Rice Dishes/

El Paso Rice : Rice Cooker

Serves 6.

Ingredients:

• 1 1/2 c long grain white rice
• 2 Tbsp vegetable oil
• 1/2 c onion, minced
• 3 cloves garlic, minced
• 1 tsp dry oregano
• 1 dry guajillo chile, stemmed and minced
• 3 c chicken style vegetarian broth (divided use)
• 1 1/2 c fresh ripe tomatoes, minced
• 4 tsp fresh cilantro, minced
• 1 1/2 tsp fresh parsley, minced
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 Tbsp butter

Directions:

1. Thoroughly rinse the rice in a fine metal strainer for 2 minutes. Drain and set aside. In a medium saucepan, heat the oil on medium low. Add the onion and saute for 2 minutes.
2. Add the garlic, oregano, and guajillo chile; saute 1 minute more. Stir in one cup of the broth, tomatoes, cilantro, parsley, salt and pepper. Bring to a boil on medium heat, reduce heat to low and simmer for 5 minutes. Remove from flame.
3. Turn the rice cooker to "Cook", and add the butter. Melt partially, stir in the rice and saute for 2 minutes, or until all the butter is melted and has coated the rice. Add the tomato mixture and the remaining 2 cups of broth. Stir well. Be sure the cooker is still on the "Cook" setting and cover.
4. When cooker switches to "Warm" or "Hold", fluff rice with a wooden fork or spoon. Serve hot or warm with any vegetarian entree.