Totally not traditional Spanish Rice but an easy side to accompany any taco feast you’re planning to have. Like, oh I don’t know, Salmon Tacos perhaps? Or serve it with burritos, steaks, or really any time you want a simple savory side dish everyone will enjoy.

I guess what I love the most about this recipe is that you can drop it all in the rice cooker and walk away, no babysitting, no watching, no worrying, just do whatever else you’re going to do and when it’s done, it’s done. It’s so much easier than a boxed mix and because it totally unprocessed you’ll feel good about serving it too.

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Quick and Easy Spanish Rice in the Rice Cooker
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Servings
servings
Ingredients
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. mix the water and rice in the pan of your rice cooker
  2. use your kitchen shears to chop the diced tomatoes directly in the can, you just want to cut them a little smaller, you can always get petite chopped tomatoes but they don't sell those in bulk at the warehouse stores
  3. add them and their juices to the rice
  4. stir in the rest of the ingredients
  5. close the rice cooker
  6. set it to cook rice, if you have that setting, mine has two: rice or soup
  7. let the rice cooker do it's magic and serve hot when it's done
Recipe Notes

the original recipe called for Rotel but I don't often keep that in my cupboard so I subbed in a can of diced tomatoes, we liked it so much I never changed it it also called for chicken broth or water but I just used water and added a 1/2 teaspoon of salt instead, you might want more salt yourself, you can adjust as necessary basmati is our preferred rice but white long grain rice is just fine every rice cooker is different but in ours this cooks in about 20 minutes, make it the first time when you're not pressed for time to account for extra cook time