Quick & Zesty Mexican Rice
Flavorful and easy Mexican-style rice cooked in a Zojirushi, using chicken broth, tomato paste, peas, and spices.
Ingredients
- •1.5 cups Long-grain white rice
- •1.75 cups Chicken broth
- •1 tablespoon Vegetable oil
- •1/2 small, finely diced Yellow onion
- •2 cloves, minced Garlic
- •2 tablespoons Tomato paste
- •1 teaspoon Chili powder
- •1/2 teaspoon Ground cumin
- •1/4 teaspoon Dried oregano
- •1/2 teaspoon, or to taste Salt
- •1/4 teaspoon Black pepper
- •1/2 cup Frozen peas
- •2 tablespoons, chopped, for garnish Fresh cilantro
- •4 Lime wedges (for serving)
Instructions
- 1.
Rinse the long-grain white rice under cold water until the water runs clear. Drain well and set aside.
- 2.
In a medium skillet, heat the vegetable oil over medium heat. Add the finely diced yellow onion and cook until softened, about 3-5 minutes.
- 3.
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- 4.
Stir in the tomato paste, chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
- 5.
Carefully transfer the sautéed onion and spice mixture into the inner pot of your Zojirushi rice cooker.
- 6.
Add the rinsed rice and chicken broth to the Zojirushi pot. Stir gently to combine all ingredients evenly.
- 7.
Close the lid of the Zojirushi rice cooker. Select the 'White Rice' or 'Mixed Rice' setting (if available) and press start. Allow the cooker to complete its cycle.
- 8.
Once the rice cooker has finished and switched to 'Keep Warm', open the lid and stir in the frozen peas. Close the lid and let the peas heat through for about 5 minutes in the residual heat.
- 9.
Fluff the rice gently with a rice paddle or fork. Serve immediately, garnished with fresh chopped cilantro and lime wedges on the side.
Tips
- 💡Rinsing the rice thoroughly helps remove excess starch, resulting in fluffier, less sticky grains.
- 💡Do not open the Zojirushi lid during the cooking cycle, as this can release steam and affect the final texture of the rice.
- 💡Adjust the amount of chili powder and other spices to suit your preferred level of heat and flavor.
- 💡For an extra layer of flavor, you can lightly toast the dry rice in the skillet with the oil for 1-2 minutes before adding the aromatics, then transfer everything to the Zojirushi.
- 💡If you prefer, you can add other finely diced vegetables like carrots or bell peppers along with the onion.
Recipe from TheCookbook.ai
Created by Shannon Williams