Rice Cooker Recipe - Vegetable Paella

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Recipe from The Ultimate Rice Cooker Cookbook.  This is the best rice cooker cookbook we have read. If you own a rice cooker and you want to get the most out of it, we highly recommend this book.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1/4 cup olive oil
    • 1 small dried red chile, broken
    • 1/2 cup diced onion
    • 1/2 medium-size red bell pepper, halved, seeded, and sliced
    • 1/2 medium-size green bell pepper, halved, seeded, and sliced
    • 2 cloves garlic, minced
    • 1 teaspoon oregano leaves, crushed between your fingers
    • 1 teaspoon sweet or hot paprika
    • 1 medium-size zucchini, cut into 1/2-inch cubes
    • 2 large ripe tomatoes, peeled, seeded, and coarsely chopped
    • 1 1/4 cups Arborio, Valencia, or other medium-grain white rice (not Japanese style)
    • 1 3/4 cups vegetable or chicken-flavor vegetable stock
    • Few saffron threads, crushed
    • 1 teaspoon salt
    • Freshly ground black pepper
    • 1/2 cup fresh or frozen petite peas


Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When hot, add the chile, onion, and bell peppers. Cook, stirring a few times, until softened, about 10 minutes. Add the garlic, oregano, paprika, zucchini, and tomatoes. Close the cover and cook for 5 minutes. Stir in the rice, stock, and saffron. Add the salt and black pepper to taste; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

When the machine switches to the Keep Warm cycle, scatter the peas on top of the rice mixture. Close the cover and let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This paella will hold on Keep Warm for up to 1 hour. Serve hot.
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