Simple Spanish Rice and a Zojirushi Rice Cooker Giveaway!

Simple Spanish Rice

by Amy Flanigan on April 29, 2014 · 13 comments

I absolutely love rice. Most grains, really. I grew up on them. My mom was always making stir-fry recipes, pilaf, or Spanish rice (although I think she made hers with tomato paste ??)

In fact, if a bowl of rice and a bowl of pasta were sitting in front of me and I could only choose one…I’d go for the rice. Oh, yes. I can do make a meal out it, no problem. 

Simple Spanish Rice

So, it should come as no surprise that my rice cooker is one of my most beloved and used appliances. It was also my very first appliance ever owned! I got it as a gift 15 years ago. It’s a Zojirushi. I was sort of floored when they sent me a new one and was asked to work with them.

When it arrived, I jumped up and down and clapped my hands.

Paul: What did you get?
Me: A brand new Zojirushi rice cooker.
Paul: Oh wow. Are you ok? Do you want to sit down?
Me: *smirk*
Paul: So, are you going to get rid of the old one?
Me: *death stare*
Paul: I guess that’s a no?
Me: I’ve had it for 15 years! And it still works perfectly! I can’t just get rid of it….
Paul: It’s not like it’s a pet bird.
Me: Hush. Now I’ll have two. And love them both.

Zojirushi Rice Cooker

Some people scoff at the idea of a rice cooker. Why don’t you just make the rice in a pot on the stove??? Grumble, grumble. Well, you certainly can! But my rice cooker cooks the grains perfectly and knows when to stop on its own. It knows the difference between white rice, brown rice, sushi rice, porridge, and whether I want the grains to have a softer or harder texture! Plus it has a “warm” setting. My rice maker is super smart, y’all. I use it even when I’m only cooking up two cups.

Want one? I promise yours will be new and not my hand-me-down model. Lol.

Zojirushi is giving one lucky reader the opportunity! Enter by using the Rafflecopter widget below (it sometimes takes a minute to load, so be patient.) Good luck!

Simple Spanish Rice
Serves 6
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium sweet onion, diced small
• 1 small red bell pepper, seeds and ribs removed, diced small
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 2 cups long grain white rice
• 1 can (10 ounce) ROTEL, diced tomatoes with green chilies, undrained
• 2 cups low-sodium chicken stock
• Cilantro (or parsley), chopped

Directions
In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes. Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.

At this point, add the mixture to a rice cooker if you have one.** Add in the Rotel and chicken stock; stir to combine and set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, serve, and sprinkle with the chopped cilantro.

** If you don’t have a rice cooker, at this point, you’ll want to add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes. Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.

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a Rafflecopter giveaway?

This is a sponsored conversation written by me on behalf of Zojirushi. The opinions and text are all mine.

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{ 13 comments… read them below or add one }

Joelen May 2, 2014 at 7:23 am

Rice is necessity and I love how this came out! Looks delicious and perfect for any Cinco de Mayo menu!

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Mom May 1, 2014 at 8:19 am

The recipe is quite different from mine that you grew up with (originating from Nan) but looks very good. I just use a combination of tomato sauce, water, salt and a generous amount of black pepper. I also saute the rice in rendered pork fat which gives a different flavor. I’ll try yours and see how it fares!

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Amy @Very Culinary May 1, 2014 at 8:40 am

Ah, that’s right. Now I remember. This one is very different, so it might be like comparing apples to oranges. Either way, Dad won’t like it!

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Jessica (Savory Experiments) April 30, 2014 at 4:54 am

Great recipe , I’m putting it on my Cinco de Mayo menu! I’ve never actually owned a rice cooker. I know others who swear by them!

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Lawrence Walker April 29, 2014 at 5:12 pm

Hope this is how to enter. Thanks.

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Amy @Very Culinary April 29, 2014 at 5:26 pm

Hi Lawrence… it’s not. You need to enter through the widget provided, as explained in the blog post. Good luck!

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Paula - bell'alimento April 29, 2014 at 3:46 pm

BEST rice cooker in the world! I wouldn’t trade mine for anything. Actually used it tonight to make rice for stir fry!

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Marnie H April 29, 2014 at 2:07 pm

I hope I win. I’ve never had a rice cooker and this one sounds amazing!

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Munira April 29, 2014 at 11:38 am

Looks awesome!

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Ashley @ Wishes & Dishes April 29, 2014 at 10:30 am

I need a rice cooker so bad! Thanks for the great giveaway!

Reply

Amy @Very Culinary April 29, 2014 at 9:07 am

Hi Pam and Lenore! If you want to enter the giveaway, you need to submit your info through the widget within the post. Thanks and good luck!

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Pam Sohan April 29, 2014 at 8:57 am

I still have the rice cooker (same company) That I bought when we were stationed in Japan in 1989-1992. Sure could use a new one. That recipe looks yummy.

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Lenore April 29, 2014 at 7:09 am

Having a rice cooker would be a useful and needed addition to my kitchen. The forever battle between the rice and i have is similar to a carnival game, once in a while you win (the rice actually comes out the right way), but most times you lose (sometimes the rice is partially uncooked or ends up that mass of stuck together starch glop. A person can make the tastiest of concoctions but if the rice isn’t the right consistency the meal is not a winner. I speak from too much experience.

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