Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations - BigOven 201211
Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations

Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations

Ready in 30 minutes
5 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations"

Share it:

A quick & easy version of the well-known side dish. If you have one of those rice cookers with a 'mixed' setting, I reccommend using it for best quality.

"I did as DrgnHrt suggested and used Rotel (undrained) and reduced the chicken stock. I also added 1 tsp cumin. We loved the rice and the ease of prep, but will probably reduce/eliminate the cumin next time. May also eliminate the butter - not sure it's worth the fact/cals for the added flavor/texture once you have all of the flavor from the Rotel, etc."

- sbjonas

Ingredients

Are you making this? 
1 cup rice; (I used long grain rice)
2 1/4 cup low sodium chicken broth
3 ounce tomato paste
2 tablespoon butter
1/2 cup onions; diced small
1 garlic clove; minced
2 ounce canned diced green chiles
1 dash pepper
1 dash red pepper flakes
cilantro or parsley, for color

Original recipe makes 6 Servings

Servings  

Preparation

Combine all ingredients in rice cooker.

Cook according to manufacturer instructions.

When cooking time finished let it sit uncovered for 3 minutes or so to thicken.

Stir before serving.

Variations:

-"Jamaican" replace some of the water for coconut milk, add allspice, garlic, thyme, salt, soaked red kidney beans (then add more liquid) or use canned (add at the end if you like em firm, before if you like em soft).

-"Chinese" soy sauce, chick broth instead of some water, smashed ginger, green onions, a cube fermented tofu ("fuyu" - in a jar)

- another chinese dish is to prep the rice w/ water and top with dried shitake (add a bit extra water), chinese sausage (lopcheung) or chinese bacon (lo yuk) and set cook

-"Mexicali" onion, garlic, broth instead of some water, cilantro - lots, spinach - lots, poblano pepper

-"Spanish", tomato juice or broth w/ tomato paste (instead of some water), saffron, garlic, onion, bell pepper

Notes

Haven't tried it- but could be made on the stovetop in a covered pot.

Credits

Added on Award Medal

With enchiladas! photo by Firebyrd Firebyrd

Calories Per Serving: 184 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

I did as DrgnHrt suggested and used Rotel (undrained) and reduced the chicken stock. I also added 1 tsp cumin. We loved the rice and the ease of prep, but will probably reduce/eliminate the cumin next time. May also eliminate the butter - not sure it's worth the fact/cals for the added flavor/texture once you have all of the flavor from the Rotel, etc.
sbjonas 8 months ago
Great tasting and really simple to make. My staple recipe for Mexican Rice, hands down! My daughter is known to sneak into the kitchen and steal a spoonful or two after dinner if there is any left :)
JRowler 1 year ago
Really easy to make and really tasty! I added a can of tomatoes to the recipe.
rmanderville 2 years ago
I used a can of Rotel for the tomatoes/peppers, leaving out about 1/2 cup of broth. Also didn't have any broth so I used water and added a bouillon cube and it worked beautifully. I also added about 1 tsp of cumin just because I like the added flavor in Mexican dishes. Very easy dish that I will definitely be preparing again!
DrgnHrt 2 years ago
SO deliciouso! The best & easiest recipe around!
MinnaPepina 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free