Quick and Easy Spanish Rice in the Rice Cooker
Servings: 4 servings
Ingredients
- 1 1/2 cups long grain rice
- 1 1/2 cups water
- 1 14.5 ounce can of diced tomatoes
- 1 teaspoon garlic granules
- 1 teaspoon cumin
- 2 TBSP cilantro chopped
- 1 pinch hot pepper flakes use more or less depending on your preference
- 1/2 teaspoon salt more as needed
- 2 TBSP butter
Instructions
- mix the water and rice in the pan of your rice cooker
- 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
- add them and their juices to the rice
- stir in the rest of the ingredients
- close the rice cooker
- set it to cook rice, if you have that setting, mine has two: rice or soup
- let the rice cooker do it's magic and serve hot when it's done
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