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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.
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
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!
Spanish Rice in the Rice Cooker
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
- 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.
- 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
Recipe FAQs
You sure can! I do and prefer it. Just make sure to increase the liquid by one cup, and you’ll be solid.
You can! Just follow the instructions for the rice cooker function on your Instant Pot.
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.
More Rice Recipes to Consider
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Soups, Stews & Chowders
Chicken Wild Rice Soup
Rice Recipes
Mango Sticky Rice
From Scratch Recipes
Mushroom Risotto
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
I don’t know what I did wrong but my rice is mushy. I used Brown rice and added another cup of water. I’m not sure if that’s why it’s mushy. Please let me know why it is mushy.
Absolutely brilliant I normally oven cook it but decided to try rice cooker, all the family loved it and I will stick to this recipe .
Made this last night. Was my first time using my new rice cooker. Was really good, a definite make again. Used brown rice (short grain), next time will use only 1/2 c extra water and probably less salt. Added a can of drained black beans at the end for a compete, vegan (!!) meal. Easy — and can freeze portions for lunches!
3 teaspoons equal 1 tablespoon. Easier to measure.
Delicious! Made this for dinner tonight. I added some diced red pepper as well. Will become a regular side on our dinner rotation!
This is such a great recipe. I usually cook up some soyrizo from Trader Joe’s when the rice cooker beeps, and this makes for a quick and easy-to-make recipe that everyone enjoys. Thank you so much! 🙂
That sounds SO good! Thank you for the tip!
Has anyone doubled this succesfully?
Cooking for a crowd at our family reunion.
Thanks!
Yes, I do it often! If your rice cooker is that big, it’ll work great.
I made this tonight and it’s awesome and easy!! Do you have nutrition info?
When you say cups to you mean the rice cooker measuring cups or a regular cup measurement?
Just regular cups. Not all rice cookers come with the scoop and most people I know don’t use it anyways…
Hi Melissa, Just for your readers’ information, the rice cooker cup measures 3/4 of an American measuring cup. So it’s good to know that you said you just used regular cup measurements for the rice and water. Also, I am Asian and am used to making “short grain rice” in my rice cooker. This gives you the Asian sticky rice. Since yours comes out “fluffy”, I’m assuming that your recipe uses long grain or even medium grain rice as opposed to short grain? Thanks!
I made this delicious recipe but I reduced the liquid by 1 cup. The rice was very gummy. Next time I make it I will use 3 cups of liquid which will include the 14oz of diced tomatoes. I’m sure it will be fluffy instead of gummy