Spanish Rice

Made fish tacos with fixings for a pre-party dinner this July 4th.  Don’t have the exact measurements for the liquids used because I used a rice cooker

• 1/2 white onion, chopped
• 1 1/2 cups white Jasmine rice
• Chicken broth
• Tomato sauce (El Pato, preferred)
• 1/2 cup frozen corn (no need to thaw)

1. In a medium skillet, sauce the onions over medium heat until soft and translucent
2. Add the rice and fry until the kernels are less opaque
3. Add rice to the rice cooker
4. Add chicken broth until the liquid line hits the “1”
5. Add tomato sauce until the liquid hits “1 1/2”
6. Stir, then start the rice cooker.  Once the cook cycle has completed, stir the rice.  You may need to press the cook button again to help the rice absorb any leftover liquid.
7. Stir in the frozen corn and add salt to you preference