Mexican Rice (Rice Cooker or Stovetop)

How to Make

• Step 1: STOVETOP - Rinse your rice until the water runs clear, then brown in the butter/oil. Add all of the ingredients except the cilantro and give a good stir. Bring to a boil, then cover and simmer until liquid is gone. Turn off the heat and leave covered for another 15-20 minutes, until the rice is tender and fluffy. Gently stir in the cilantro (if using) and serve. NOTE: Rinsing the rice and browning it in the butter/oil first gives the rice a better texture and makes sure the grains don't stick together and makes it taste just a little bit better. If I'm in a hurry (and I'm often in a hurry) and I'm using the stove method, I will skip the rinsing and browning and the rice is still good -- just not as good.

• Step 2: RICE COOKER - (This is WAAAAY easier and produces almost the same result) Add all ingredients except the cilantro to the rice cooker. When the rice is cooked, gently stir in the cilantro (if using) and leave the cooker on warm until ready to serve. NOTES: EVERY rice cooker is different. Mine cooks hot, so I often add a few extra tablespoons of water before I cook the rice, just to make sure the rice is tender and fluffy. If, when I stir in the cilantro, the rice isn't quite done, I add some water then and let it steam on the warm setting until the water is absorbed and the rice is tender and fluffy. I always stir in the cilantro right away because my rice cooker has a tendency to scorch at the bottom of the cooker if I don't stir right away. You know your rice cooker best, so adjust my measurements and time accordingly for your machine.