Easy Mexican Rice made in a rice cooker. Ready in 25 minutes. Serves 6.
- Carbohydrate 166.4951125 g
- Cholesterol 30.503125 mg
- Fat 12.64078125 g
- Fiber 6.71499994516373 g
- Protein 13.87509375 g
- Saturated Fat 7.530015 g
- Serving Size 1 1 recipe (815g)
- Sodium 2215.22 mg
- Sugar 159.780112554836 g
- Trans Fat 0.91598625 g
- Calories 850 calories
Step-by-step
- combine all ingredients in rice cooker.
- cook according to manufacturer instructions.
- when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
- stir before serving.
Rinsing long grain rice removes surface starches that otherwise adhere to the walls of the pot and cause scorching along the bottom heating element. Standard electric units use a thermal sensor that shuts off automatically once the internal temperature exceeds boiling point, relying entirely on the initial liquid proportion to hydrate the grain.
- Measure vegetable broth accurately to maintain the two-and-a-quarter cups ratio against one cup of dry grain, preventing hard centers or a porridge-like consistency.
- Allow the cooked contents to rest uncovered for three minutes before serving, which lets excess steam dissipate and firms up individual grains.
- Dice onions to a uniform quarter-inch size so they soften evenly during the steam cycle without retaining a raw crunch.
- Substitute ghee or neutral oil for the tablespoon of butter if you require a completely dairy-free side dish.
Combining all components simultaneously bypasses the traditional stovetop browning phase, relying entirely on the appliance's heating cycle to meld the tomato paste and aromatics. Letting the finished grains sit undisturbed is essential for achieving proper texture separation.
