Update my dinner status, I'm making this tonight.
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3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 05
US/Metric: [convert to metric]
Ingredients
- 1 teaspoon Olive oil
- 2 tablespoon Onion - red, chopped
- 1 clove Garlic - chopped
- 3/4 teaspoon Oregano
- 1/4 teaspoon Coriander powder
- 1/4 teaspoon Cumin powder
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Turmeric powder
- 1 cup Rice - uncooked
- 1 cup Water - or per cooker recomendation
- 16 ounce Tomatoes - 1 diced can, drained
- 1/2 cup Frozen petite peas - thawed and brought to room tempature
- 1/2 cup Corn kernels - 1 small can, drained
- 2 each Green onion - chopped
Preparation
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 diced tomatoes on top of rice but do not stir. Cover and turn on.
When cooking process is finished, fluff with rice paddle and stir in vegetables.
Alternately 1/2 tablespoon of Mexican Seasoning may be substituted for all of the spices if you do not have them on hand.
Serve with Enchiladas con Pollo - right oput of the can, Big Oven 161242
