Rice-Cooker Spanish Rice
Posted January 29, 2007 – 12:20 pm in: Mediterranean, One Pot Meals, Side Dish, Tools and Equipment
Use your rice cooker to prepare more than just plain rice.
Ingredients:
- 1 1/2 tablespoon olive oil
- jalapeños, seeded and diced fine
- 1 small red onion, chopped
- 1 green pepper, cored, seeded and diced
- 2 cloves garlic
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh thyme
- 1 small yellow summer squash, diced
- 1 red pepper, cored, seeded and diced
- 1 1/2 cups Arborio rice (short grain)
- 1 3/4 cups chicken broth
- 1/4 teaspoon saffron dissolved in 1 tablespoon milk
- 1/2 cup frozen peas
- Salt and pepper to taste
- 12 ounces canned plum tomatoes, juiced strained and chopped
Directions:
- Sauté onion and jalapeños in olive oil until softened, about 10 minutes on COOK mode of Rice Cooker.
- Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with lid on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
- Place lid on unit and cook until cycle is complete. Stir in peas, salt and pepper and leave on KEEP-WARM mode until peas are warmed through.