Easy Rice Cooker Spanish Rice

Name: Easy Rice Cooker Spanish Rice
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1 serving
Ingredients: 65 g Basmati rice; 120 ml Chicken stock; Bell pepper × ⅓; Onion × ⅓; ¼ tsp Smoked paprika; 0.1 tsp Orange zest; 5 g Fresh parsley; 2 g Fresh thyme; 15 ml Olive oil; 1 g Oregano; 1 clove Garlic; 2 g Salt; 0.1 g Saffron

65 min · Easy · Serves 1

405 kcal per serving · 7g protein

A vibrant and smoky Spanish-style rice featuring saffron, smoked paprika, and a hidden hint of orange zest. Effortlessly made in a rice cooker with sautéed aromatics for deep flavor.

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Ingredients

65 g Basmati rice
120 ml Chicken stock
Bell pepper × ⅓
Onion × ⅓
¼ tsp Smoked paprika
0.1 tsp Orange zest
5 g Fresh parsley
2 g Fresh thyme
15 ml Olive oil
1 g Oregano
1 clove Garlic
2 g Salt
0.1 g Saffron

Method

Infuse Saffron

Heat the chicken stock in the microwave for about 1 minute until steaming. Add the saffron and set aside to infuse — let it steep so the stock turns golden and fragrant — while you prepare the vegetables.
Sauté Aromatics

Set the rice cooker to sauté mode. Add the olive oil, then the chopped onion and bell pepper. Cook for 6-7 mins until softened.
Stir in garlic and cook

Stir in garlic and cook for 1 min.
Add salt

Add salt, paprika, oregano, and thyme.
Cook for another minute

Cook for another minute to toast the spices, until they smell fragrant.
Add basmati rice and toss

Add basmati rice and toss to coat. Sprinkle in orange zest.
Pour in chicken stock

Pour in chicken stock and stir.
Cook

Set to white rice setting and close the lid. Do not lift while cooking.
Finish

Fluff with a spoon, fold through chopped parsley, and serve immediately.