Spanish Rice in the Multi-Cooker

I've been working on my Spanish rice recipe for years it seems. Some days it's perfect, other days stuck to the bottom of the pan or watery. Hmmmm I say, how do I make it perfect every time? My aha moment was after making risotto in the Multi-Cooker one day. Couple of nights later I was getting ready to make Spanish rice and I thought, all the steps are the same, why not try it in the Multi-Cooker. Well guess what? Perfect rice! Tried again a couple of weeks later and once again, perfect rice. In 6 minutes!

I have a Fagor Multi-Cooker, so the process may be different for those of you using other cookers, just check out a rice recipe that sautes prior to adding liquid and kind of follow those instructions for your brand.

Jan's Spanish Rice for the Multi-Cooker

Ingredients:
2 teaspoons olive oil
2 cloves garlic, minced
1 carrot, peeled and finely diced
1 small onion, finely diced
1 cup uncooked white rice
1 can Rotell tomatoes with green chile (you pick the heat level)
1 can chicken broth (about 1 3/4 cups for those of you measuring from the box)
1 teaspoon chili powder (feel free to use Ancho or Chipotle for some heat here)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (10-15 grinds of the mill)

Instructions:
Set multi-cooker to brown. add oil, heat a minute, add onion, garlic and carrots. saute 2-3 minutes till soft.

Add rice, saute till translucent.

Add tomatoes, broth, spices and peas, stir to combine.

Cover and set multi-pot to rice setting (6 minutes on my Fagor) and let it do it's thing.

When cycle is finished, let sit for 5 minutes, release steam, stir, adjust seasoning and enjoy.