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Recipe by: Adapted from Garry Howard's "Garry's Mexican Rice" recipe ...

Easy to make rice like you get at the mexican restaurant. Cooks up in your rice cooker without any fuss, mess or stirring! Haven't tried it- but could be made on the stovetop in a covered pot.

A spicy, easy to prepare side dish to accompany any mexican dish. White rice is standard, but you can use any type of rice you like for this yummy recipe. You can even adapt this recipe for couscous by omitting the cooking in the rice cooker.

Add oil to cooker, Cover and turn on. Let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to cooker. Stir with wooden spoon to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for an additional 2 minutes. Add water and stir. Add drained

In a skillet over medium heat saute rice in olive oil until lightly browned. Add onion, garlic and cumin. Cook 1 minute. Add tomatoes and cook until liquid is absorbed. Put rice mixture into rice cooker. Add water and chicken bouillon and turn unit on. Cook until unit turns off or rice is done.

Slow Cooker Mexican Rice Casserole 1 lb. extra lean ground beef 1 medium onion, chopped 1 large green pepper, chopped 16 oz. can kidney beans, rinsed and drained 14 1/2 oz. can diced tomatoes, undrained 8 oz. can tomato sauce 1/4 c. water 1 pkg. taco seasoning 1 T. chili powder 1 c. instant rice,
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Mexican rice Cooker Recipe