Easy Spanish Rice in the Rice Cooker



Easy Spanish Rice recipe made in the rice cooker with a few simple ingredients (including a can of tomatoes), just dump, mix, set it, and forget it!

Mexican food is in my favorites category. I love everything from tostadas and steak carnitas to simple bean burritos and salsa. Easy Spanish rice is the perfect side for all that Mexican food and this recipe is so easy because the rice cooker makes it for you. Just dump it all in and go. I like to make this rice when company is coming over, and I have enchiladas planned because it makes the main dish stretch and the leftovers are great inside bean burritos for lunch.

Why the rice cooker when you can make it on the stove-top? Well, unbeknownst to you, there is a rice-curse that has been placed on my head. I cannot, for the life of me, make non-crunchy rice outside of the rice cooker. Ever. If you don’t have a rice cooker, I’m sure this could be done on the stove-top in a similar way, just don’t ask me how. We all can’t be good at cooking everything, right?!

Tips and Tricks for Making Easy Spanish Rice in the Rice Cooker:

  • You can use just about any kind of rice that you like. A long grain rice general lends to a rice that has more individual pieces of rice and a short grain will lend to a stickier Spanish Rice. You can also use brown rice, just increase the liquid by one cup (or add the amount called for on the bag).
  • I have this rice cooker and love it (it makes 20 cups of cooked rice, perfect for a party/crowd!). I know that the Instant Pot has a rice cooker function and I assume that this would work great it in though I haven’t tried it myself (I need to get one…).
  • You can serve this as a side to tacos (like our favorite Best Chicken Tacos Ever) and it’s also great tucked inside Smothered Burritos.
  • This easy Spanish rice recipe makes a fair amount. If you don’t use it all, it freezes really well. Once it’s cooled, place extras in a zipper-topped freezer bag, label, and freeze. It should keep in the freezer for up to 2 months. I just let mine thaw in the fridge overnight or in a small bowl of warm water and then heat through before serving.

Originally posted at – https://www.blessthismessplease.com/easy-spanish-rice-in-the-rice-cooker/

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