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This easy Spanish Rice Recipe is made in the rice cooker, coming together with just a few simple ingredients. All you have to do is dump everything into the rice cooker, set it, and forget it! A flavorful side dish to complement any Mexican-inspired meal and on the table in about 30 minutes.



 

⏰ While traditional stovetop Spanish rice can take up to an hour with constant attention, this rice cooker version delivers restaurant-quality results in half the time. Perfect for busy weeknights when you need a flavorful side dish fast.

Table of Contents

My 2 Best Tips For Making Spanish Rice in the Rice Cooker

Spice It Up: The spice level is mild to medium depending on how much chili powder you use. Start with 1 tablespoon for mild, use 2 tablespoons for medium heat, or if you like it spicy, add in a couple pinches of cayenne pepper or red pepper flakes.

Resting Time: If I’m not in a huge rush to get this dish on the table, then I let it rest after the rice cooker switches to “warm” mode. Even 10 minutes is good enough to allow the flavors to develop even more. It just helps every grain become perfectly tender and evenly seasoned.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

I don’t think I’ve ever said no to Mexican food. There are so many bright flavors and ways to serve it, like this easy Spanish rice. All you do is throw the ingredients into the rice cooker, and you have rich, flavorful rice with almost zero effort.

This rice is so delish and goes great in burritos and enchiladas, or as a side for any of your favorite Mexican or Tex-Mex meals like empanadas!

A bowl of seasoned Spanish rice in rice cooker, garnished with fresh chopped herbs and served with lime wedges on the side, placed on a white surface with a folded white napkin nearby.
4.51 from 51 votes

Spanish Rice in the Rice Cooker

By: Melissa Griffiths
This easy Spanish Rice Recipe is made in the rice cooker, coming together with just a few simple ingredients. All you have to do is dump everything into the rice cooker, set it, and forget it! A flavorful side dish to complement any Mexican-inspired meal and on the table in about 30 minutes.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 10
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Ingredients 

  • 2 cups white rice
  • 1 can diced tomatoes, with juice (14-ounce )
  • 3 1/2 cups water
  • 1 small onion, diced
  • 3 bouillon cubes , or 3 teaspoons Better than Bouillon
  • 1-3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin , or smoked cumin
  • 1/2 teaspoon garlic powder

Instructions 

  • Place the rice in the bottom of the rice cooker and then add the diced tomatoes, water, and bouillon. Add the onion and spices and stir a little to dissolve the spices in the water.
  • Cook according to manufacturer’s 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.

Video

Notes

Rice Options:
  • I prefer a medium or long grain white rice, such as jasmine or basmati.
  • I use brown rice often 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.
 
Bouillon or Broth: You can use chicken or vegetable stock or broth in place of the bouillon and water. 
Seasonings: The amount of chili powder you use is going to depend on how much you like. I’d try it with 2 tablespoons first and then you can go up or down from there depending on your preferences.
Use the Instant Pot: I have the Aroma Housewares 20 Cup Rice Cooker and love it (it makes 20 cups of cooked rice, perfect for a party or crowd!). I know that the Instant Pot has a rice cooker function that also works great.
Serving Ideas: You can serve this as a side to tacos (like our favorite Best Chicken Tacos Ever, and it’s also great tucked inside Smothered Burritos.
Storing Leftovers: 
  • Store leftover rice in an air tight container in the fridge for up to 6 days.
  • It freezes really well, too! Once it’s cooled, place extras in a zipper-topped freezer bag, label, and freeze. It should keep in the freezer for up to 2 months.
  • To thaw it out, place the bag in a bowl of warm water before heating through to serve.

Nutrition

Serving: 1½ cup servings, Calories: 150kcal, Carbohydrates: 33g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Cholesterol: 0.05mg, Sodium: 599mg, Potassium: 156mg, Fiber: 1g, Sugar: 2g, Vitamin A: 288IU, Vitamin C: 4mg, Calcium: 33mg, Iron: 1mg
Like this recipe? Rate and comment below!

Recipe FAQs

Can you use brown rice for Spanish Rice?

You sure can! I do and prefer it. Just make sure to increase the liquid by one cup, and you’ll be solid.

Can you use an Instant Pot to make Spanish Rice?

You can! Just follow the instructions for the rice cooker function on your Instant Pot.

What is the difference between Spanish Rice and Mexican Rice?

The differences between Spanish Rice and Mexican Rice are very subtle. Spanish Rice is more firm and heartier while Mexican Rice tends to be softer in texture. The color also varies – Spanish rice tends to be more yellow in color because of the saffron, while Mexican Rice is more of a reddish color due to the cumin. This Mexican Rice isn’t the most authentic dish but is sure tastes delicious.

A bowl of seasoned Spanish rice in rice cooker, garnished with fresh chopped herbs and served with lime wedges on the side, placed on a white surface with a folded white napkin nearby.

More Rice Recipes to Consider

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About Melissa Griffiths

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4.51 from 51 votes (31 ratings without comment)

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124 Comments

  1. steph says:

    Is this rice wet? Or Fluffy?

    Reply
    1. Melissa says:

      It should be fluffy like a traditional rice dish.

  2. Kimberley says:

    Thanks for the delicious-sounding recipe; it’s part of tonight’s dinner. 🙂

    Reply
  3. Tracy says:

    Have you tried tomato paste rather than diced tomatoes? My family (husband, children) will eat “red” rice that tastes tomato-like, but the texture of tomatoes throws them off.

    Reply
    1. Melissa says:

      I haven’t but I’ve read a few recipes that use tomato juice instead of the water and the rice it red! I say google that!

    2. pj says:

      is that a rice cooker cup or a true cup of rice?

    3. Melissa says:

      I had no idea there was a difference! I measured in true cups.

    4. Jackie Conduit says:

      I always use the measuring cup that came with the rice maker and it works perfectly every time

    5. Megan Whitmer says:

      My family hates the texture of cooked tomatoes too. So what I do is purée my cans of diced tomatoes in a blender or with my immersion blender. Works great.

  4. Ryan Tolentino says:

    Did you mean 3 tablespoons of chili powder or 3 teaspoons?

    Reply
    1. Melissa says:

      I use 3 tablespoons, but feel free to use what you think you’d like. We like it a little spicy!

    2. Micheal Weihrouch says:

      This sounds like a great recipe for Spanish rice, but I’m a little concerned about the amount of chili powder. Are you able to rate the spiciness on a scale of 1 – 10 with three tablespoons of chili powder? That way I am able to adjust accordingly.

    3. Melissa says:

      It’s maybe a 4 but my chili powder is just the normal old McCormick and it isn’t spicy really.

    4. Micheal Weihrouch says:

      Thanks I went with half the amount and it was about a 2 on my spicy scale. I also added went with a 1/2 cup less of water and added in tomato sauce.

  5. Nikki says:

    Can you use 3 1/2 cups of chicken broth instead?

    Reply
    1. Melissa says:

      Yes! It’ll be great… just add a bit less salt so that it doesn’t get too salty. Have a great dinner 🙂

  6. Anesia says:

    can you cook this on the stove, I do not have a rice cooker.

    Reply
    1. Melissa says:

      Yep, I have a lot better luck on the stove top with white rice. When I try to cook brown rice like that it always seems to stay just a little hard. Have a great day!

  7. DearCreatives (@DearCreatives) says:

    Looks so easy. I definitely will be trying your recipe. Looks yummy. Theresa @DearCreatives

    Reply
  8. betty says:

    What kind of bullion. Beef?

    Reply
    1. Melissa says:

      It’s up to you, any would work (beef, chicken, veggie…). I tend to use chicken most often.

    2. Tim Devine says:

      I have a brain injury so preparing anything over the stove top can be dicey/ Using the crock pot or ricer allows me to “set it and forget it” and not worry about setting the stove and kitchen on fire Thank you very much for the recipe

    3. Carolann says:

      Me too! I have a brain jury and cook almost entirely be appliances so I don’t burn down the kitchen! Tryingbthis tonight.

  9. Megan T says:

    Made this tonight and it was delicious! Thank you for the recipe. And you were right on with the extra water for brown rice.

    Reply
    1. Melissa says:

      Thanks so much! I normally make it with the brown because you just can’t tell the difference… so easy!

  10. Mel says:

    I have successfully halved this recipe in my small rice cooker. If you like a more tomatoey Spanish rice, consider adding a can of tomatoe paste (for the full recipe). You won’t be disappointed 🙂

    Reply