Rice Cooker Mexican Rice II

By Addie

Ingredients

• 1 teaspoon chili powder
• 2 tablespoon onions, minced
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 cube chicken bouillon
• 2 cups water
• 1 1/2 (cup) uncooked rice

Preparation

Step 1

In a medium bowl, mix together rice, cumin, garlic powder, diced onion, and chili powder.

Boil water; add bouillon cubes and stir until dissolved. Pour water over rice; stir briefly to combine.

Set rice cooker to cook. (The cook time will vary depending on the type of rice cooker you have, refer to manufacturers guidelines.) When done, let sit approximately 10 minutes.

Note: For more heat, add 1/4-1/2 teaspoon cayenne.

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COMMENTS:

I loved this side dish. I also added a can of black beans and a cup of frozen corn to give it more of a southwest flair. If you don't have time for rice this recipe also works great with couscous.

Yep, that is the recipe I've been using for a few years now. LOVE it. It's one of those recipes we have in the menu rotation!