Rice Cooker Recipes – Spanish Rice


Ok, today I want to get right to it! This page will focus on the recipe – and the recipe in question is Spanish Rice – and its one of my favorites.

Rice with seafood and vegetables
Rice with seafood and vegetables


How To Cook Spanish Rice in A 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. Almost ready for the slow cooker.

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!

Leave a Reply

Your email address will not be published. Required fields are marked *