Rice Cooker Spanish Rice with Beans
A vibrant, family-favorite side dish made simple.
Equipment
- Rice cooker with sauté function
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
Ingredients
- 2 cups long-grain rice rinsed
- 4 cups vegetable broth or water
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 medium onion finely chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Rinse the rice under cold water until the water runs clear. Chop the onion, bell pepper, and mince the garlic.
- In the rice cooker, add olive oil, onion, bell pepper, and garlic. Select the 'cook' function and sauté until the vegetables are softened, about 3-4 minutes.
- Add the rinsed rice, vegetable broth or water, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the rice cooker. Stir well to combine.
- Close the lid and set the rice cooker to 'cook.' Once it's finished, let it sit for an additional 10 minutes before opening the lid.
- Gently fluff the rice with a fork, garnish with fresh cilantro if desired, and serve hot.
Notes
Family-friendly, protein-rich, and budget-conscious.