A simple and delicious Mexican rice recipe prepared in a rice cooker, featuring rice, onion, garlic, tomato and chicken bouillon, jalapeño, and cilantro. This recipe provides ingredient ratios per cup of rice, making it easily scalable.
Pre-heat the rice cooker on the sauté setting and add the cooking oil, then the rice; some rice comes with rice powder for many reasons, if yours looks powdery and not too clean, rinse it off and let it dry in a strainer for at least 15 minutes before frying it. Fry for about 5 minutes while stirring, and it looks slightly brown; add the onion and garlic and stir for a minute, then add the tomato and chicken bouillon and the water or chicken stock, mix until the bouillon powder dissolves well and add the jalapeño and cilantro on top and cook on the white rice setting. When it’s done, I recommend you to open the rice cooker to let the steam out and keep it open using the “keep warm” setting for about 5 minutes, and then you can close it down and keep it warm.
