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.
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?
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.
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
Prep time: 15 minutes
Cook time: 20 minutes
• 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
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.
This is a sponsored conversation written by me on behalf of Zojirushi. The opinions and text are all mine.