Rice Cooker Spanish Rice

This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too. Substitutions for spices and vegetables are fine -- add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 280 Calories

Ingredients

• ½ cup chopped onion
• 1 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes
• ½ cup chopped red bell pepper
• 2 teaspoons chili powder
• 1 cup tomato sauce
• 2 cups uncooked white rice
• ⅓ cup salsa
• 1 teaspoon cumin
• 1 cup canned corn, drained (Optional)
• ½ cup crumbled cooked bacon (Optional)
• ½ cup chopped black olives (Optional)

Recipe Instructions

Step 1

Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.