38 Reviews

This is the greatest Mexican Rice! Takes just like the stuff you get at Mexican restaurants. Like others, I added chili powder and cumin. I also doubled the garlic, chilies, and spices. A hit with DH! My quest for the ultimate Mexican rice recipe is over. Thanks so much!

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prf2000 January 12, 2010

I just bought a rice cooker for this recipe. It turned out awesome!! I did make some tweaks to it. I doubled the recipe and used 1 can tomato paste, 1 small jar of salsa, onion, cumin, chili powder, garlic, and chicken stock. Once my rice cooker was on warm i added a bit more salsa and cheese...soooo good!!!

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andrea.wilkinson3853 January 21, 2014

this was great! the first recipe made in my new rice cooker. i had to alter the recipe per what i had on hand plus i was cooking for more people, so i changed servings to 10, increased rice to 2 cups, used 3 1/2 cups of water with chicken and tomato bouillon powders, 3 T butter, a small onion, the whole can of green chiles, and a can of rotel instead of tomato paste. i also added some chili powder and cumin. i thought this was a great first run at my new cooker. thanks for posting, i'll be making this again!

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KPD December 30, 2009

Really good! I didn't have any fresh garlic, so I used about 2 tsp of garlic powder & added a bout 1 tbls of chili powder. I bit too gummy (wet) for my DH, but I loved it & reminded me of my favorite restaurant rice when I lived in TX. Leftovers went well in burritos the next day!

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zannah17 February 14, 2011

So easy & quick! Adjusted amounts for larger recipe, and it turned out well.

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Eileen H. October 21, 2013

I followed the directions exactly and cooked it in the rice cooker...it turned out PERFECTLY!!! I have struggled with my rice cooker for months...but this recipe was easy and worked like a charm! The flavours were truly wonderful!

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ms.susan January 23, 2010

This was fantastic! I did add some cumin (1/4 tsp) and I think next time I will add a little Chile Powder as well. Thank you for putting this on here. It will be used again!

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~*Miss Diggy*~ July 15, 2007

This is a great recipe, with a few tweaks. I always double the recipe because it gets better the second day! Instead of tomato paste, I use a can of whole tomatoes and crush them in the blender. I add 4 potatoes medium diced. A tablespoon of Ancho Chili Powder and the juice and zest of 2 limes. It is amazing! My husband has been making his version of Mexican Rice for years that's a potato and rice combination. His is a hearty (even if it's carb overkill) main dish. Now I'm doing more of the cooking and the rice cooker has been a great time saver! The only other tweak I'd like to try is browning the rice with the garlic and onion before putting it into the rice cooker. If I try it, I'll edit my review! ?

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Paula S. April 04, 2016

I made this as directed the first time around and it was pretty good, but not as spicy or flavorful as I would have liked. Thank you for sharing!

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Jessica Sunshine Sharp November 18, 2015

This recipe is certainly easy. I made a double batch and therefore doubled the ingredients as well as adding chili powder and cumin per others' suggestions. I think I should have tripled the garlic and chiles as we felt it could have used a little more flavor. I also think it is best consumed the day you make it.

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Dr. Jenny September 28, 2015
Rice Cooker Mexican Rice