Joshua trees and golden desert grasses beneath a pale sky.
Homemade Mexican rice in a white bowl beside a rice cooker on a blue kitchen counter
Dinner is dusted

Rice Cooker Mexican Rice with Mild Taco Dust

Serves
4
Prep
15 mins
Cook
40 mins
Tomato rice with Mild Taco Dust, onion and lime. Toast the grains, let the rice cooker finish, then fold in the vegetables.

Make it with Mild Taco Seasoning. This recipe uses a measured amount; the blend already contains sea salt.

Ingredients

  • 1 US cup (185 g) dry long-grain white rice, not instant or brown rice
  • 1 tablespoon (15 ml) neutral oil, divided
  • 1/4 cup (40 g) finely chopped white onion
  • 1 small garlic clove, minced
  • 1 small Roma tomato (about 80 g), seeded and finely diced
  • 1 tablespoon (16 g) tomato paste
  • 2 level teaspoons (10 ml by volume) Mild Taco Dust
  • 1 1/2 US cups (360 ml) unsalted vegetable or chicken broth; adjust for your rice cooker's long-grain instructions as noted below
  • 1 tablespoon chopped cilantro, optional
  • 1 lime, cut into halves or wedges, for serving

Directions

  1. Rinse. Use standard US measuring cups. Check your cooker's seasoned-rice instructions and capacity; adjust the broth if its long-grain guidance differs. Rinse the rice until mostly clear, then drain for 5 minutes.
  2. Toast. Heat 2 teaspoons oil in a skillet over medium heat. Stir in the rice for 2–3 minutes, until pale gold. Transfer to the rice cooker.
  3. Cook. Whisk the tomato paste and Mild Taco Dust into the broth. Pour over the rice, stir once and run the white-rice or manual-specified mixed-rice cycle, lid closed, until complete—usually 25–45 minutes.
  4. Soften the vegetables. Meanwhile, heat the remaining 1 teaspoon oil in the skillet. Cook the onion for 3–4 minutes. Add the garlic and diced tomato; cook for 2–3 minutes, until softened and excess juice has reduced.
  5. Rest and finish. Leave the rice covered on keep-warm for 10 minutes. Open carefully, fluff and check the grains are tender. Fold in the vegetables and optional cilantro. Taste before adding seasoning—the Dust contains salt. Serve with lime.

Yield: 4 side servings.

Desert Dust Mild Taco Seasoning 6 Pack

The Dust In This Recipe

Mild Taco Seasoning

$19.99

Make it with Mild Taco Seasoning. This recipe uses a measured amount; the blend already contains sea salt.
  • Mild HeatFull taco flavor without a big hit of heat.
  • Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
View full details

RECIPE TIPS & FAQS

How much liquid should I use, and which measuring cup?

Start with 1 1/2 US cups (360 ml) broth for 1 US cup rice, with 1 tablespoon tomato paste whisked in. Follow your cooker's long-grain instructions if they require a different amount. A supplied rice cup is often about 180 ml; a US cup is about 240 ml. Do not interchange them or use a fill line calibrated for a different rice quantity.

Can I use brown rice, instant rice or a pressure cooker?

This formula is for long-grain white rice in a cooker that permits seasoned rice. Brown rice, instant rice and pressure-cooker settings need different liquid and timing, so they are not direct swaps. You will also need a skillet and fine-mesh sieve. Use vegetable broth for a plant-based base, checking all ingredient labels for dietary requirements.

Why toast the rice and cook the tomatoes separately?

Brief skillet toasting adds flavor; stop at pale gold. Do not sauté inside the rice-cooker bowl unless the manual permits it. The measured tomato paste cooks with the rice, while the diced tomato and onion cook separately so their moisture does not alter the cooker's liquid level or heating cycle.

Why is my rice mushy or still firm?

Excess liquid, poorly drained rice or repeated stirring can make rice soft or sticky. Let it rest before fluffing. If it is tender but wet, leave the lid open for a few minutes. If the grains are firm and the pan is dry, add 2 tablespoons (30 ml) hot water and continue using the cooker's permitted method. Never force its switch to stay on. Note any liquid adjustment for the next batch.

How long does it take, and how much does it make?

Allow about 65 minutes, including 15 minutes prep and a 10-minute rest. The rice-cooker cycle usually takes 25–45 minutes; some models take longer. Cook the vegetables during that cycle. These are estimates. The recipe makes about 3 cups cooked rice, or four side servings.

What can I serve with this rice?

Serve it in taco bowls, alongside black beans, grilled vegetables or smoked chicken. Taste the rice before adding more seasoned toppings, and finish with lime.

How should I store and reheat leftover rice?

Cool quickly in shallow portions and refrigerate as soon as possible, ideally within 1 hour; do not cool it in the cooker. Keep at 40°F (4°C) or below and use within 24 hours, or freeze promptly for up to 1 month for best quality. Thaw in the refrigerator. Reheat only once with a splash of water, stirring until steaming hot throughout and at least 165°F (74°C). Reheating cannot undo unsafe storage.

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