1 1/2 cups long grain rice
1/2 cup enchilada sauce
2 1/2 cups water
1 tsp kosher salt
2 tbsp dried cilantro (if using fresh - use 1/4 cup chopped)
1 jalapeno finely diced (optional)
Dump all ingredients in bowl of rice cooker - cook on "White Rice" setting.
Once the rice is done, fluff with a non-metal spoon, serve, and Enjoy!
*Side Note: if your rice cooker came with a steamer tray, you can steam tamales at the top while your rice is cooking.
Oh the HEAT! How tired I am of this heat - BUT on a positive note, it forces me to come up with better ways of cooking complete meals without heating up the stove or oven and roasting us in the kitchen. So today I made Spanish Rice using some of my homemade Enchilada Sauce. Added a few more ingredients, and placed the steamer tray in the top grooves to cook the tamales. In less then 30 minutes we had a great meal and the temp in the kitchen didn't even budge! Now to see what else I can cook in our rice cooker...besides rice! :)