Description
Mexican rice in a rice cooker is a vibrant and flavorful side dish that effortlessly enhances any meal.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp chili powder
- Optional: 1/2 cup diced bell peppers
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In your rice cooker set to ‘cook’, heat a splash of olive oil and sauté the chopped onion until translucent (about 3-4 minutes).
- Add minced garlic, cumin, and chili powder; sauté for an additional minute until fragrant.
- Stir in the rinsed rice, diced tomatoes, and vegetable broth until well combined.
- Close the lid and let the rice cooker work its magic for about 20-25 minutes or until all liquid is absorbed.
- Once cooked, fluff the rice with a fork and mix in fresh cilantro and lime juice before serving.
Notes
- Customize your dish by adding diced bell peppers or other vegetables for extra color and nutrition.
- For a spicier kick, include diced jalapeños or cayenne pepper during cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg