Happy Cinco de Mayo - Here's an easy recipe for Mexican Rice (aka Spanish Rice). It's cooked right in a rice cooker, which happens to be my new favorite kitchen toy. It's a rice cooker, a grain cooker, a steamer, and a slow cooker - can't believe I waited so long to get one. But hey, don't worry if you don't have a slow cooker - I'll share my easy stove top directions too.
Mexican Rice (aka Spanish Rice)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup finely chopped scallion whites (reserve green tops for garnish)
- 1 cup long-grain white rice, rinsed and drained
- 3/4 cup diced tomatoes
- 1/2 teaspoon fine salt
- pinch of oregano
- 1 1/2 cups chicken broth
- 2 teaspoons tomato paste
- reserved green scallion tops
- 2 tablespoons finely chopped parsley
- Turn your rice cooker on the quick cook or regular cycle.
- Saute the garlic and scallions in the oil when the bottom of the bowl gets hot; cook for about 3 minutes or until very fragrant.
- Stir in all of the remaining ingredients except the reserved green scallion tops and chopped parsley.
- Close the rice cooker lid and reset the regular cycle.
- Let stand for 10 minutes after the cycle finishes.
- Stir in reserved scallion tops and chopped parsley; serve right away or keep warm until needed.
Alternate stove top directions:
In a 4-quart heavy-bottomed sauce pan, saute garlic and scallions in oil until fragrant. Add all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Bring to a boil; reduce heat to low, cover and simmer for 18-20 minutes until all the liquid is absorbed. Stir in reserved scallion tops and chopped parsley.
adapted from 300 Best Rice Cooker Recipes