Mexican rice in a rice cooker

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 1 cup (measured with the cup that comes with your Yum Asia rice cooker
 1 clove of garlic - crushed
 ½ red onion - sliced
 1 jalapeno chillis (chopped finely, seeds left in – depends on how spicy you like it!). You can substitute fresh with ones from a jar if you want to
 1 tin of tomatoes (we strain and push this through a sieve to just get the liquid, but you could use passata instead)
 1 cube of chicken, beef or veg stock
 100 ml hot water
 1 pinch black pepper

1

Put one cup of rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain.

2

Put a teaspoon of olive oil in a pan and fry the garlic, onion and jalapeno, once slightly browned add the rice and fry until it’s dried out and turning slightly golden.

3

3. Add the rice, garlic, onion and jalapeno to the rice cooker bowl and then pour the tomato juice on top. Stir well, add a shake of pepper and the stock cube and water. If necessary, top up with water to between the 1 and 2 cup line for white rice.

4

Close the lid and press ‘start’ (normal white rice setting)

5

When the cooking cycle is complete, lift the lid, it will look like the below photo and is a bit wet. Stir the rice to release the steam and moisture and leave on keep warm for at least 30 minutes – this will dry the rice out a little.

Ingredients

 1 cup (measured with the cup that comes with your Yum Asia rice cooker
 1 clove of garlic - crushed
 ½ red onion - sliced
 1 jalapeno chillis (chopped finely, seeds left in – depends on how spicy you like it!). You can substitute fresh with ones from a jar if you want to
 1 tin of tomatoes (we strain and push this through a sieve to just get the liquid, but you could use passata instead)
 1 cube of chicken, beef or veg stock
 100 ml hot water
 1 pinch black pepper

Directions

1

Put one cup of rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain.

2

Put a teaspoon of olive oil in a pan and fry the garlic, onion and jalapeno, once slightly browned add the rice and fry until it’s dried out and turning slightly golden.

3

3. Add the rice, garlic, onion and jalapeno to the rice cooker bowl and then pour the tomato juice on top. Stir well, add a shake of pepper and the stock cube and water. If necessary, top up with water to between the 1 and 2 cup line for white rice.

4

Close the lid and press ‘start’ (normal white rice setting)

5

When the cooking cycle is complete, lift the lid, it will look like the below photo and is a bit wet. Stir the rice to release the steam and moisture and leave on keep warm for at least 30 minutes – this will dry the rice out a little.

Mexican rice in a rice cooker