Rice-Cooker Spanish Rice

Ingredients

• 3 Tbsp olive oil, divided

• 14 oz protein of your choice (eggs, tofu, tempeh…)

• Taco seasoning, 1 packet

• 1 c mushrooms, chopped

• ¾ c carrots, chopped

• 2 c uncooked rice, washed and drained

• 4 ½ c water

• 3 tsp Better Than Bouillon vegetable stock

• 1 large tomato

• 8 oz can corn, drained

• Dash of salt and pepper

• 1 med onion, diced

• 3 cloves garlic, minced

Preparation

1. Cook your protein in 1 Tbsp olive oil until done and season with taco seasoning. Set aside.

2. While your protein cooks, chop the mushrooms and carrots. Wash and drain your rice.

3. Add the water to your rice in your rice cooker. You want a bit more than normal. If you use the “knuckle method,” go just a ¼ inch past the first knuckle of your middle finger. Add the bouillon. Place your tomato in the center of the rice and sprinkle your chopped mushrooms and carrots evenly around. Add the drained canned corn in the same way. Drizzle 1 Tbsp olive oil over everything, add your salt and pepper and start your rice cooker. My rice cooker finished in about 15 minutes.

4. While the rice and veggies cook, dice and mince your onion and garlic. Caramelize them in 1 Tbsp olive oil, preferably in the pan you used for your protein.

5. When your rice cooker is done, use your rice scoop to break apart the tomato and stir in your protein and caramelized onion and garlic.

6. Eat as is, with refried beans, or on top of some shredded lettuce and fresh tomato as a salad. This is a great easy meal when I’m feeling too lazy to cook.