Spicy Mexican rice in Kumo Rice Cooker

INGREDIENTS

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

HOW TO MAKE

Put 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.

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Spicy Mexican rice in Kumo Rice Cooker