Rice Cooker Tips Part 2: Short Cut Spanish Rice
I come from a Mexican American family where cooking is at the heart of every good gathering. It also means that I've made my fair share of Spanish rice and beans. Cooking Spanish rice is quite the ordeal, if you want to make it the right way. But, I've found a great shortcut that saves half the time. The secret is my rice cooker.
I take my rice and brown it as usual in a frying pan with a bit of oil. But instead of finishing it off there, I move the browned rice directly to my rice cooker. I add the chicken broth, tomato paste, quartered onions, season salt and garlic powder. I give it a quick stir and then set it. In the meantime, you are free to continue fixing your main dish. Beef taquitos, guacamole and sour cream anyone?
The result is fluffy, flavorful rice. Leftovers the next day are great for burritos or tacos.
Moms, what shortcuts do you use when cooking your favorite dinners?
Photo Credit: Juanmomino, iStock Photography