Rice Cooker Puerto Rican “Yellow” Brown Rice (Arroz con Gandules)

Rice Cooker Puerto Rican “Yellow” Brown Rice
pictured with BBQ Style Tofu, Fried Sweet Plantains,
and steamed green beans

This is a Puerto Rican family recipe for arroz con gandules, "yellow rice and pigeon peas," using brown rice, adapted for the rice cooker. Recipe contributed by Maria Flores.

Serves 6 generously

• Olive oil
• 1 cup (8 ounces) tomato sauce
• 1 (15 ounce) can gandules (pigeon peas) including liquid
• 1/4 cup recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 1/4 cup sliced green olives with pimento
• 1 1/2 teaspoons salt
• 1 teaspoon taco seasoning
• 2 cups brown rice, rinsed
• Water to fill rice cooker up to the 1.2 liter mark, about 4 1/2 cups

Rub inside surfaces of rice cooker pan with olive oil. Coat bottom of pan with a thin layer of oil. Add all ingredients except rice and water. Cover rice cooker, set “cook”, bring to boiling (takes about 5 minutes), and boil for 5 minutes.

Add rice to cooker. Add water up to the 1.2 liter mark (or use water-level instructions for your rice cooker). Stir. Set to “cook”. Also set a timer counting forward. After about 40 minutes the cooker will automatically switch to “warm”. Using a large wide serving spoon, turn large sections of rice top-to-bottom. Turn only once, and do not stir. Set to “cook” again. When cooker again automatically switches to “warm” (a few minutes) check a few grains of rice for tenderness. If tough, add a little water and continue cooking until tender.

When done, remove pan from cooker base and place on stove.