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Spanish Rice in a Rice Cooker Recipe

Easy Spanish rice in a rice cooker recipe with saffron and smoked paprika. One pot, no watching needed.
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Spanish rice made in a rice cooker recipe
Prep Time:15 minutes
Cook Time:45 minutes

Ingredients

  • 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

  • Step 1: Infuse the saffron Add the saffron to hot chicken stock if using. Set aside to infuse while you prepare the vegetables.
  • 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.
  • 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.
  • 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.
  • Step 5: Cook the rice Set the rice cooker to the white rice setting. Close the lid. Do not lift it while cooking.
  • 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.

Notes

Storage Instructions Spanish Rice
Refrigerator storage: Transfer cooled rice to an airtight container. Store in the fridge for up to 3 days. Make sure the rice cools completely before sealing the container to prevent condensation.
Freezer storage: Freeze Spanish rice in portion-sized containers for up to 3 months. Label with the date. Frozen rice maintains its flavour well but may lose a little texture.
Reheating instructions: Reheat in the microwave with a splash of water or stock. Cover and heat in 1-minute intervals, stirring between each. Alternatively, reheat gently in a pan over low heat with a little liquid added.
Servings: 6