Rice cooker mexican rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 1½ | cup | Uncooked Rice |
| ½ | Onion; chopped | |
| 2 | Cloves Garlic | |
| ½ | teaspoon | Cumin |
| 1 | can | Stewed Tomatoes |
| 3¼ | cup | Water |
| 1 | tablespoon | Chicken Bouillon Granules |
Directions
In a skillet over medium heat saute rice in olive oil until lightly browned. Add onion, garlic and cumin. Cook 1 minute. Add tomatoes and cook until liquid is absorbed. Put rice mixture into rice cooker. Add water and chicken bouillon and turn unit on. Cook until unit turns off or rice is done.
Recipe by: Adapted from Garry Howard's "Garry's Mexican Rice" recipe Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 02, 1998
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