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I modified a recipe from food.com to work with our rice cooker and some additional adjustments based on ways I made this in the past.

Servings: 8-10

Ingredients:

• 12 ounces canned tomatoes
• 1 medium white onion
• 2 medium jalapeños
• 2 cups long grain white rice
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 1⁄2 teaspoons salt
• 1⁄2 cup fresh cilantro/coriander, minced
• 1 lime

Directions:

1. Make 2 Cups of chicken bullion
2. Process tomato, bullion, garlic, jalapeño and onion in processor or blender until pureed and thoroughly smooth.
3. Place rice in rice cooker, add puree to water limit or supplement with more water as necessary
4. Turn on rice cooker as normal
5. While cooking, chop cilantro/coriander
6. Once complete stir in cilantro/coriander and serve with lime wedges.

Comment: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

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