for the: stovetop, rice cooker or Instapot

This recipe can easily be halved if you’re serving less than 4-6 people or freeze extras. For more authentic Spanish rice, it’s best to saute with a bit of olive oil, the onion along with the dry grains of rice until the onion is translucent and the rice grains appear toasted. However, I noticed the overall taste is quite similar without this extra step of sauteing the onion and rice, and simply placing all the ingredients into the rice cooker and pressing ‘whole grain’ to cook for 1 hour. The ratio for cooking rice is 1 part dry/ 2 parts liquid, however some machines take a bit of experimentation and need a little more (or less) liquid to fully cook the grains of rice. This recipe will work with other types of rice, simply adjust cooking times according to the package.

1 large onion, diced

2 garlic cloves, minced

2 teaspoons flaky Maldon sea salt 

2 teaspoons ground cumin

2 teaspoons paprika

Optional: 1/2 teaspoon ground cayenne 

2 Tablespoons tomato paste (U.K. tomato puree)

2 cups (400g) long grain brown rice

4 cups (1L) water or chicken broth

Method:

1. Rice cooker or Instapot: Place all the ingredients into a rice cooker or Instapot and cook according to manufacturer's directions. 

2. Stovetop: In a large saucepan over medium heat, add 1 Tablespoon olive oil and saute the onion along with the rice until the onion is translucent and the rice grains have taken on some color and appear toasted. Add all the remaining ingredients and bring to a simmer. Place a lid on and reduce heat to low. Cook approximately 1 hour or following package directions. 

3. Optional: For a quick meal, when finished cooking, I like to add 2 tins of drained pinto or black beans to warm up from the residual heat for the rice cooker, for easy burrito bowls or burritos. One less pan to wash! Serve with sauteed: red pepper strips, onion, garlic & cumin, shredded cheese, guacamole, salsa, cilantro leaves and lime wedges for a filling and complete meal. Enjoy. 

Substitutions:

Tomato paste/puree: If you don’t have, you can replace a bit of the water with canned tomatoes, which will impart a bit of color in the rice.

Yellow or white onion: red onion will work in a pinch

Fresh garlic: garlic powder will work in a pinch