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Rice Cooker Spanish Rice

3

35 min

Rice Cooker Spanish Rice

Rice Cooker Spanish Rice Photo 1

Category

Rice Recipes

Time

35 min

Serving

8 persons

Calories

280

Rating

3.00★ (18)

Cuisine

Spanish
Author: Victoria Buriak
This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too. Substitutions for spices and vegetables are fine -- add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.

Ingredients

  • tomatoes: 1 can (14.5 ounce can, diced)
  • uncooked white rice: 2 cups
  • tomato sauce: 1 cup
  • chicken broth: 1 cup
  • canned corn: 1 cup (drained, optional)
  • crumbled cooked bacon: 0.5 cup (optional)
  • onion: 0.5 cup (chopped)
  • red bell pepper: 0.5 cup (chopped)
  • black olives: 0.5 cup (chopped, optional)
  • salsa: 0.33333 cup
  • chili powder: 2 tsp
  • cumin: 1 tsp

Metric Conversion

Stages of cooking

Rice Cooker Spanish Rice Photo 21
  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.
    Rice Cooker Spanish Rice Photo 2

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