As if we weren't spoiled already with Melanie's fffabulous recommendation of the Zojirushi Rice Cooker, here is Melanie's Mexican Rice recipe that she adapted from the The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufman (that I plan to order too, eheh!):
Mexican Rice
Serves 4
Cycle: Quick Cook and/or Regular
1 tablespoon olive oil
1/3 cup onion, finely chopped
1 teaspoon garlic, minced
1 cup long grain white rice
½ cup peeled and chopped fresh tomato
1 ¾ cups water
1 teaspoon chipotle (freshly ground or powder)
1 teaspoon jalapeno (freshly ground or powder)
½ teaspoon salt
1. Set the rice cooker for Quick Cook cycle. Place oil in bowl. When hot, add onion and garlic. Cook stirring a few times until softened, about 2 minutes. Add rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes. Add the tomato and sauté a bit longer. Add the water, chile and salt, stir just to combine. Close the cover and reset for the regular cycle
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff rice with a wooden or plastic rice paddle. This dish will hold on Keep Warm for 1 to 2 hours. Serve hot.
Who would have thought it'd be so easy? Not me! Let's all cook rice!