Mexican Green Rice Rice Cooker Food

BEST RICE COOKER SPANISH RICE

Steps:

• In a medium bowl, mix together rice, cumin, garlic powder, diced onion or dried onion, cayenne pepper, and chili powder.
• Place in rice cooker.
• Boil water; add bullion cubes and stir until dissolved.
• Pour water over rice; stir briefly to combine.
• Set rice cooker to cook.
• When done, let sit approximately 10 minutes.

RICE COOKER MEXICAN RICE

Steps:

• combine all ingredients in rice cooker.
• cook according to manufacturer instructions.
• when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
• stir before serving.

MEXICAN GREEN RICE (RICE COOKER)

Steps:

• 1. Add the butter to your rice cooker and place on Cook. When the butter is melted, add the onion and cook until the onion is softened and translucent, about 5 minutes.
• 2. Add the rice, stock, salt, and cilantro, and stir together. Place the lid on the cooker and allow to cook until it switches to Warm setting. Leave on Warm for 10-15 minutes.
• 3. Fluff with rice paddle, serve as a side dish and enjoy.

MEXICAN GREEN RICE (RICE COOKER)

Steps:

• Set rice cooker to Quick Cook or regular/Brown Rice cycle.
• Place the butter in the rice bowl.
• When melted, add the onion.
• Cook stirring, until onion is softened and translucent, about 5 minutes.
• Add rice, water, salt and cilantro to the rice cooker bowl.
• Stir to combine.
• Close the cover and reset for the regular/Brown Rice cycle, or allow the regular/Brown Rice cycle to complete.
• When the machine switches over to the Keep Warm cycle, let the rice steam for 15 minutes.
• Fluff rice with wooden or plastic rice paddle, or wooden spoon.
• This rice will hold on Keep Warm for up to 1 hour.
• Serve hot.

RICE COOKER GREEN RICE

Steps:

• Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
• In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
• Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
• When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
• Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.

RICE COOKER MEXICAN RICE

Steps:

• Add all ingredients to the rice cooker. Stir well. Cook according to manufacturer's instructions. Let rest for 3 minutes after cooking or longer to thicken and then stir. Garnish with cilantro before serving.

MEXICAN FLAG RICE

Steps:

• Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour.
• Meanwhile mince 1 onion,mince 4 cloves of the garlic.
• Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside.
• Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside.
• Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat.
• Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover.
• Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover.
• Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover.
• Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat.
• Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot.