Reply #11: I'm mexican and would never cook mexican rice in a rice cooker

[sammytko]

I just use a regular pan. I wouldn't use cast iron. You're not supposed to cook acidic foods in cast iron. I add tomatoes so that would be a no-no.

Actually my mother would kill me if she knew how I made my mexican rice. I don't do all the grinding of spices and whatnot that she used to do. We used to even can our own tomatoes. I plan on doing that this year.

This is what I do. Brown a cup of rice til it turns opaque. Add 2 cups of hot water and 2 chicken boullion cubes and 1/2 can of tomato sauce. Add garlic salt, onion powder and powdered cumin. The powered cumin can be left out. Add to taste. Bring to a boil and then simmer for about 15=20 minutes.

It comes out pretty good for non traditional rice.