Ingredients (low or no salt versions)
* 2 cups Brown Basmati Rice (rinsed well)
* 14.5 oz can Chopped Tomatoes (with liquid)
* 3 cups Water
* 3 tsp Better Than Bouillon (mixed into the water)
* 8.2 oz bag Frozen Mixed Mexican Veggies
* 1 bag Frozen Onion & Peppers mix
* ½ cup Frozen Shelled Edamame
* Optional: A pinch of cumin or chili powder if you want to lean into those Spanish flavors.
Instructions
1. Prep the Base: Rinse your 2 cups of brown basmati in a fine-mesh strainer until the water is clear.
2. Mix the Liquid: Stir the 3 teaspoons of Better Than Bouillon into the 3 cups of water until dissolved.
3. Load the Cooker: Add the rinsed rice, the bouillon water, the full can of tomatoes, and all the frozen veggies (Mexican mix, onion/peppers, and edamame) into the rice cooker pot.
4. The Stir: Mix everything thoroughly. Make sure the rice isn’t clumped at the bottom so it cooks evenly with the moisture from the vegetables.
5. Cycle: Set the rice cooker to the “Brown Rice” setting.
6. The “Must-Do” Rest: Once the timer goes off, let the rice sit—lid closed—for 10–15 minutes. This ensures the brown basmati and edamame reach the perfect tender texture.
7. Serve: Fluff gently with a fork or paddle to distribute the colorful veggies.
A Quick Tip: If you notice the rice is a bit “wet” at the end, just leave the lid off for 2 minutes after fluffing to let the excess steam escape.
Yields: 6 or 7 cups
Recommendation: Top with fresh cilantro and a squeeze of lime juice. Serve with black beans on the side.