As much as I hate to admit it, not all of my adventures in the kitchen are successful. I have had quite a few epic failures. While living overseas, I have struggled making Spanish rice…or maybe Mexican rice? I’m not even sure what the difference is! Anyways, there are tons of easy stovetop recipes for Spanish rice out and I have given some a try. But alas, all my tries resulted in either a pot of undercooked rice or mushy overcooked rice.
A few weeks ago I was making a batch of our favorite enchiladas when I wished we could enjoy some rice with them. I remember thinking that I wish I could just cook up some rice in my rice cooker like I usually do. That’s when it hit me! Why don’t I just try making Spanish rice in my rice cooker?! And bingo, that’s how this recipe was born!
I have been playing around with this recipe for a couple of weeks and am really excited to share it with you. This rice is so easy! You literally throw everything into your rice cooker and that’s it! I make a big batch and eat it as a side, in burritos, or as enchilada filling and we enjoy it throughout the week.
I know back in home there are a lot of packaged box mixes for Spanish style rice, but those are filled with weird preservatives and artificial ingredients. This recipe is not only easy, but it’s fresh, natural, and good for your family. Also, I like to make this using brown rice!
- 2 cups rice
- 1 14 oz can of diced tomatoes (I like the kind with the bell peppers & onions)
- 1/2 cup of your favorite chunky salsa
- 3 1/2 to 4 1/2 cups water*
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 1/2 teaspoons cumin
- *Use 4 1/2 cups water if using brown rice
Put the rice at the bottom of your rice cooker. Add in the can of tomatoes with the juices, salsa, water, onion, garlic, and spices. Stir everything a couple of times to ensure that the cumin and salt gets dissolved in the water. Turn your rice cooker on and let it cook away!
Check the rice once it’s almost done cooking, add a bit more water if needed. Once the rice is done cooking, taste for salt. Let the rice cool for about 10 minutes before serving. Enjoy!