Servings 5
Easy and delicious!
The picture is the one before I added peas and carrots and it was still steaming when I snapped it.
| 2 tablespoons oil (used avocado oil) |
| 1 sweet onion, finely chopped |
| 2 cups uncooked white rice (any long grain will work) |
| 14 ounces hot water |
| 1 teaspoon tomato bouillon with chicken flavor mixed into water |
| 2 (10 1/2-ounce) cans RO*TEL® tomatoes with chilies, undrained |
| 1 (4-ounce) can chopped green chilis |
| OR |
| 1 cup frozen peas or peas and carrots, optional |
If your rice cooker doesn’t have Fry or Sauté-then-Simmer, just mix your onions, rice, and oil together before adding liquid, Ro*Tel and chilis.
Put oil and onions into rice cooker and sauté until onions are almost translucent. Add rice and stir until rice starts to lightly brown. Pour in water with bouillon and Ro*Tel.
Close the rice cooker lid. Pour peas or peas and carrots into measuring cup and set aside on counter.
Cancel Sauté and press Rice button and walk away until it’s done. CHECK WHEN 5 MINUTES LEFT.
Fluff rice and stir in veggies before serving.
Original Source: queenbeecoupons.com
