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Easy Rice Cooker Spanish Rice - Image 3

Easy Rice Cooker Spanish Rice

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Authentic-tasting Spanish rice made effortlessly in your rice cooker. This foolproof method delivers perfectly fluffy, flavorful rice every time with minimal hands-on work.
Course Side Dish
Cuisine Mexican
Keyword easy rice cooker spanish rice, easy Spanish Rice, Mexican rice recipe, rice cooker recipe, rice cooker spanish rice
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 250

Equipment

  • Rice cooker (with sauté function if available)
  • Cutting board and chef's knife
  • Measuring cups and spoons
  • Fine mesh strainer
  • Fork for fluffing

Ingredients

  • 2 cups long-grain white rice such as jasmine or basmati, rinsed well
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 8 oz can tomato sauce plain, not seasoned
  • 3 cups chicken or vegetable broth low-sodium recommended
  • 2 tbsp neutral oil like avocado or canola
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 cup frozen peas and carrots mix optional
  • 1 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
  • 2 tbsp fresh cilantro chopped, for garnish

Instructions

  • Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear. This removes excess starch for fluffier rice. Let it drain thoroughly while you prep the other ingredients.
  • Set your rice cooker to the 'Sauté' or 'Cook' function if it has one. If not, use a skillet on the stovetop. Heat the oil, then add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic, cumin, and oregano, and cook for another 60 seconds until fragrant.
  • Transfer the sautéed onion mixture to the rice cooker pot. Add the rinsed and drained rice, tomato sauce, broth, salt, and pepper. Stir everything together gently but thoroughly to combine.
  • Close the lid and set the rice cooker to the standard 'White Rice' or 'Cook' cycle. Trust me, let it do its thing without peeking! The steam is crucial for even cooking.
  • When the cycle finishes, quickly open the lid and fluff the rice with a fork. If using, scatter the frozen peas and carrots over the top, close the lid, and let it sit on the 'Keep Warm' setting for 5-10 minutes to thaw the vegetables. Fluff again, garnish with fresh cilantro, and serve.

Notes

Chef's Tips:
• Rinsing the rice is non-negotiable for the right texture.
• Do not skip sautéing the aromatics; it builds the flavor foundation.
• Serve as a side to tacos, enchiladas, or grilled chicken.
Food Safety:
• Refrigerate leftovers within 2 hours of cooking.
• Reheat to an internal temperature of 165°F (74°C).