By Spicy rice-cooker Mexican Rice-A-Roni. Read the full method and preparation notes before starting.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Box Office Heat — Spicy rice-cooker Mexican Rice-A-Roni
Spicy rice-cooker Mexican Rice-A-Roni. Read the full method and preparation notes before starting.
Ingredients
Method
- Add the entire rice-and-pasta mixture, seasoning packet, water, butter, chili powder, garlic powder, cayenne, and optional oregano to the rice-cooker pot. Do not rinse the mixture.
- Stir thoroughly so the seasoning is evenly dispersed and no dry clump remains on the bottom.
- Run the normal White Rice cycle. Skip the stovetop browning step.
- When the cooker switches to Warm, leave the lid closed for 10 minutes so the rice finishes absorbing moisture.
- Open and fluff thoroughly. Taste beside the main dish; add the optional lime juice only if the rice needs brightness.
Notes
Start this first when making the Green-Chile Chicken Enchilada Skillet because the rice needs a full cooking cycle plus a 10-minute closed rest. Two cups of water is reduced from the box's 2 1/4-cup stovetop amount because a rice cooker loses less water to evaporation. If the first batch is slightly firm, stir in 2 tablespoons hot water and rest covered on Warm for 5 minutes. If it is too wet, fluff and leave uncovered on Warm for several minutes. Adjust future batches by only 2 tablespoons of water at a time.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.