I don't know about you, but I hate cooking in the summer. Who wants to heat up the stove when it's already hot? The lazy days of summer usually call for sandwiches and cold foods around here, but when that gets old, it's nice to have an option for a hot meal. Enter, my rice cooker!
|Stock photo of rice cooker. Mine is dirty. :)|
The only things about this recipe that are important are the ratio of rice to liquid, and not overfilling the rice cooker. You could swap out any other beans, tomatoes, veggies, herbs or whatever you have in your pantry.
1 cup jasmine rice (any white rice will do)
1 regular sized can diced tomatoes, drained (reserve the liquid)
1 regular sized can pinto beans, drained (reserve the liquid)
1 cup frozen corn
1.5 cups cooking liquid (reserved liquids plus water)*
Spices and flavorings to your taste**
Put all this stuff in the rice cooker, stir well because you can't open the lid to stir midway, set to the white rice setting. Cook until the beep! Open and stir. Lunch is served.
I topped mine with some pico de gallo we had in the fridge, but it was fine to eat without it, and you could use salsa, taco sauce, or even other things like cheese, avacado, cilantro, whatever you have around. If you try something different, let me know how it went in the comments!
** I used salt, black pepper, cumin, tumeric, a squirt of tomato paste and a squirt of chipotle paste. I didn't measure them because who measures spices? Just a shake or two of each. You could also use a pre-mixed blend for tacos, fajitas, "Southwest" or "Mexican" flavors and get the same results.