Mexican Rice - Rice cooker method
Simple, quick and easy accompaniment to any Mexican dinner."This is a great recipe, thank you! It's so easy to make and I love that it's all made in the rice cooker. I made ahead of time and then just left it in the cooker on Keep Warm until I needed it. :)" - Domtrav
Yield: 4 Ready in 30 minutes
favorite of 97 people 53 people want to try
Verified by stevemur
|1 teaspoonolive oil|
|2 tablespoonOnion; - red, chopped|
|1 cloveGarlic; - chopped|
|1/4 teaspoonCoriander powder|
|1/4 teaspoonCumin powder|
|1/4 teaspoonKosher salt|
|1/4 teaspoonTurmeric; powder|
|1 cupRice; - uncooked|
|1 cupWater; - or per cooker recomendation|
|16 ounceTomatoes; - 1 diced can, drained|
|1/2 cupFrozen petite peas; - thawed and brought to room tempature|
|1/2 cupCorn kernels; - 1 small can, drained|
|2 eachGreen onion; - chopped|
Mexican Rice - Rice cooker method 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
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