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Puerto Rican Rice
Ingredients:
2 cups uncooked jasmine rice
3 tablespoons canola oil
2 heaping tablespoons sofrito (see page 42)
1 (4-ounce) can tomato sauce
1 (15-ounce) can gandules (pigeon peas)
1 packet Sazón Goya
¼ teaspoon ground cumin
¼ teaspoon ground oregano
Sea salt and pepper to taste
2 cups water or chicken stock
Directions:
1. Rinse rice well; set aside.
2. Press "sauté" and add oil and sofrito to rice cooker, cooking until sofrito
has softened.
3. Add tomato sauce and continue cooking for 2 minutes.
4. Stir in remaining ingredients.
5. Close lid and press "rice" and set rice cooker to white rice.
Quinoa Breakfast Bowl
Ingredients:
2 cups uncooked quinoa
2 cups almond milk
2 cups apple cider
2 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon sea salt, optional
1 cup fresh fruit of choice, chopped
½ cup edamame
½ cup pumpkin seeds
¼ cup shredded unsweetened coconut
Directions:
1. Combine quinoa, almond milk, apple cider, maple syrup, spices, and salt
in rice cooker.
2. Close lid and press "rice" and set rice cooker to white rice.
3. Once quinoa is completely cooked, transfer to serving bowls.
4. Top quinoa with fruit, edamame, pumpkin seeds, and coconut.
5. Drizzle with additional maple syrup if desired.
38
Recipes
Serves: 8
with Achiote
®
Serves: 4
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