Here’s a quick fix for those nights when you just want something easy and super-quick. Possibly you could make it in a saucepan, but WHY WOULD YOU when you can do it so effortlessly in a rice cooker. (I’ve seen these Kambrook ones online for under $20). I use mine at least twice a week and I adore the fact that you don’t have to think – just set it going and then get on with everything else that fills your early evening.
They’re also good for ‘entertaining’ (I love using that word – makes me feel very 1970s). It’s a simple way to feed a stack of people. Have it loaded and ready to go, and then just click it to cook when you’re ready. Although I will admit to drinking too much champagne one night and forgetting to even click it on. C’est la vie. Once I remembered it was ready in less than 20 minutes – just enough time to refresh everyone’s glasses and pass around the cabanossi on sticks.
Ta da!
Spanish rice
This makes a great side dish to baked chicken or fish or even kebabs from the BBQ.
2 cups long grain white rice
2 cups vegetable or chicken stock (chicken is good, but vegie is great too)
400g can crushed tomatoes
1 red capsicum, finely diced
1 green capsicum, finely diced
400g can corn kernels, drained
Rinse and drain the rice in a sieve, then pop it into your cooker with the stock and tomatoes. Hit ‘cook’ and leave it until it switches to ‘keep warm’.
Quickly mix through the capsicum and corn then recover and leave on ‘warm’ for another 10 minutes or so, until you’re ready to serve.
Serves 2 adults and 4 kids as a side dish
Vegie Smugglers 
Vicki O'Neill said,
May 21, 2013 @ 12:56 pm
Ohhh… Yum! This looks like a good’un. Definitely whipping it up this week. Thx. Vxx
Lauren Cochrane said,
May 21, 2013 @ 1:16 pm
I love the idea of just filling it up and flicking a switch and no thinking. I currently do my rice on the stove and constantly checking it as I don’t put a timer on so the rice ends up different every time. Might be time to get me one of those rice cookers. Have always been after a quick rice recipe as you can add it to lots of things.Thanks!!
wendyblume said,
May 21, 2013 @ 1:29 pm
They are brilliant, I swear!
Here are a couple of other dishes that go great…
Caribbean rice…
https://vegiesmugglers.com.au/2013/02/01/carry-on-holidays/
Cauliflower pilaf…
https://vegiesmugglers.com.au/2012/05/31/get-the-machines-to-do-the-work-cause-im-guessing-youre-pretty-busy/
Amy said,
May 21, 2013 @ 7:32 pm
they are great 🙂 very easy to use and well worth the money spent.
Natural New Age Mum said,
May 21, 2013 @ 3:15 pm
Oh I used to make something like this years ago with chicken as well (one pot meal) – you’ve inspired me to do it again – yum!
Claire Bailey said,
May 21, 2013 @ 6:57 pm
Mmm, sounds good and would be a nice side for meatballs.
Amy said,
May 21, 2013 @ 7:25 pm
yum,add a splash of fish sauce and some fresh coriander for a thai kick!
katie said,
May 28, 2013 @ 11:23 pm
thanks for the fabulous and easy recipe – made it tonight and it was a hit! substituted a few of the veg… ended up with finely chopped red capsicum, carrots, beans, and corn cut off the cob. little miss 2 inhaled it and mr 4 didn’t whinge too much! 🙂 (he told me he wanted plain rice and plain vegetables – i don’t have any probs getting vegies into him, i have trouble getting him to try things with flavour!!)