Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other 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.

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Name: Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Latin
Ingredients: 1 cup rice (I used long grain rice); 2 1/4 cup low sodium chicken broth; 3 ounce tomato paste; 2 tablespoon butter; 1/2 cup onions diced small; 1 garlic clove minced; 1 2-ounce can diced green chiles; 1 dash pepper; 1 dash red pepper flakes; cilantro or parsley, for color

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INGREDIENTS

1 cup rice ; (I used long grain rice)
2 1/4 cup low sodium chicken broth
3 ounce tomato paste
2 tablespoon butter
1/2 cup onions ; diced small
1 garlic clove ; minced
1 2-ounce can diced green chiles
1 dash pepper
1 dash red pepper flakes
cilantro or parsley, for color

INSTRUCTIONS

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.

Variations:

-"Jamaican" replace some of the water with 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

NOTES

Haven't tried it- but could be made on the stovetop in a covered pot.

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Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations

1 cup rice (I used long grain rice)
2 1/4 cup low sodium chicken broth
3 ounce tomato paste
2 tablespoon butter
1/2 cup onions diced small
1 garlic clove minced
1 2-ounce can diced green chiles
1 dash pepper
1 dash red pepper flakes
 cilantro or parsley, for color

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.

Variations:
-"Jamaican" replace some of the water with 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

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With enchiladas!
Firebyrd

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (123g)
Recipe Makes: 6 Servings

Calories: 184
Calories from Fat: 42 (23%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 10.8mg		3 %
Sodium 516.7mg		18 %
Potassium 292.4mg		8 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 28.1g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 184

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REVIEWS

sbjonas

I did as DrgnHrt suggested and used Rotel (undrained) and reduced the chicken stock. I also added 1 tsp cumin. We loved the rice and the ease of prep, but will probably reduce/eliminate the cumin next time. May also eliminate the butter - not sure it's worth the fact/cals for the added flavor/texture once you have all of the flavor from the Rotel, etc.

10y

JRowler

Great tasting and really simple to make. My staple recipe for Mexican Rice, hands down! My daughter is known to sneak into the kitchen and steal a spoonful or two after dinner if there is any left :)

11y

rmanderville

Really easy to make and really tasty! I added a can of tomatoes to the recipe.

12y

TastyLove

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!

12y

MinnaPepina

SO deliciouso! The best & easiest recipe around!

13y