Easy Rice Cooker Spanish Rice

75 min · Easy · Serves 1

220 kcal per serving · 5g 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.

Ingredients

• 65 g Basmati rice
• 120 ml Chicken stock
• Bell pepper × 1
• Onion × 1
• 0.3 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

1. Infuse Saffron

   

   Add the saffron to the hot chicken stock and set aside to infuse — let it steep so the stock turns golden and fragrant — while you prepare the vegetables.

2. Sauté Aromatics

   

   Set rice cooker to sauté mode. Add olive oil, onions, and bell pepper. Cook for 6-7 mins until softened.

3. Stir in garlic and cook

   

   Stir in garlic and cook for 1 min.

4. Add salt

   

   Add salt, paprika, oregano, and thyme.

5. Cook for another minute

   

   Cook for another minute to toast the spices, until they smell fragrant.

6. Add basmati rice and toss

   

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

7. Pour in chicken stock

   

   Pour in chicken stock and stir.

8. Cook

   

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

9. Finish

   

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