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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
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normally in mexican rice we brown the rice first. Do you think if i brown it first on the stove top then add it to the rice cooker it will work?
Sure, it’ll work great. I don’t think it’ll make enough of a difference for you to notice though…
Hello Gloria,
I was also concerned about that step. I just cooked a batch and sauteed the onion and garlic in oil before hand, then I added it to the rice cooker with the chopped tomatoes. It turned out great !
Spanish rice is always the side dish that ends up becoming the star of the show. This one looks so so good!
I made this last week along with enchiladas and instant pot refried beans. It served a big crowd! Since we live in San Diego, everyone likes their food authentically spicy. I’m making this again tomorrow but will be using diced tomatoes with chipotles, all 3 spoonfuls of chile powder, maybe a can of green chiles, and vegetable broth for the vegetarians in my life. Great recipe. Thank you!
Sounds amazing! And I love your plan to heat things up a little, I’d love to hear how it turns out!
I made this last week for my family and it came out WONDERFUL! Thanks so much for sharing.
It’s an easy one, isn’t it! And one we make a lot. So glad you liked it as much as we do!
Your recipes are great , simple and yummy. They really bring in our intrest into cooking. Love them.
Hope you find something to make today! ENJOY!
Absolutely Amazing!!!! Using the rice cooker makes this so simple!!
Hi, I tried this recipe last night and the flavor was really good but the rice was way too mushy. Usually, when I cook rice I use 3 cups liquid for 2 cups white rice. Next time I will include the volume of the diced tomatoes and broth together to equal 3 1/2 cups total and see if it makes a dryer rice. Thanks for the recipe. Overall, it tasted great in our burritos.
Perhaps you share what kind of boullion you speak of, in the recipe? Chicken or beef
You can use whatever you have on hand. I use chicken most of the time but beef has worked great too.
Can’t wait to try this!
How much chicken stock would you recommend to replace the chicken bouillon?
Just replace the water with chicken stock!
Great recipe. I used diced tomatoes with jalapenos.
Great addition! Thank you for sharing it with the rest of us.