Ingredients:
1 rice cooker cup measure brown rice
1 can (16 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (with juices)
2 chicken bullion cubes
1 tablespoon dried onion flakes
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon coriander powder
¼ cup powdered cheese
1 ½ cups water
pepper to taste
Instructions:
Rinse the Rice: Place the brown rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Prep the liquid: Pour the juice of the canned tomatoes in a measuring cup and add boiling water up to the 1 ½ cup mark. Then add in the bullion cubes and crush them up and dissolve them into the liquid.
Prep the Rice Cooker: Put the rinsed rice in the rice cooker's inner pot. Add the drained kidney beans and the diced tomatoes.
Seasoning: Add the dried onion flakes, dried cilantro, paprika, turmeric powder, coriander powder, ground cumin, oregano and a pinch of pepper to taste.
Water: Pour in the 1 1/2 cups of liquid over the ingredients.
Cooking: Close the rice cooker's lid and select the regular cooking setting. Start the cooking process. The rice cooker will automatically adjust the cooking time based on the ingredients and water.
Cheese Addition: Once the rice cooker indicates that the cooking cycle is almost complete (when there's about 5 to 10 minutes left) after approximately 40 minutes of cooking time have elapsed., gently stir in the powdered cheese. This will allow the cheese to melt and create a creamy texture.
Finish Cooking: After the rice cooker completes its cooking cycle, open the lid and give the rice a gentle stir to evenly distribute the flavors.
Serve: Dish out the flavorful beans and rice mixture into serving bowls. Add taco sauce or hot sauce to taste.
