How to Make Mexican Rice in a Rice Cooker: the Ultimate Step-by-Step Guide

An essential walkthrough regarding how to Make Mexican Rice in a Rice Cooker: the Ultimate Step-by-Step Guide. Learn the essential techniques with confidence.

This streamlined method yields four to six hearty servings with predictable results:

1. Rinse and dry the rice: Place 2 cups of long-grain white rice into a fine-mesh sieve. Rinse under cold running water until the runoff is clear. Spread the grains across a clean kitchen towel for 10 minutes to dry.
2. Toast the grains: Heat 2 tablespoons of neutral oil (vegetable, canola, or corn oil) in a skillet over medium heat, or directly in your appliance using the sauté setting. Add the dried rice. Stir constantly for 6 to 8 minutes until the grains transition from translucent to an opaque, pale-gold color with a distinct nutty fragrance.
3. Layer the ingredients: Transfer the toasted grains into the inner pot. Pour in 3 cups of warm low-sodium chicken broth whisked with 1.5 tablespoons of caldo de tomate, 0.5 teaspoon of garlic powder, 0.5 teaspoon of onion powder, and 0.25 teaspoon of ground cumin. Pour 0.5 cup of canned plain tomato sauce evenly across the surface. Scatter 0.5 cup of frozen peas and carrots over the top. Do not stir.
4. Run the cycle: Close the cooker lid securely. Select the standard white rice setting. Let the machine run its complete cooking cycle uninterrupted.
5. Rest and fluff: When the cooker clicks over to warm, keep the lid closed and set a timer for 12 minutes. Once the rest is finished, remove the lid, angle it away to keep condensation from dripping back into the pot, and gently fold the rice from bottom to top using a silicone paddle.