New Mexican Rice | © 2012 Cynthia Wenslow
This is another “method-not-recipe” recipe.
Ingredient list – amounts will vary based on cooker and final volume of dish required:
unsalted butter, at room temp
rice of your choice
tomato sauce, canned “Mexican” is good if you can find it
vegetable stock (I use homemade so I can control the salt)
frozen corn kernels
canned tomatoes, whole or chopped
green chile, chopped
chile de arbol powder
salt and pepper
shredded cheddar cheese for garnish
Put a tbsp of room temperature unsalted butter in the rice cooker bowl.
Select the rice you want to use. I like a mix of white and brown rice for this, about 3/4 white and 1/4 brown. Put it in the rice cooker bowl.
Add the liquid. Instead of water, use 1/2 slightly thinned tomato sauce and 1/2 vegetable stock for the liquid.
Add corn (still frozen), tomatoes, onion, jalapeno, garlic, green chile, and spices.
Stir to mix ingredients. Set the cooker for the predominant rice used (or use the “mixed rice” setting). After cooking is complete, serve each portion with lime wedges for squeezing over the rice, and have some shredded cheddar available to stir in, if desired.
Variations are, of course, endless here. A time saver is to use a jar of salsa instead of the onions, tomatoes, jalapeno, and garlic.