This Rice Cooker Mexican White Rice is fluffy, light and absolutely delicious! Once you make this, you will never go back to stovetop rice. Requires just 5 minutes of prep time-it's a wonderful side dish to chicken, enchiladas and tacos.
This Mexican white rice is also known as "Arroz Blanco" and is typical of Central Mexico. Several years ago, I decided to make my Mexican White Rice Recipe in the rice cooker because all my stovetop burners were used while I was making Chicken and Chorizo Enchiladas. It turns out it was one of the best hacks because the rice turned out amazing and I did not even have to fry it, it was an effortless recipe!
rice cooker mexican white rice VIDEO TUTORIAL
Watch the step-by-step video to see how easy it is to make delicious light and fluffy Mexican white rice "Arroz Blanco" in the rice cooker.
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Why I love this recipe
- First Reason: it takes only a few minutes to prep
- Second Reason: the rice is light and fluffy thanks to using Basmati rice, which makes it easier to digest and lower glycemic, plus it tastes delicious!
- Third Reason: the rice reheats very well either on the stove or in the microwave and it can also be frozen.
Ingredients
I use ingredients that most people have on hand, this recipe is easy and fool proof!
- basmati rice -creates a light and fluffy rice, is easier to digest and lower glycemic
- garlic clove -adds flavor
- minced onion -adds flavor and hides into the rice
- diced carrots -adds sweetness and fiber
- frozen corn -adds sweetness and fiber
- frozen peas -adds protein and flavor
- chicken broth -add flavor, minerals and gut healing benefits when using homemade
- water -essential in hydrating the rice
- onion powder -gives depth of flavor
- garlic powder -gives depth of flavor
- unsalted butter -gives the rice body and that "fried flavor"
- sea salt broth -adds minerals and flavor
See recipe card for quantities.
Substitutions
- Vegetables - use finely chopped green zucchini instead of green peas. This goes wonderful in the rice when serving this with seared fish.
- Seasoning - use organic chicken bouillon instead of sea salt for a deeper flavor
- Rice-use Long Grain or Jasmine Rice if you do not have basmati
health benefits
Long grain rice is typically used in making Mexican Rice but I always found that to be hard on my digestion so I began using Basmati Rice. I have not only found it easier on the gut, but it is also lower glycemic and tastes amazing.
(Disclosure: This post contains affiliate links, and I may receive a small commission if you make a purchase after clicking on my links. This comes at no additional cost to you.)
Equipment
I use a stainless steel rice cooker. I have had mine for several years so it is no longer in stock, but here is a highly rated stainless steel rice cooker that is similar.
Storage
Store the leftover rice in a sealed air tight container in the fridge up to 3-4 days. I have also frozen this Rice Cooker Mexican White Rice in silicone molds and reheated in the microwave.
Top Tip
When seasoning the broth, it should be just "slightly" over salted. This gives the best flavor. I use sea salt in this recipe but you can also use chicken bouillon.
FAQ
Yes, absolutely. Long grain rice works well in this recipe.
Yes, you can add chicken bouillon instead of salt. I prefer to use sea salt to increase electrolytes and add minerals in the diet.
If you make this recipe, please rate and share your results in the comments below and be sure to tag me on my social media because I would love to see a picture of your fabulous creation! Find me on Instagram or Pinterest.
Related
Looking for other Mexican recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Rice Cooker Mexican White Rice:
Rice Cooker Mexican White Rice
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Skip the stovetop and make this fluffy, authentic Mexican White Rice (Arroz Blanco) right in the rice cooker-an easy 5-minute prep side dish that pairs perfectly with enchiladas, tacos, and chicken dinners!
Ingredients
- 1 cup basmati rice, rinsed
- 1 garlic clove
- ¼ cup minced onion
- ¼ cup diced carrots
- ¼ cup corn, I use frozen
- ¼ cup peas, I use frozen
- 1 cup chicken broth
- 1 cup filtered water
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 Tablespoons unsalted butter
- ½ teaspoon sea salt to taste ( more or less👉 depends how salty your chicken broth is)
Instructions
- Add all ingredients in order listed above to your rice cooker.
- Stir in spices and salt. Taste the broth. It should be just "slightly" salty. Basically, a pinch over salted. Cover and turn on rice cooker.
- Once fully cooked, unplug rice cooker so your rice does not dry out.
- Fluff rice and serve. You can store in the fridge in an airtight container up to 3-4 days.
Notes
- The video doesn't show peas because I was out at the time but I always add them in this recipe when I have them on hand.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Rice Cooker
- Cuisine: Mexican
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