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

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

5 reviews, 5 star(s). 100% would make again

Ready in 30 minutes

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.


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
1 2-ounce can diced green chiles
1 dash pepper
1 dash red pepper flakes
cilantro or parsley, for color

Original recipe makes 6 Servings



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.


-"Jamaican" replace some of the water with 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


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

Verified by jdriemeyer
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With enchiladas!

Calories Per Serving: 186 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2y 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 3y ago

Really easy to make and really tasty! I added a can of tomatoes to the recipe.
rmanderville 4y 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 4y ago

SO deliciouso! The best & easiest recipe around!
MinnaPepina 4y ago

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