This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too. Substitutions for spices and vegetables are fine -- add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

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Nutrition Facts

280.1 calories; 6.7 g protein; 47.6 g carbohydrates; 8.4 mg cholesterol; 693 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2018
Easy and delicious. I put all the ingredients into my rice cooker before leaving for work and came home to the wonderful aroma. Will definitely make this again. Read More

Most helpful critical review

Rating: 3 stars
03/28/2018
The recipe is too much for my older rice cooker so I made it on the stove in a large sauce pan. it was very difficult to keep the rice from sticking-- if I made it again I would cut the chili powder and cumin in half. Just OK. Read More
(1)
13 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/20/2018
Easy and delicious. I put all the ingredients into my rice cooker before leaving for work and came home to the wonderful aroma. Will definitely make this again. Read More
Rating: 3 stars
03/28/2018
The recipe is too much for my older rice cooker so I made it on the stove in a large sauce pan. it was very difficult to keep the rice from sticking-- if I made it again I would cut the chili powder and cumin in half. Just OK. Read More
(1)
Rating: 3 stars
06/12/2019
This WILL NOT work in an 8 cup rice cooker. We transferred it to the stove but it couldn't be salvaged. I give it 3 stars because it has potential. We are going to cut the recipe in half and try it again. Read More
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Rating: 3 stars
04/20/2020
I used brown rice instead of white, took forever to get soft. I used too much tomato sauce, could have used about 2 cups of plain water Read More
Rating: 1 stars
05/11/2020
Followed exact ant rice was still raw! Read More
Rating: 1 stars
06/19/2020
I am cooking this for 2 hours rice is still not cooked... i cooked it in the rice cooker for 90 min rice is hard as uncooked... Transferred it into the stove... still cooking it. Read More
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Rating: 5 stars
03/20/2018
Easy and delicious. I put all the ingredients into my rice cooker before leaving for work and came home to the wonderful aroma. Will definitely make this again. Read More
Rating: 5 stars
02/22/2018
This was excellent! The recipe submitter notes this can be done in a skillet on a stove and this is what I did since I do not have a rice cooker. I somehow let myself run out of rice so I used a box of the rice/vermicelli mix and just kept the season packet aside for another use. I left out the optional corn and bacon. This was super simple but tasted like I had fussed over it for hours. Definite keeper! Read More