute the Aromatics: Select “Sauté” or “Cook in your rice cooker (whichever is more alike), and add a drizzle of oil to sauté all aromatics. Heat the vegetable oil in a wok Heat oil in a Dutch oven on medium-high, add chopped onion, and sauté for 3 minutes or until tender. Add the crushed garlic and cook another 30 seconds until fragrant.
Step 1: Add RicePut drained rice into the cooker and mix well with onion-garlic. Meanwhile, dry roasting the raw rice for a few minutes gives it an aroma and provides you what nutty flavor. Stir from time to time to prevent it from sticking.
Step 2: Tomatoes and Spices Add the tomatoes (with their juices) tomato paste, if using; cumin, chili powder salt. Make sure all the spices and tomato coats well with rice.
Add the chicken or vegetable broth. Toss everything slightly together. By keeping liquid in a similar layer covering the rice, it will be less likely to burn on the bottom. You can even add a little cayenne or some chopped jalapeños if you like things spicy.
Step 3 Cook The Rice: Cover the rice cooker and select “White Rice”. I made it with my forever loved Instant Pot (on the rice setting for slightly sticky yet not too mushy rice), but if you don’t want to spend $$$$, just cook as usual/hair wet seafood sushi-rice so that Seunggi thinks he’s in his kitchen-cooking routine boogie world or simply add a little more than enough chicken broth/stock! Note: The liquid should be well-absorbed and everything must end up fully cooked/tender (!)
Step 4 Let Cool: Rest the Rice covered for 5-10 minutes. Resting the rice allows the rice to further steam itself, cooking through and carrying off a bit of any lingering moisture.
Step 5 Fresh and Fluffy Enjoy: Allow pressure to release naturally, open lid fluff with fork. Sprinkle fresh cilantro over the top of it and serve with lime wedges on the side!
Tips How to Make Delicious Mexican Rice in a Rice Cooker
Fresh Tasty Ingredients: The recipe is only as good the rice, better with always fresh ingredients. Fresh and ripe tomato, garlic or is not rotten soup of inferior quality
Season to taste — if you feel like it needs more salt add some! If you prefer deeper and spicier flavors, feel free to add more chili powder (or even a little smoked paprika for heat it depth).
Add Some Vegetables — If you want to have this dish more healthy and delicious both so while cooking add some peas or corns or bell peppers in it.
Herb It Up: Swap cilantro with chopped green onions or parsley taking in some while differences taste profiles.
Storage: Keep the remaining rice in an airtight container and refrigerate for 4 days or freeze it for up to 3 months. If reheating in a microwave, splash with some broth or water — it tastes great but will not get soggy.
Variations of Mexican Rice
Spanish Rice — saffron or annatto make this rice quintessentially Spanish-looking + tasting.
Veggie option: veg broth in lieu of beef (including mushrooms or even zucchini).
When its hot & bubbly, and pert near perfect in consistency you may stir heaping handfuls of shredded cheese (I use extra sharp cheddar ~or~ monterey jack) into the pot just before serving for a big bowl o’ creamy goodness.
Lime Juice — For that extra needed zing, I used here in compination with lemon-lime chicken broth for pressure cooking.
