Wolfgang Puck

For the purpose of making Mexican-inspired meals extra easy, I'd like to focus here on the rice -- especially one of the easiest, most reliable ways to cook that staple today, with a rice cooker.

Countertop electric rice cookers are unbelievably convenient. Following the manufacturer's instructions, you measure the rice into the cooking chamber with a scoop that comes with the appliance; rinse the rice thoroughly to remove surface starch; add water or broth to a level marked on the side of the chamber corresponding to the number of rice scoops you're cooking; close the lid and press "Cook"; and then wait until the "Keep Warm" or "Ready" light comes on.

The undeniable ease of rice cookers makes it simple to get creative. As you'll see in my two recipes for red or green rice, you can include your favorite seasonings or other additions of your choosing (including a scoop of drained cooked beans) to produce all kinds of different colorful, flavorful sides.

So anyone can enjoy delicious Mexican-style rice not just for Cinco de Mayo this week but every week of the year.

Rice Cooker Red Fiesta Rice

Serves 4

3 measures long-grain white rice, about 2-1/4 cups

1 small yellow onion, chopped into 1/4-inch pieces

1/2 medium red or green organic bell pepper, halved, stemmed, seeded, and cut into 1/4-inch dice

1 14.5-ounce can diced tomatoes, drained

Organic chicken broth or water, about 2-1/4 cups

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Using the rice cooker measuring cup, put the 3 measures of rice into the inner pot of the rice cooker. Pour in enough cold tap water to submerge the rice. Stir the rice to rinse it with the water, which will become cloudy. Carefully pour off the water. Repeat until the water pours off clear.

Add the onion, bell pepper, and tomatoes to the rice in the pot. Add enough of the broth or water to come to the level of the "3" marking on the inside of the pot. Stir in the salt and pepper.

Securely close the lid of the rice cooker and press the "Start" or "Cook" button. Cook until the "Keep Warm" light turns on, indicating that the rice is ready. When ready to serve, open the lid carefully to avoid steam. With a table fork, fluff the rice and mix the ingredients together before serving.

Rice Cooker Green Chile Rice

Serves 4

2 measures long-grain white rice, about 1-1/2 cups

1 small onion, minced

1 garlic clove, minced

1 small organic green bell pepper, halved, stemmed, seeded, and cut into 1/4-inch dice

1 small can chopped mild green roasted chiles

1 bunch fresh cilantro leaves, chopped

1 bunch Italian parsley leaves, chopped

1 tablespoon fresh lime juice

Organic chicken broth or water, about 2 cups

Using the rice cooker measuring cup, put the 2 measures of rice into the inner pot of the rice cooker. Pour in enough cold tap water to submerge the rice. Stir the rice to rinse it with the water, which will become cloudy. Carefully pour off the water. Repeat until the water pours off clear.

Add the onion, garlic, bell pepper, chiles, cilantro, parsley, and lime juice to the rice. Add enough of the broth or water to come to the level of the "2" marking on the inside of the pot.

Securely close the lid of the rice cooker and press the "Start" or "Cook" button. Cook until the "Keep Warm" light turns on, indicating that the rice is ready. When ready to serve, open the lid carefully to avoid steam. With a table fork, fluff the rice and mix the ingredients together before serving.

Rice, Rice Cooker Rice, Rice Cooker

 

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Rice Cooker Red Fiesta Rice

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