Mexican Rice - Rice cooker method

Simple, quick and easy accompaniment to any Mexican dinner.

Category: Side Dish

Cuisine: Mexican

☆☆☆☆☆

5 reviews 
Ready in 30 minutes
by Cyrano

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


Directions

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

Reviews

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lisazazzarino
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So easy and really good! I used Taco Seasoning in the packet as suggested.

Kschuft
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Easy and awesome! I have never used my rice cooker in such a manner, and it really makes it versatile. Thank you for the inspiration!

Wvptscrapper
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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

this looks real good cant wait to make it.

CCheryl

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