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Spicy Mexican rice in a rice cooker

Yields2 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 2 rice measuring cups long grain rice
 1 clove of garlic (crushed)
 1 red onion (thinly sliced)
 1 jalapeno chilli (chopped finely, seeds left in – depends on how spicy you like it!). You can substitute fresh with ’from a jar’ if you wish
 400 ml (1 tin ) tomatoes (we strain and push this through a sieve to just get the liquid, but you could use 200ml passata instead)
 1 cube vegetable stock
 100 ml hot water
 1 pinch black pepper

Put one irce measuring cup of rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain.


Put a teaspoon of olive oil in a pan and fry the garlic, onion and jalapeno, once slightly browned add the rice and fry until it’s dried out and turning slightly golden.


Add the rice, garlic, onion and jalapeno to the rice cooker bowl and then pour the tomato juice on top. Stir well, add a shake of pepper and the stock cube and water. If necessary, top up with water to between the 1 and 2 cup line for white rice.


Close the lid and press ‘START’ (normal white rice / long grain setting)


When the cooking cycle is complete, lift the lid, it will look like the below photo and is a bit wet. Stir the rice to release the steam and moisture and leave on keep warm for at least 30 minutes – this will dry the rice out a little.

Nutrition Facts

Servings 0