Ingredients
2 cups brown basmati rice (rinsed and drained)
1 can (7 ¾ oz) El Pato Hot Tomato Sauce
4 cups water
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp nutritional yeast
½ cup frozen peas and carrots (optional)
¼ cup fresh cilantro, finely chopped (for serving)
Rice Cooker Instructions
1. Whisk the Liquid Base
In a medium bowl completely blend the 4 cups of water and 7 ¾ oz can of El Pato sauce. Whisk thoroughly until completely smooth. Set aside.
2. Combine Ingredients
Add all ingredients directly to the inner pot of your electric rice cooker (no oil needed)
3. Cook
Close the rice cooker lid.
If your rice cooker has a “Brown Rice” setting: Select it and press start. (This cycle automatically includes a pre-soak and a longer cook time calibrated for brown rice).
If your rice cooker only has a single “Cook/White Rice” switch: Press the switch down to cook.
Note: Because brown rice takes longer, some basic cookers may click off to “Warm” before the brown rice is fully tender. If yours clicks off early, let it sit on “Warm” for 10 minutes, then flip the switch back down to “Cook” for a second brief cycle.
4. Add Greens and Steam
Once the rice cooker automatically switches to the “Warm” setting at the end of its cycle, do not open it immediately.
Quickly open the lid, scatter the frozen peas and carrots on top of the rice (if using), and immediately close the lid again. Let the rice sit undisturbed on the “Warm” setting for 10 to 15 minutes. This utilizes the residual trapped steam to perfectly plump the rice grains and thaw the vegetables without overcooking them.
5. Fluff and Serve
Open the lid, sprinkle the fresh chopped cilantro over the top, and gently fluff the Mexican rice from the bottom up using a plastic rice paddle or fork. Serve warm!