Easy Rice Cooker Spanish Rice

 


Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Category: Side Dish

⸻

Notes After Making

Four Serving Option:

  • 1 cup white rice
  • About ½ cup + 1 tablespoon tomato sauce (approximately 5.3 oz; round to ½ cup plus a splash)
  • 1⅓ cups water
  • Prepare the onion mixture with the same amounts listed above and use ⅔ of it in the recipe.

⸻

Ingredients

Main Ingredients

  • 1½ cups white rice
  • 1 (8-ounce) can tomato sauce
  • 2 cups water
  • 1 teaspoon chicken base
  • 2 teaspoons garlic salt or Lawry’s seasoned salt
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin

Optional Sautéed Onion Mixture

  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 minced garlic clove

⸻

Instructions

  1. If using the optional vegetables, sauté the onion, red bell pepper, and garlic until softened.
  2. Add the rice, tomato sauce, water, chicken base, garlic salt or seasoned salt, onion powder, cumin, and sautéed vegetables to the rice cooker.
  3. Stir well to combine.
  4. Close the lid and cook using the regular white rice setting.
  5. Once the rice cooker switches to warm, let the rice sit covered for 5–10 minutes.
  6. Fluff before serving.

⸻

Jessica’s Notes

Best served with:

  • Mexican-inspired meals
  • Refried beans

Wine pairing:

  • A dry Rosé or light-bodied Tempranillo, especially when served with Mexican-inspired dishes.

Prep Ahead:

  • Chop vegetables ahead of time and refrigerate until ready to cook.
  • Add all seasonings to the vegetables when you cook for fast dinner time meal prep.

Storage:

  • Refrigerate in an airtight container for up to 4 days.
  • Reheat with a splash of water to restore moisture.

Freezer-friendly:

  • Freeze cooled rice in an airtight container for up to 3 months.

Variations:

  • Add diced green chiles for extra flavor.
  • Stir in black beans for a heartier side.

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