El Paso Rice : Rice CookerHere is a Tex-Mex rice that you can whip up in your rice cooker. Be sure to mince all the herbs and veggies well, to get the best results. Extra good when served with our Refried Beans!
- 1 1/2 c long grain white rice
- 2 Tbsp vegetable oil
- 1/2 c onion, minced
- 3 cloves garlic, minced
- 1 tsp dry oregano
- 1 dry guajillo chile, stemmed and minced
- 3 c chicken style vegetarian broth (divided use)
- 1 1/2 c fresh ripe tomatoes, minced
- 4 tsp fresh cilantro, minced
- 1 1/2 tsp fresh parsley, minced
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 Tbsp butter
- Thoroughly rinse the rice in a fine metal strainer for 2 minutes. Drain and set aside. In a medium saucepan, heat the oil on medium low. Add the onion and saute for 2 minutes.
- Add the garlic, oregano, and guajillo chile; saute 1 minute more. Stir in one cup of the broth, tomatoes, cilantro, parsley, salt and pepper. Bring to a boil on medium heat, reduce heat to low and simmer for 5 minutes. Remove from flame.
- Turn the rice cooker to "Cook", and add the butter. Melt partially, stir in the rice and saute for 2 minutes, or until all the butter is melted and has coated the rice. Add the tomato mixture and the remaining 2 cups of broth. Stir well. Be sure the cooker is still on the "Cook" setting and cover.
- When cooker switches to "Warm" or "Hold", fluff rice with a wooden fork or spoon. Serve hot or warm with any vegetarian entree.