Spanish Rice

Rice Cooker Version

Ingredients
  • 1½ cups rice
  • Small diced tomato
  • 1 small yellow onion, finely diced
  • Diced can of green chiles (optional)
  • ½ tsp. Cumin
  • 1 tsp. Turmeric powder
  • 1 tbsp. vegetable oil
  • 1 tsp salt
  • Water to double volume of rice (as you normally do)

Put rice and water in the cooker.  Add tomato, onion, green chile.  Stir.  Add spices.  Cook.

Pan Version

Ingredients
  • 1½ cups rice
  • 2 garlic cloves, minced
  • 1 small yellow onion, finely diced
  • ½ tsp. Cumin
  • 1 tsp. Turmeric powder
  • 1 tbsp. vegetable oil
  • 2 cups vegetable broth
    Salt as needed
Instructions
  1. Heat the oil in a stock pot, and once it’s warm add the onion and saute until transparent, next add  garlic and saute for another 4 minute. Stir in the rice to the mixture, then sprinkle the cumin powder over the rice and fry for about 5 minutes. Next stir in the Turmeric and stir to distribute the spice throughout the rice. Pour the vegetable broth into the deep pan or pot.
  2. Cover and over medium high heat bring the rice to a boil. Once the rice has boiled turn the heat to low heat . Leaving the pot partially covered, allow a small crack for a little of the heat to escape. Continue cooking until rice is soft and cooked through and all of the broth has been absorbed. This should take about 15-20 minutes.
  3. You should check on the rice to make sure that it is softening and if all of the broth has been absorbed but if the rice is still raw you can add a little more broth at a time and continue to cook until softened.
  4. Add salt as needed to taste.