Spanish Rice in a Rice Cooker
Easy Spanish rice in a rice cooker recipe with saffron and smoked paprika. One pot, no watching needed.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Pinch of saffron (optional)
- 475 ml chicken stock (3 rice cooker cups)
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 1 red or yellow bell pepper (diced)
- 2 cloves garlic (crushed)
- 1 ¼ teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon fresh thyme leaves (roughly chopped)
- 260 grams basmati rice (2 rice cooker cups)
- Finely grated zest of half a small orange
- Handful of fresh parsley (chopped (for serving))
Instructions
- 1
Step 1: Infuse the saffron Add the saffron to hot chicken stock if using. Set aside to infuse while you prepare the vegetables.
- 2
Step 2: Sauté the aromatics Set your rice cooker to sauté mode. Allow it to preheat fully. Once hot, add the olive oil, onions, and bell pepper. Cook for 6 to 7 minutes, stirring regularly, until softened.
- 3
Step 3: Add garlic and spices Stir in the garlic and cook for one minute. Next, add the salt, smoked paprika, paprika, oregano, and thyme. Cook for another minute to toast the spices and release their flavour.
- 4
Step 4: Combine rice and liquid Add the basmati rice and toss to coat in the oil and spices. Sprinkle in the orange zest. Pour in the chicken stock (with saffron if using). Stir once to combine.
- 5
Step 5: Cook the rice Set the rice cooker to the white rice setting. Close the lid. Do not lift it while cooking.
- 6
Step 6: Fluff and serve Once the timer sounds, open the cooker. Fluff the rice with the plastic paddle spoon. Fold through the chopped parsley. Serve immediately.