The jalapeno chillies give a lovely smokey but subtle spicy flavour and cooking it in your rice cooker makes it even easier!
A great side dish which is vegetarian and vegan – best of all your leftovers can be used the next day to make ‘Mexican fried rice’, just fry in the same way you would normal cold rice and it’s a delicious twist to a lunchtime staple.
AuthorHungry PandaCategoryVegCuisineMexicanDifficultyIntermediatePut two cups of rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain.
Put 1 tsp of olive oil in a pan and gently fry the garlic, onion and jalapeno.
Once slightly browned add the rice and fry until it’s dried out and turning slightly golden.
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 2 and 3 cup level line for WHITE RICE.
Close the lid and press START (use normal WHITE, REGULAR or LONG GRAIN rice function).
When the cooking cycle is complete, lift the lid, it will look slightly 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 and intensify the flavour.
Ingredients
Serve alongside vinegary pickles or a cabbage salad to balance the savoury
flavours. Don’t skip the meat browning as it adds flavour. Do use whole garlic bulb for traditional flavour and don’t forget to toast the rice for a roasted taste.