Recently, I added a rice cooker to my collection of useful kitchen appliances. I didn’t spend much, in fact, this little guy was under $20.00. Not sure if It would end up in the appliance graveyard or a much appreciated purchase, I was reluctant to leave us eating hotdogs and pasta for the week so, I bought the second cheapest model.
To my great surprise, I am in love with my rice cooker! Like a crock pot, this is a busy mom’s dream! Fill it and forget about it. Perfect rice in about 30 minutes.
Unfortunately, I have not found many rice cooker recipes that impress me. So, today, after spending too much time browsing the internet for a tasty Mexican Rice recipe to serve for a Fiesta night, I made my own.
Slice a lime and crack open a Corona, this recipe deserves a toast!
Note: Recipes Yields about 6 cups cooked.
1 Cup white uncooked rice
1 med onion diced
2 cloves garlic diced
1 Can (about 15 oz) of diced tomatoes (I used fired roasted)
1 small can of diced green chilies
1 Can of beans (about 15 oz) drained and rinsed (pinto or black beans are perfect)
1 Cup chicken broth (use vegetable broth for a vegetarian recipe)
1 Cup of corn (I used a leftover ear of grilled corn removed from cob, adds great flavor, but frozen would be fine)
2 tsp ground Cumin
1 tsp of Smoked Hot Paprika (if you do not have, substitute with cayenne)
1/2 tsp dried Oregano
In a frying pan, brown rice in EVOO to make it toasty. This is what adds the nutty flavor to traditional Mexican rice. Add onions and garlic, stirring often until onions are beginning to turn translucent.
Lightly spray inner part of rice cooker with cooking spray and add rice/onion mixture. Combine remaining ingredients, set cooker to cook.
When cooker turns to warm setting, give a stir and return cover. Let stand for another 10 minutes.
Serve with fresh cilantro and sour cream or shredded cheese if desired.