Description
Cooking up a batch of Mexican rice in a rice cooker is both easy and rewarding. This vibrant dish bursts with flavor, making it the perfect companion to tacos or burritos, or as a delightful stand-alone meal. Imagine fluffy grains infused with spices and the rich essence of chicken broth, complemented by fresh cilantro and zesty lime. It’s not just food; it’s an experience that brings warmth to your table and joy to your family gatherings.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
Instructions
- Rinse rice under cold water until clear; chop onion and mince garlic.
- Sauté onion and garlic in the rice cooker on sauté mode for about 3-4 minutes until translucent.
- Add rinsed rice, cumin, and chili powder; stir for 1 minute to coat the rice.
- Pour in chicken broth and diced tomatoes (with juices), mixing well.
- Close the lid and cook according to your rice cooker’s instructions (about 20-25 minutes).
- Once cooked, fluff the rice with a fork, adding lime juice and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg