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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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| Preptime |
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15 minutes
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Ingredients |
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1 cup rice
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2 1/4 cups low-sodium chicken broth
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1/2 can (6 oz can) of tomato paste
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2 tbsp butter
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1/2 cup onion, diced
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1 garlic clove, minced
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1/2 can (4 oz can) diced green chiles
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1 dash red pepper flakes
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1 tbsp olive oil
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1/2 tsp cumin
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cilantro or parsley for color
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optional 1 cup frozen corn
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Instructions |
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In a skillet over medium heat saute/fry rice in extra virgin olive oil till lightly browned. Add in onion, garlic and cumin. Cook 1 minute.
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Pour into rice cooker along with remaining ingredients. Cook according to the manufacturer's instructions.
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When cooking time is finished, let it sit for 3 minutes or so to thicken. Stir before serving.
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Originally Submitted
1/17/2011
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0 Out of 5 from
0 reviews
You can add this Rice Cooker Mexican Rice recipe to your own private DesktopCookbook.
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