Mexican Rice with Green Chili in Rice Cooker

I received a gift of a tiny (3-cup) rice cooker for the holidays. So I already cooked rice in it (brown, white, black and wild), quinoa, barley, farro and millet. But today I used my rice cooker for the whole Meatless Monday meal – Mexican rice with green chili. Easy way to use pantry just before spring cleaning. Recipe adapted from Food.com. Next time I want to try Very Lazy Way to cook Lazy Golubtsy and cook it in rice cooker too.

Mexican Rice in Rice Cooker

Yield: 2 servings

1 measuring cup rice (about 1/2 standard American cup)
1 measuring cup  chicken broth (I used homemade)
1 small can (163 ml.) V8 vegetable juice
1/3 cup onion, diced small
1 garlic clove, minced
4 oz. can diced green chilies
salt, chili pepper
some chopped cilantro or parsley

Preheat small skillet in medium heat, spray with cooking spray, add onion and garlic and sauté until soften.

Combine rice, broth, juice, green chili and onion in rice cooker. Add pinch of salt and chili pepper. Cook according to manufacturer instructions.

When cooking time finished let it sit uncovered for 3 minutes or so to thicken. Stir before serving.

1 serving is about 215 calories

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