Arroz mexicano na panela elétrica de arroz

Ingredientes

• 1 1/2 c extra long-grain rice (Mahatma brand)
• water (for rinsing rice)
• 1/2 c hot water
• 1 cube chicken bouillon
• 1/2 c chicken broth
• 14.5 oz fire-roasted, diced tomatoes (unsalted)
• 1/8 tsp cumin
• 1/8 tsp chipotle powder
• 1 tbsp neutral oil
• 1/4 c diced white onion
• 2 tsp minced garlic

Modo de preparo

1. 1

   Rinse the 1 ½ c extra long-grain rice in a strainer under running water until the water turns clear. Set aside.

2. 2

   In a heat-safe bowl, add the ½ c hot water and microwave for one minute (or you can preheat in a kettle). Crumble 1 cube chicken bouillon with your fingers into the water bowl and mix until dissolved.

3. 3

   In the same water bowl, add the ½ c chicken broth , 14.5 oz fire-roasted, diced tomatoes , ⅛ tsp cumin , and ⅛ tsp chipotle powder. Mix thoroughly.

4. 4

   In the rice cooker pot, add the 1 tbsp neutral oil , ¼ c diced white onion, and 2 tsp minced garlic and mix.

5. 5

   Add the 1 ½ c extra long-grain rice and mix to make sure all the grains are coated with oil.

6. 6

   Add all ingredients and liquid to the rice pot and mix again.

7. 7

   Close the lid and use the white long-grain rice setting or Jasmine rice setting on your rice cooker. Our Zojirushi rice cooker takes about 58 minutes to cook on the Jasmine rice setting.

8. 8

   After cooking, open the lid and optionally gently crush the diced tomatoes.

9. 9

   Fluff the rice with the spatula. Close the lid and let rest for an additional 10 minutes. Serve.