Pink Mexican Rice

I adjusted a slow cooker recipe for Arroz Mexicana to cook in a rice cooker and it worked really well so I thought I’d share it here! It turned out a wonderful pastel pink.



2 Japanese cups of long grain rice (2 rice cooker cups/400 ml)

1 tbsp olive oil (or more to taste)

* 1 round slice of white onion, diced

* 1 clove garlic, smashed or finely diced

* 1 tsp salt

* 1 tsp cumin

* 3 fresh roma tomatoes, pureéd

water or stock of choice (some stocks will effect the color)

½ cup peas

Wash your rice until the water is almost clear, place in cooker pot. Drizzle in the olive oil and stir gently to evenly coat. Add everything with a star into a bowl and mix. In the rice cooker pot, add enough water or stock for 1.5 cups of rice. Next, lightly mix in 2/3 of the tomato mix (don’t mix too heavily! it can be uneven). Put the last 1/3 on the top and only slightly mix with the top layer of rice.

Turn on your rice cooker for white (white/mixed). When it’s done, mix the tomato in evenly, and put in the peas! If you’re using frozen peas, microwave until mostly thawed. Give the peas and just-seasoned rice a few minutes with the rice cooker on Warm. Done!



Note: the strange mixing/not mixing is to make sure the seasonings don’t all fall to the bottom during cooking. Because you can’t stir during a rice cooker’s cook time, it’s difficult to evenly season during the process. Lightly mixing and leaving some on the top will ensure it’s cooked, but won’t all get stuck to the bottom/overcook.

