Mexican food is in my favorites category. I love everything from tostadas and steak carnitas to simple bean burritos and salsa. Easy Spanish rice is the perfect side for all that Mexican food and this recipe is so easy because the rice cooker makes it for you. Just dump it all in and go. I like to make this rice when company is coming over and I have enchiladas planned because it makes the main dish stretch and the left overs are great inside bean burritos for lunch.
Why the rice cooker when you can make it on the stove-top? Well, unbeknownst to you is the rice curse that has been placed on my head. I cannot, for the life of me, make non-crunchy rice outside of the rice cooker. Ever. If you don’t have a rice cooker I’m sure this could be done on the stove-top in a similar way, just don’t ask me how.
One more thought for you. There are lots of types of Spanish or Mexican rice and this one is very similar to the Rice-a-Roni type that comes in a box that you make on the stove-top with a can of tomatoes. I grew up with that kind and like it, so expect something close to that in flavor.
Enjoy this easy recipe and thanks for being here!
Ingredients
- 2 cups rice
- 1 14-ounce can diced tomatoes, with juice
- 3 1/2 cups water
- 1 small onion, diced
- 3 bullion cubes or 3 tsp. Better than Bullion
- 3 T. chili powder
- 1 tsp. salt
- 1 tsp. cumin or smoked cumin
- 1/2 tsp garlic powder
Instructions
Place the rice in the bottom of the rice cooker and then add the diced tomatoes and water. Add the onion and spices and stir a little on the top to dissolve the spices in the water. Cook according to manufactures instructions. When the rice is cooked, test for salt and add more if needed. Serve as a side dish or inside your favorite burritos and tacos.
Notes
Notes: I use brown rice and increase my water by one cup. The Spanish rice in the pictures was made with brown rice and I bet you didn't even notice. Your family won't either.
I’ve been experimenting w/ trying to make “flavored” rice in the rice cooker and it’s never been really good so THANK YOU! No more testing. I’m doing this! And thanks for the tip about brown rice. I’ve been trying to sneak it in and this sounds perfect!
I’m glad you’ll try it Emily. Let me know how it turns out for you. I was a little nervous about posting it because appliances are different, but most rice cookers were created equally right?
This looks and sounds delicious, and easy too in the rice cooker!! I can’t wait to try it. I’ve got it pinned.
Thank for the pin Amy!
I was just thinking about using my rice cooker today! Great recipe – thanks for sharing :)
Love this idea and it looks delicious!
Thanks other Melissa!
Looks de-lish! I finally gave my rice cooker away. I couldn’t make a good pot of rice in it if my life depended on it! I’m trying this on the stove :)
I have the rice curse too, which is why I’ve always been reluctant to try this kind of dish! Thanks for this recipe – I will definitely be giving it a whirl! :)
What a great recipe! I love my rice cooker! I’m so glad you made this w/ brown rice. I’m glad it tastes like Rice-a-Roni style too because that’s what my DH grew up w/ & still likes that taste. I prefer the healthier brown rice & not the chemically taste. :)
I totally agree about the chemically taste… this is way better and probably cheaper than the boxed stuff :)
So excited to try this tonight to have with the fajitas I’m making!!!
I have the rice curse as well and just got a rice cooker for Mother’s Day. I was wondering if the rice was made the day before how it would be the next day. We are going camping and I thought I could make the rice ahead of time, but not sure how it would taste the next day.
I think it would reheat very well! You might just need to add a bit of water while reheating so that it doesn’t stick to the bottom of the pan and so that it isn’t dry. The rice absorbs a lot of water while it sit and so just adding a bit while heating will fix that. Let me know how it goes!!!