Rice Cooker Mexican Rice

Recipe from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Husband-Tested in Alice’s Kitchen
Makes 4 servings

This was a delicious way to serve rice in a more interesting way.  It would make a great dish to  prepare on meal prep day.  I think adding black beans and pimento stuffed green olives at the end would also be quite yummy.  Serve it along other dishes (as shown above) or make it to serve alongside tacos for for taco night.  

1 Tablespoon olive oil

1/3 cup finely chopped onion

1 teaspoon minced garlic

1 cup long grain rice (I used white basmati rice.)

1/2 cup peeled and chopped fresh tomato (I used 1/2 cup salsa.)

1 3/4 cup water

2 teaspoons chili powder

1/2 teaspoon Kosher salt

Set the rice cooker for the Quick Cook or Regular Cycle.  Place the oil in the rice bowl.  When hot, add the onion and garlic.  Cook until softened, about 2 minutes.  Add the rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes.  Add the tomatoes (or salsa) and sauté a bit longer.  Add the water, chili powder and salt.  Stir just to combine.  Cancel the cooker.  Remove the bowl from the rice cooker and set aside for 15 minutes.  (This is to allow it to cool enough so that the Too Hot message will not happen.) Place the rice cooker bowl back in place, close the lid and hit the Regular Cycle.  When the machine switches to the Keep Warm Cycle, let the rice steam for 10 minutes.  Fluff the rice with the rice paddle or a wooden spoon.  This will hold on Keep warm for 1-2 hours.  Serve hot.