Ingredients
Units
Scale
- 2 cups of long grain rice
- 1 cup of water
- 1 (8 ounce) can of tomato sauce
- 14 ounces of Mexican-style stewed tomatoes, with juice
- 1/4 cup of salsa (this can be blended if preferred)
- 3/4 teaspoon of cumin
- 2 teaspoons of chili powder
- 3/4 teaspoon of garlic salt
- 1 1/2 teaspoons of dried onion (it’s also possible to use fresh onions if you prefer)
- 3/4 teaspoon of salt (optional ingredient)
- 1/2 cup of water
- 1 small green pepper, diced (optional)
- 1(4 ounces) can of diced green chilies (optional)
Instructions
- Cooking spray should first be used to coat the rice cooker before the cooking process begins.
- Combine the rice, 1 cup of water, and all the remaining ingredients into the rice cooker. Stir the mixture properly afterward.
- Check the rice when the cooking cycle has almost gotten completed. If you deem it necessary, pour in an extra ½ cup of water. Typically, the amount of water you’ll need to cook the rice sufficiently will depend on the type of rice you’re using in your recipe.
- Cook the rice until the cooking liquid has been properly absorbed into the grains in the rice cooker. Using a fork, fluff the mixture.
- Serve the cooked rice warm, either as a side dish or as a filling for tacos or burritos. This rice can also be eaten as is, it’s delicious either way.
Notes
- Brown rice can be substituted for white rice in Spanish rice dishes. This would however necessitate the addition of one extra cup of water.
- In place of ordinary water, you can use vegetable or chicken stock, or you could use bouillon cubes and water. The end outcome will be different, even more delicious.
- The quantity of chili powder you need to use will typically be determined by your personal preference. Start with 2 teaspoons first, then adjust the amount as needed based on your own tastes.