Wednesday, September 21, 2011

Rice with Some Spanish Spice

The first time I made this rice was for my son's Mexican food-themed 2nd birthday party. I happened to be sick at the time and I wasn't able to taste it as I cooked so I just had to wing it. I heard from many people at the party, including my husband who is one of the pickiest people I know, that it was some of the best Spanish rice they've ever had. Needless to say, that made one sick girl very happy.

I made it for the second time last night and was able to taste it in all it's glory. I'm usually not a fan of rices like this but I really enjoyed it. It's not overly spiced and it's not too dry like most other Spanish rice dishes I've had. It's a great accompaniment to my fajitas, enchiladas or chicken tacos.

This one's for you, Shara.

Spanish Rice in a Rice Cooker

4 cups rice

3 1/2 cups chicken stock
1/2 cup tomato sauce
1 15oz can diced tomatoes, undrained

1 TB butter

2 TB oil
1/2 cup green pepper
1/2 cup onion, chopped
3 cloves garlic, minced

1 tsp cumin

1 1/2 tsp chili powder
1 tsp paprika
1 TB salt
1/2 - 1 tsp pepper to taste

1. Set rice cooker to the white rice setting. 
2. Add butter, oil, pepper, onion and garlic and cook a few minutes until soft. 
3. Add spices and rice. Mix well until all the rice is coated.
4. Add stock, tomato sauce, diced tomatoes. Stir.
5. Cover and finish cooking for the remainder of the white rice setting.

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