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5 from 2 votes

Rice Cooker Mexican Rice

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8
Author: Erica Julson


  • 2 cups roughly chopped fresh tomatoes, about 1 inch pieces
  • 1 cup roughly chopped yellow onion
  • 6 cloves garlic, peeled
  • 2 cups long grain white rice
  • 1/4 cup high-heat safe oil, like grapeseed oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1/2 cup minced fresh cilantro
  • Juice of 1 lime
  • Salt and pepper, to taste


  • Place the tomatoes, onion, and garlic cloves in a blender and process until smooth. Set aside.
  • Put the rice in a fine mesh strainer and rinse with cool water under the faucet until the water runs clear. Shake dry and set aside.
  • Pour the oil into a large nonstick skillet and warm over medium-high heat until shimmering. Add the rice and cook, stirring often, until the rice turns a light golden brown. When the rice is golden, add the cumin, coriander, salt, and tomato paste to the pan. Stir with a spatula to combine, and cook for just 30 seconds to 1 minute, until the spices are fragrant.
  • Use the spatula to remove the rice from the pan to and transfer it to a rice cooker. Pour in 1 1/2 cups of the tomato mixture from the blender and 2 cups of chicken broth. Stir to combine, close the rice cooker, and cook on the white rice setting until done.
  • When the rice is done cooking, remove from the rice cooker and transfer to a large bowl. Fluff with a fork and stir in the minced cilantro and fresh lime juice. Add more salt and pepper to taste and enjoy.