This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too. Substitutions for spices and vegetables are fine -- add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.
Ingredients
- tomatoes: 1 can (14.5 ounce can, diced)
- uncooked white rice: 2 cups
- tomato sauce: 1 cup
- chicken broth: 1 cup
- canned corn: 1 cup (drained, optional)
- crumbled cooked bacon: 0.5 cup (optional)
- onion: 0.5 cup (chopped)
- red bell pepper: 0.5 cup (chopped)
- black olives: 0.5 cup (chopped, optional)
- salsa: 0.33333 cup
- chili powder: 2 tsp
- cumin: 1 tsp
Metric Conversion
Stages of cooking
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Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.
