Rice Cooker Mexican Rice & Variations
A quick & easy version of the well-known side dish. If you have one of those rice cookers with a 'mixed' setting, I reccommend using it for best quality."I used a can of Rotel for the tomatoes/peppers, leaving out about 1/2 cup of broth. Also didn't have any broth so I used water and added a bouillon cube and it worked beautifully. I also added about 1 tsp of cumin just because I like the added flavor in Mexican dishes. Very easy dish that I will definitely be preparing again! " - DrgnHrt
Yield: 6 Servings Ready in 30 minutes
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Rice Cooker Mexican Rice & Variations Preparation
Combine all ingredients in rice cooker.
Cook according to manufacturer instructions.
When cooking time finished let it sit uncovered for 3 minutes or so to thicken.
Stir before serving.
-"Jamaican" replace some of the water for coconut milk, add allspice, garlic, thyme, salt, soaked red kidney beans (then add more liquid) or use canned (add at the end if you like em firm, before if you like em soft).
-"Chinese" soy sauce, chick broth instead of some water, smashed ginger, green onions, a cube fermented tofu ("fuyu" - in a jar)
- another chinese dish is to prep the rice w/ water and top with dried shitake (add a bit extra water), chinese sausage (lopcheung) or chinese bacon (lo yuk) and set cook
-"Mexicali" onion, garlic, broth instead of some water, cilantro - lots, spinach - lots, poblano pepper
-"Spanish", tomato juice or broth w/ tomato paste (instead of some water), saffron, garlic, onion, bell pepper
Haven't tried it- but could be made on the stovetop in a covered pot.
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