1.5 | cup | long grain rice |
2 | cup | chicken broth |
0.5 | lb | Tomato sauce, not pasta sauce |
3 | tbsp | butter |
0.25 | unit | white onion |
2 | clove | garlic |
0.5 | unit | jalapeno |
1 | tsp | ground cumin |
0.25 | tsp | chipotle chili powder |
1 | tsp | salt |
0.25 | unit | lime |
https://pinchandswirl.com/rice-cooker-mexican-rice/
clean rice.
Add all ingredients except for cilantro and lime wedges to rice cooker; stir well to combine. Cook according to manufacturer's instructions. Stir and let stand 5 minutes. Transfer to serving bowl and garnish with cilantro; serve with lime wedges if desired.
This recipe makes moist rice. If you prefer a drier Mexican rice, reduce broth by ¼ cup and up to ½ cup.
Jalapeño adds depth of flavor and some heat, feel free to reduce the amount or omit altogether for milder rice.