Mini Rice Cooker Cookbook by Lynda Balslev

Author:Lynda Balslev
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2019-03-10T23:14:04+00:00

beef taco rice

(gluten-free option)

Makes 2 servings

A Mexican rice casserole couldn’t be easier when prepared in a rice cooker. Traditional taco seasoning adds the necessary south-of-the-border kick to the rice. Alternatively, you can make your own simplified (gluten-free) spice blend with ½ teaspoon of chili powder, ½ teaspoon of sea salt, ¼ teaspoon of cumin, and ¼ teaspoon of freshly ground black pepper (or cayenne for extra heat).

1 teaspoon vegetable oil

¼ pound lean ground beef

¼ cup finely chopped yellow onion

¼ cup finely chopped red pepper

1 small jalapeño pepper, seeded and minced

1½ teaspoons taco seasoning

½ cup long-grain white rice

½ cup water

¼ cup canned crushed tomatoes

Chopped scallions, for garnish

Pour the oil into the rice cooker bowl. Add the beef, cover, and cook until colored, about 10 minutes. Carefully lift the cover and stir occasionally during the cooking process.

Add the onion, red pepper, jalapeño, and taco seasoning. Stir to combine. Cover and cook until the meat is brown and the vegetables begin to soften, about 5 minutes, stirring occasionally.

Stir in the rice, water, and tomatoes. Cover and cook until the liquid is absorbed and the rice is cooked, about 20 minutes. Unplug the machine to turn off. Serve garnished with the scallions.

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