Toni Michael Chef
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№ 002 · Side · 60 min · serves 2

Mexican Rice

I never owned a rice cooker before I moved in with my boyfriend and didn't understand the need for it - get one - my boyfriend had one and forced me to start using it (I fought against it - I was so silly to do so and I'm not afraid to admit it) - the rice cooker makes the rice so you can forget about it - it's fantastic! And it cooks the rice to a way better texture than I could ever get!

— Toni · 7 August · 2026
Ingredients
  • 1 cup medium-grain white rice (such as Calrose), rinsed to water runs clear
  • 2 tbsp neutral oil
  • 1/2 sweet onion, diced
  • 1 carrot, diced
  • 1/2 cup sweet corn, frozen
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup chicken stock
  • Salt to taste

Method

  1. 01 Heat the oil in a pan over medium heat until visibly smoking
  2. 02 Add the onion, carrot, and corn, cook until onion is translucent and corn is slightly blackened, about 10 minutes
  3. 03 Add the garlic and cook to fragrant, about 30 seconds
  4. 04 Stir in the tomato paste; cook about 1 minute
  5. 05 Add the chicken stock and use a wooden spoon to scrape up brown bits
  6. 06 Taste the chicken stock mixture and add salt to taste; you want it to taste like a good chicken broth soup
  7. 07 Add rice and chicken stock mixture to rice cooker
  8. 08 Cook according to rice cooker instructions
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