Today, I want to introduce you to one of my favorite rice dishes; Spanish rice, where vibrant flavors meet effortless cooking!
If you’ve ever marvelled at the way Spanish rice transforms from humble grains into a colorful, savory side dish that elevates any meal, you’re in for a treat.
And guess what?
You don’t need to be a culinary maestro or spend hours slaving over the stove to achieve this magic.
Enter the unsung hero of the kitchen—the rice cooker.
This humble appliance, often relegated to the role of making plain steamed rice, is about to show you its true potential.
With its consistent heat and perfectly timed cooking cycles, your rice cooker can turn out Spanish rice that’s rich in flavor, just like the kind you’d find in a bustling tapas bar in Madrid.
Imagine fluffy grains infused with the essence of tomatoes, aromatic spices, and a hint of smoky paprika—all with minimal effort on your part.
In this article, I’ll guide you step-by-step through the process of transforming simple ingredients into a delectable Spanish rice dish that’s bound to impress. Whether you’re gearing up for a fiesta, planning a cozy family dinner, or simply craving a taste of Spain, your rice cooker is about to become your new best friend. So, grab your ingredients, dust off that rice cooker, and get ready to bring a taste of Spanish sunshine right to your table.
How To Cook Spanish Rice in A Rice Cooker
Alright, here’s a flavor of the process and, remember, cooking Spanish rice in a rice cooker is as simple as it is satisfying.
First, I start by sautéing onions, garlic, and a bell pepper in a bit of oil right in the rice cooker if it has a sauté function, or in a separate pan if not. This step really wakes up the flavors and gets the aroma going.
Then, I stir in the rice, allowing it to toast slightly and absorb those delicious aromatics. Next, I add diced tomatoes, a splash of chicken or vegetable broth, and a blend of spices like paprika, cumin, and a pinch of saffron for that authentic Spanish flair.
After everything is mixed together and the rice is well-coated, I let the rice cooker work its magic. It’s just a matter of setting it to the “cook” function and waiting.
The rice cooker does all the hard work, simmering everything to perfection. In about 20-25 minutes, I’m greeted with fluffy, flavorful Spanish rice that’s ready to serve. It’s an effortless way to make a dish that’s full of character and sure to impress.
Ready to get started? Let’s go over the ingredients and method to make this delicious Spanish rice in your rice cooker.
Ingredients
1. Pre-cut ingredients for Spanish Rice Recipe
2 cups rice (I like long-grain Jasmine rice in general but use whatever you like)
1 can pink beans . Use about half of the liquid in the can for flavor.
1 medium-small red or white onion (I personally prefer white but my wife likes red so hey, gotta compromise!)
1/2 large green pepper
3 small roma tomatoes, ripe
4 cloves garlic
large chunk of cilantro .
1 large split chicken breast
These are the ingredients I use for my Spanish Rice dish.
2. Mise en place. Chopped ingredients for Spanish Rice Recipe.
Instructions
You can chop however you like. I actually went to culinary school and could do things prettier, but that usually requires throwing out scraps of unused veggies, and who wants to waste food?!
Also added into this pick are the spices: salt, fresh ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, 1/4 teaspoon cumin.
These are the ingredients for the Spanish rice recipe after I chopped everything.
3. Browning the chicken before adding it to the rice cooker along with the rice and other ingredients
Heat the skillet on high and add 1/2 tablespoon of olive oil and 1 tablespoon of achiote if you have it (available in Latino and Asian stores). If you don’t just use 1.5 tablespoons of olive oil.
Lower to medium-low and put in the onions first and then after a few seconds the garlic (this keeps the garlic from burning). Stir around, top skillet, turn flame to low, wash a dish or two, turn flame to high and add green pepper. Mix up a bit.
Add the chicken cubes and stir or flip until just the outside is cooked on all sides. Flame should still be on high unless your garlic starts to burn.
Move the chicken, onions, garlic, and pepper to the rice cooker and dump in all other ingredients.
Add 1.5 to 2 cups of water, depending on how much liquid from the bean can and oil you used. Total liquids should be 2 cups plus a tablespoon or two extra. Always better to guess low because you can always add more towards the end. Stir it up for a few seconds and put the lid on the rice cooker.
Obviously turn on the rice cooker and do something for 20 minutes. I usually wash the dishes and set the table so all is ready to just enjoy!
4. Finished Spanish Rice Dish after Taking it out of the Rice Cooker
This one came out with a little less color for some reason but it usually has a bit more. Again I’ll be updating soon but just wanted to get the page up and running to give myself motivation! This is still a good recipe…Enjoy!
Hopefully, you enjoyed this post and, if you would like to find out more great ways to use your rice cooker, I have posts covering how to cook pasta, fish, or even lentils. Who knew that a rice cooker could be so versatile ?!
