Mexican Rice w/ Cayenne Peppers & Bay Leaves

This Mexican Rice consists of cayenne peppers, red onion, garlic, bay leaves,
brown rice, vegetable broth (or water), cumin, coriander, smoked paprika, salt,
and pepper.

Servings: 4 cups

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Course:

Side Dish

Cuisine:

Mexican Latin American

Instructions

1 Add all of the ingredients into a rice cooker. I like to start with the larger
vegetables and then add the smaller ingredients, followed by the rice and water.

This cooks the larger vegetables on the bottom, while dispersing the flavor
profiles in the middle. Although with some mixing, this really doesn't matter
all that much. Everything will eventually cook together!
2 Press the cook button on the rice cooker. It should take about 45 minutes to
cook.

Alternatively you can simmer on the stove. Add all of the ingredients to a pot,
bring uncovered to a boil, lower heat to a simmer, and cook covered for about 15
minutes, or until the sweet squash and rice are tender. Turn off heat, add lid,
and let sit another 5-10 minutes.
3 When the rice is fully cooked, let sit for 10 minutes, and then fluff with a
wooden spoon and serve.

Do not use a fork or other metal utensil. It will scratch off the nonstick
surface on the rice cooker. This will leach Teflon into your food and cause
future dishes to stick to the bottom!

Mexican Rice w/ Cayenne Peppers & Bay Leaves

Course:

Cuisine:

🧂 Ingredients

Instructions

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