Spanish rice, or Mexican rice, is a scrumptious tomato-based mostly rice pilaf with garlic, onion, and savory spices. This recipe is tremendous easy, simply add the components to your rice cooker and stir, then hit the beginning button – you may have a scrumptious aspect dish on the desk with minimal effort! serve with my floor beef turkey tacos or on the spot shredded beef tacos.
My husband grew up in Arizona and loved Spanish rice at church potlucks and household gatherings, so he typically craves it. With the comfort of a rice cooker, this dish might be made very quickly! Spanish rice flavors are daring, however not overpowering, and pair completely with most Mexican most important dishes. It is also comfortable sufficient for my entire household to take pleasure in, together with the youngsters!
components & notes
Rice: Use lengthy-grain rice reminiscent of jasmine rice.
Hen broth: This boosts the flavour and offers a savory, wealthy taste. you should use low sodium rooster broth or water should you want to hold this dish on the lighter aspect.
Diced Tomatoes – I just like the chunky tomato texture you get through the use of diced tomatoes with slightly tomato juice. if you don’t need the chunks, use tomato sauce.
aromatics– garlic and onion
butter: for a savory taste.
Seasoning: chili powder, cumin, oregano. add extra chili powder should you just like the spicy aspect.
staff
rice cooker– I take advantage of a tiger jbv-s collection. it is nice for our household of 4 and cooks up to 3 cups of rice for big events.
directions
1). wash the rice and drain it nicely in a colander.
2). Add the rice to the pot, together with the rooster broth, diced tomato with slightly of the juice from the can (don’t drain), garlic, onion, butter, and seasoning. stir the components collectively.
3). press the “prepare dinner” button and stroll away!
4). when the rice is completed cooking (about 50 minutes for me), fluff the rice with a fork.
serve it along with your favourite Mexican dish like tacos, grilled seafood, taquitos, enchiladas and extra!
professional suggestions
- for jasmine rice: 1 cup rice to 1 cup broth and 1 cup diced tomatoes and sauce
- for basmati rice: 1 cup rice to ¾ cup rooster broth and ¾ cup diced tomatoes with sauce
- after rinsing the rice, be certain to drain the water very nicely; shake it vigorously within the strainer to get as a lot water out as doable. an excessive amount of residual water could make the dish mushy.
- For a spicier contact, add extra chili powder.
- Give all of the components stir within the pot to guarantee even distribution of flavors.
- retailer leftovers in an hermetic container for up to 3 days within the fridge.
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