How to Make Spanish Rice in a Rice Cooker (Easy Mexican-Style Rice)

Recipespalette Editorial Team logoByRecipespalette Editorial Team

To make Spanish rice in a rice cooker, toast 1 cup of long-grain rice in oil with onion and garlic, then cook it in the rice cooker with ½ cup tomato sauce, ¾ cup broth, cumin and salt on the white rice setting. It takes about 30 minutes and serves 4. The rice comes out fluffy and tomato-red without watching a pot.

Rice Cooker Spanish Rice at a Glance: RICE 1 cup, LIQUID 1¼ cups, SPICES Cumin + salt, TIME ~30 min

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon oil
  • ¼ cup finely diced onion
  • 2 cloves garlic, minced
  • ½ cup tomato sauce (plain, unseasoned)
  • ¾ cup chicken or vegetable broth
  • 1 teaspoon ground cumin
  • ½ teaspoon salt (less if your broth is salty)
  • ½ teaspoon chili powder (optional)
A bowl of Spanish rice made in a rice cooker
Fluffy Spanish rice with tomato, onion and cilantro.

Instructions

  1. Toast the rice. Heat the oil in a skillet over medium heat. Add the rice and onion and stir for 2 to 3 minutes until the grains turn lightly golden. This step gives the dish its nutty, “restaurant” flavor.
  2. Add the garlic and cook 30 seconds, until fragrant.
  3. Transfer to the rice cooker pot. Add the tomato sauce, broth, cumin, salt and chili powder. Stir well so the sauce does not settle on the bottom.
  4. Cook. Close the lid and select the white rice setting.
  5. Rest and fluff. When the cooker clicks to Keep Warm, leave it closed for 10 minutes, then fluff with a fork.

Tips for Better Spanish Rice

  • Keep the liquid at about 1¼ cups per cup of rice. Rice cookers lose very little water, so you need less liquid than the 1:2 ratio used on the stove.
  • Skip the rinse. For this dish, toasted rice that has not been rinsed stays more separate and absorbs the sauce.
  • Thick sauce can stick. Stay with plain tomato sauce, and do not use paste unless you thin it.
  • Add vegetables. A handful of frozen peas, corn or diced bell pepper can go in with the liquid.
  • Add protein. Stir in cooked chicken, shrimp or black beans at the end.

Substitutions and Variations

  • Use water plus a bouillon cube if you have no broth.
  • Use medium-grain rice for a softer, stickier texture.
  • Use salsa instead of tomato sauce for a spicier rice, ½ cup per cup of rice.
  • For a smoky flavor, add ½ teaspoon smoked paprika.

Storing and Reheating

Cool leftover rice quickly and refrigerate within an hour. It keeps 3 to 4 days. Reheat until steaming hot with a splash of water. See how long cooked rice lasts in the fridge for the safety rules. Learn more basics in how to use a rice cooker.

Frequently Asked Questions

Can you make Spanish rice in a rice cooker?

Yes. Toast the rice first, then add the tomato sauce, broth and spices and cook on the white rice setting.

How much liquid for Spanish rice in a rice cooker?

About 1¼ cups total per cup of rice, such as ½ cup tomato sauce and ¾ cup broth.

Why is my Spanish rice mushy?

Too much liquid or too much sauce. Use the measurements above and do not open the lid while it cooks.

Is Spanish rice the same as Mexican rice?

They are very close. Mexican rice usually uses tomato, onion and garlic, and Spanish rice in the US usually means this style.

Can I make it with brown rice?

Yes, but use about 2 cups of total liquid per cup of rice and the brown rice setting, which takes about 45 to 60 minutes.

Sources

Ratios follow common rice cooker manufacturer guidance of about 1 to 1¼ cups of liquid per cup of white rice. Adjust to your model’s lines. This recipe is based on standard techniques and ratios.

Last reviewed: November 2026