Rice Cooker Spanish Rice

This is a fantastic, simple method for creating a delectable side dish when making Mexican food for dinner. It’s a big hit with my kids too. Changes to the vegetables and seasonings are acceptable; just add the flavours that your family enjoys the best. This can also be prepared on the cooktop in a frying with a lid. Rice should be tender, so bring all the components to a surface and whisk well. Then, cover the pot and cook for 25 minutes. This can make a great main dish if any of the optional components are added. Consider including finely chopped green chiles. With the Enchiladas II recipe, it tastes fantastic.

Rice Cooker Spanish Rice

Ingredients:

  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups uncooked white rice
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 cup canned corn, drained (Optional)
  • ½ cup crumbled cooked bacon (Optional)
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped black olives (Optional)
  • ⅓ cup salsa 2 teaspoons chili powder
  • 1 teaspoon cumin

Rice Cooker Spanish Rice

Rice Cooker Spanish Rice

Step 1: Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer’s instructions; cook until tender, 20 to 25 minutes.