Mexican Rice (aka Spanish Rice)

from ButterYum

serves 4

Ingredients

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 1/2 cup finely chopped scallion whites (reserve green tops for garnish)

• 1 cup long-grain white rice, rinsed and drained

• 3/4 cup diced tomatoes

• 1/2 teaspoon fine salt

• pinch of oregano

• 1 1/2 cups chicken broth

• 2 teaspoons tomato paste

• reserved green scallion tops

• 2 tablespoons finely chopped parsley

Directions

1. Turn your rice cooker on the quick cook or regular cycle.

2. Saute the garlic and scallions in the oil when the bottom of the bowl gets hot; cook for about 3 minutes or until very fragrant.

3. Stir in all of the remaining ingredients except the reserved green scallion tops and chopped parsley.

4. Close the rice cooker lid and reset the regular cycle.

5. Let stand for 10 minutes after the cycle finishes.

6. Stir in reserved scallion tops and chopped parsley; serve right away or keep warm until needed.

Alternate stove top directions:

In a 4-quart heavy-bottomed sauce pan, saute garlic and scallions in oil until fragrant. Add all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Bring to a boil; reduce heat to low, cover and simmer for 18-20 minutes until all the liquid is absorbed. Stir in reserved scallion tops and chopped parsley.

adapted from 300 Best Rice Cooker Recipes