Easy Fiesta Rice
4 servings
INGREDIENTS
1 small onion – chopped
1/2 medium bell pepper – chopped
1 can 14.5 ounce can of petite diced tomatoes – drained
3 measures long-grain rice
Chicken stock or water
1 teaspoon salt
1/4 teaspoon pepper
METHOD
1 Measure rice with the rice cooker measuring cup, rinse according to the
instruction manual.
2 Place both measure of rice into the pot of the rice cooker, add onion, pepper,
and drained tomatoes.
3 Fill with liquid to the 3 cup mark. Add salt and pepper.
4 Close the lid and press the cook button.
SERVING IDEAS
1 This is a wonderful side dish to chicken or fish. For variations use the
canned tomatoes with the green chilies and cilantro and add 1/2 cup drained
whole kernel corn and drained cooked black beans.
2 Try doubling the recipe, and use the leftovers for stuffed vegetables –
like adding to cooked ground beef and use in stuffed peppers.
Recipe Courtesy Debra Murray, HSN TV Show Host
1615
Green Rice
4 servings
INGREDIENTS
2 measures long-grain white rice – rinsed
1 can chopped green chile
1 small green pepper – chopped
1 clove garlic – minced
1 bunch fresh cilantro – chopped
1 bunch flat leaf parsley – chopped
1 tablespoon fresh lime juice
1 small onion – minced
2 cups chicken broth (approximately)
METHOD
1 Measure and rinse rice according to the instruction manual.
2 Place all the ingredients except the chicken stock into the rice cooker.
3 Fill the rice cooker with chicken stock to the 2 cup mark.
4 Close the lid and press the cook button.
5 Unit will switch to Keep Warm setting in approximately 22-25 minutes.
Serve immediately
SERVING IDEAS
This rice has amazing flavor - terrific with grilled fish!
Recipe Courtesy, Debra Murray, HSN TV Show Host
