Easy Spanish Rice in the Rice Cooker
on Jun 08, 2017, Updated Jun 28, 2024
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This easy Spanish rice made in the rice cooker comes together with a few simple ingredients, including a can of tomatoes, a diced onion, and some flavor-filled spices, so all you have to do is dump everything in, set it, and forget it!
I don’t think I’ve ever said no to Mexican food. There are so many bright flavors and ways to serve it that I doubt I’ll ever get sick of it! Easy Spanish rice made in the rice cooker is just one of those easy Mexican side dish staples that you must try. All you do is throw all the ingredients into the rice maker, and voila! You have rich, flavorful rice with almost zero effort.
I prefer using a rice cooker over stovetop rice because I am cursed with crunchy rice every single time I cook it in a regular old pot. Seriously. It’s sad how difficult it is for me. A rice cooker simplifies everything since I don’t have to mess with it after throwing in all the ingredients! This rice is so delish and goes great in burritos and enchiladas, or as a side for any of your favorite Mexican or Tex-Mex meals like empanadas!
Table of Contents
Why You’ll Love This Recipe
- It’s the perfect side dish to so many main dishes
- It is “set and forget” because you’re using the rice cooker
- You make it from pantry staples so it’s easy to throw together anytime
Ingredients
- Rice – I prefer a medium or long grain white rice, such as jasmine or basmati. You can also use brown rice, see the recipe notes for instructions if doing so.
- Canned Diced Tomatoes
- Broth – this recipe calls for bouillon and water. Feel free to substitute equal parts of chicken broth or vegetable broth or stock.
- Onion
- Seasoning – salt, cumin, garlic power, and chili powder.
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- Brown rice for white rice. Yes! Just make sure to increase the liquid by one cup.
- Instant Pot for Rice Cooker. Just use the rice function!
How to Make Spanish Rice
Step #1. Place the rice, diced tomatoes, water, onion, bouillon, and spices in the rice cook and stir a little.
Step #2. Cook according to manufacturer’s instructions. When finished, fluff with a fork then serve.
Recipe FAQs
You sure can! I do and prefer it. Just make sure to increase the liquid by one cup, and you’ll be solid.
You can! Just follow the instructions for the rice cooker function on your Instant Pot.
The differences between Spanish Rice and Mexican Rice are very subtle. Spanish Rice is more firm and heartier while Mexican Rice tends to be softer in texture. The color also varies – Spanish rice tends to be more yellow in color because of the saffron, while Mexican Rice is more of a reddish color due to the cumin. This Mexican Rice isn’t the most authentic dish but is sure tastes delicious.
Expert Tips
- I have the Aroma Housewares 20 Cup Rice Cooker and love it (it makes 20 cups of cooked rice, perfect for a party or crowd!). I know that the Instant Pot has a rice cooker function that also works great.
- You can serve this as a side to tacos (like our favorite Best Chicken Tacos Ever, and it’s also great tucked inside Smothered Burritos.
- This easy Spanish rice recipe makes a fair amount. If you don’t use it all, it freezes really well. Once it’s cooled, place extras in a zipper-topped freezer bag, label, and freeze. It should keep in the freezer for up to 2 months.
How to Store Easy Spanish Rice
Store leftover rice in an air tight container in the fridge for up to 6 days. This recipe makes a good amount of Spanish rice — if you have more leftovers than you’ll eat in the 6 days, it freezes really well. Place remaining cooled rice in sealable bags and freeze for up to two months. To thaw it out, place the bag in a bowl of warm water before heating through to serve!
More Rice Recipes to Consider
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Rice Recipes
Easy Fried Rice
Rice Recipes
How to Cook White Rice in the Instant Pot
Rice Recipes
Instant Pot Cilantro Lime Rice
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Easy Spanish Rice Recipe
Ingredients
- 2 cups white rice
- 1 can diced tomatoes, with juice (14-ounce )
- 3 1/2 cups water
- 1 small onion, diced
- 3 bouillon cubes , or 3 teaspoons Better than Bouillon
- 1-3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin , or smoked cumin
- 1/2 teaspoon garlic powder
Instructions
- Place the rice in the bottom of the rice cooker and then add the diced tomatoes and water. Add the onion and spices and stir a little on the top to dissolve the spices in the water.
- Cook according to manufacturer’s instructions.
- When the rice is cooked, test for salt and add more if needed.
- Serve as a side dish or inside your favorite burritos and tacos.
Video
Notes
- I use brown rice often and increase my water by one cup. The Spanish rice in the pictures was made with brown rice and I bet you didn’t even notice. Your family won’t either.
- You can use chicken or vegetable stock or broth in place of the bouillon and water.
- The amount of chili powder you use is going to depend on how much you like. I’d try it with 2 tablespoons first and then you can go up or down from there depending on your preferences.
- You can use the rice cooker function on your Instant Pot if you don’t have a rice cooker.
trying this tomorrow night to go with fajitas! my boyfriend loves spanish rice and i have never made it, so hopefully this does the trick! seems like a lot of liquid… i know when i make sushi rice in the rice cooker, i just barely make the water cover the rice. let you know how it goes and if he likes it! thanks!
I have the rice curse as well and just got a rice cooker for Mother’s Day. I was wondering if the rice was made the day before how it would be the next day. We are going camping and I thought I could make the rice ahead of time, but not sure how it would taste the next day.
I think it would reheat very well! You might just need to add a bit of water while reheating so that it doesn’t stick to the bottom of the pan and so that it isn’t dry. The rice absorbs a lot of water while it sit and so just adding a bit while heating will fix that. Let me know how it goes!!!
So excited to try this tonight to have with the fajitas I’m making!!!
What a great recipe! I love my rice cooker! I’m so glad you made this w/ brown rice. I’m glad it tastes like Rice-a-Roni style too because that’s what my DH grew up w/ & still likes that taste. I prefer the healthier brown rice & not the chemically taste. 🙂
I totally agree about the chemically taste… this is way better and probably cheaper than the boxed stuff 🙂
I have the rice curse too, which is why I’ve always been reluctant to try this kind of dish! Thanks for this recipe – I will definitely be giving it a whirl! 🙂
Me too!! I bake bake and decorate elaborate cakes, but can’t cook a pot of rice to save my life!!
Looks de-lish! I finally gave my rice cooker away. I couldn’t make a good pot of rice in it if my life depended on it! I’m trying this on the stove 🙂
Best way to do rice in a rice cooker is not to measure the ingredients. Put in the amount of rice you want, add water, wash rice and drain, then add water until the depth of water above the rice is equal to the first joint of your index finger (About 1 inch). Mine turns out perfectly every time this way and I was told by two different Chinese grandmas to do it this way.
Love this idea and it looks delicious!
Thanks other Melissa!
I was just thinking about using my rice cooker today! Great recipe – thanks for sharing 🙂
This looks and sounds delicious, and easy too in the rice cooker!! I can’t wait to try it. I’ve got it pinned.
Thank for the pin Amy!
I’ve been experimenting w/ trying to make “flavored” rice in the rice cooker and it’s never been really good so THANK YOU! No more testing. I’m doing this! And thanks for the tip about brown rice. I’ve been trying to sneak it in and this sounds perfect!
I’m glad you’ll try it Emily. Let me know how it turns out for you. I was a little nervous about posting it because appliances are different, but most rice cookers were created equally right?
A half cup of green peas is a nice colorful addition. I’m going to try this recipe, but first fry the rice as per the traditional methodology. The brown rice requires the longer, possibly 45 minute setting. But best of all the rice cooker times itself and then holds it at the serving temperature until dinnertime.