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Spicy Mexican rice in a rice cooker

Yields2 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 2 rice measuring cups long grain rice
 1 clove of garlic (crushed)
 1 red onion (thinly sliced)
 1 jalapeno chilli (chopped finely, seeds left in – depends on how spicy you like it!). You can substitute fresh with ’from a jar’ if you wish
 400 ml (1 tin ) tomatoes (we strain and push this through a sieve to just get the liquid, but you could use 200ml passata instead)
 1 cube vegetable stock
 100 ml hot water
 1 pinch black pepper
1

Put one irce measuring 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

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 / long grain 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.

Nutrition Facts

Servings 0