Make Spanish-Style Rice in the Rice Cooker {vegan, gluten free, soy free}


I really love Spanish-style rice, but I confess that I'm not one to stand around watching rice simmer on the stove top. My rice cooker has been a life-saver in my kitchen, and I knew there had to be a way to make Spanish-style rice inside the cooker. As an added bonus, browning the rice in butter {or an equivalent} is skipped, eliminating a great deal of fat {and oils} from the recipe.

You'll Need:
2 Cups Rice
1 1/4 Cups Broth {chicken, or veggie for vegan rice}
1 Cup Tomato Sauce
1 14 oz. Can Tomatoes {with juice}
1/2 Cup Diced Green Chiles {make your own or use a 4 oz. can}
1/4 Cup Salsa {your favorite kind, mild, spicy... you choose!}
1/4 Cup Onion {diced}
1 tsp. Cumin
2 tsp. Chili Powder
Cilantro {chopped; optional}

To Make:
Place uncooked rice in your rice cooker, and pour in broth.
To your blender or food processor, add tomato sauce, tomatoes, green chiles, salsa, onion, cumin, and chili powder. Run your processor for several minutes to create a homogeneous mixture.
Add tomato mixture to your rice cooker, then stir to combine.
Run your cooker as usual, to cook the rice.
When the cooker is done, stir the rice, as a bit of the tomato mixture may have settled on the top. Stir in chopped cilantro, if desired, and serve.


Shared on... Allergy Friendly Friday, Meatless Mondays

2 comments:

  1. This looks great! Something easy for my family! I like to have meals in my back pocket where all the ingredients are in the pantry at all times! This will fit the bill :)
    Cindy

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  2. Made this the other night and can honestly say that this will become a staple in my kitchen. I have a tiny rice cooker so this recipe filled it up to the very top. I was afraid that it was going to make a giant mess, but fortunately it didn't. I could have easily cut the recipe in half to make better use of the size of my cooker. However! The leftovers were far better even than it was fresh so maybe I won't bother. :) I used whole grain rice which worked well, medium salsa which I would sub for mild next time, and 3/4 of the chili powder which I might even cut to half since I'm a total chicken for spicy things. Leftover the spice wasn't noticeable. I served it with a little melted cheese on top, but it was great on nachos with taco meat and what not as well! It'd be really yummy inside a burrito. Overall a super simple recipe that was made with ingredients I always have in my kitchen. Will do over and over again!

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