Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Mexican Rice (using a Rice Cooker)

This is part 3/3 of this week’s $20 Mexican Feast.

This is a really easy side dish. I looked up a few recipes on the internet and came up with this one. I used my rice cooker and it takes minimum of two cups of rice (there’s always leftover rice in this household! I had this for breakfast with bacon and eggs the next day). This makes a lot of rice! Enough for 4-6 people.

  1. 1/2 onion, sliced
  2. 1/2 red capsicum, cut into strips
  3. 1/2 yellow capsicum, cut into strips
  4. 1 coriander (4-5 stalks), chopped
  5. 1 tsp tumeric
  6. 1 tsp ground coriander
  7. 1 tsp ground cumin
  8. 1/2 tsp cayenne pepper (or chilli powder)
  9. 2 cups of basmati rice
  10. 4 cups of water

(in the rice cooker)

Turn the rice cooker on ‘Cook’, add 2 tbsp of oil to heat up (you might need to hold down your rice cooker button), fry the onion and capsicum for a minute. Add the spices and rice. Stir until the rice is heated through. Sprinkle with coriander. Add water (this depends on your rice and rice cooker, so you’ll need to adjust accordingly) and cook in the rice cooker.

If you don’t have a rice cooker, do the same on a stove. Add water and cover the rice and turn the heat down to simmer and for to cook for 10 minutes. Rest the rice off the heat for another 10 minutes.