Spanish Rice in the Rice Cooker

INGREDIENTS
4 cups of long grain white rice
 
EVOO
 
Salt
 
1/3 cup of diced red onion

1 cup of can corn, more if you prefer
 
1 can of El Pato Hot Tomato Sauce (found at most grocery stores)
DIRECTIONS
I got this recipe from one of the Owners at El Terasco Meat Market in Rancho Cucamonga, California.

I cook 4 cups of long grain white rice in the rice cooker (add 4 cups of rice, 6 cups of water, splash of EVOO, and salt) and click cook until done.

In a pan I add 1/3 cup of diced red onion and Extra Virgin Olive Oil and cook on medium heat until the onion is soft.

When the rice is done, I add 1/2 can of El Pato hot tomato sauce – more if you like it spicy, half can or more of drained corn, the red onion, and generous portion of salt.
Very easy and tastes amazing!

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