Healthy Spanish Rice My Toddler Loves

• Rice Cooker Rice
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can diced tomatoes with green pepper celery and onion
• 1 (4 ounce) can green chilies
• 1/2 medium sweet onion
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1 1/2 cups whole grain rice
• 1 1/2 cups water
• Stove Top Dish
• 1 cup Spanish rice, from above recipe
• 1 tablespoon butter
• 3 ounces shredded Mexican blend cheese
• 1/4 cup orange puree
• Orange Puree
• 3 medium carrots
• 1 medium yams or 1 medium sweet potato
• 5 -6 tablespoons water

1. This is sort of 3 recipes in 1, but it's worth the effort if you have small kids and are fighting to get them to eat something other than mac and cheese!
2. I put all of the Spanish Rice ingredients in my rice cooker and press the button - that's it. For anybody who hasn't discovered the absolute glory of rice cookers - you can do the same thing on a stovetop - and in either case you may need to add extra water - make sure to check after about 30 minutes. Keep in mind that whole grain rice can take nearly an hour to cook.
3. The Orange Puree seems like a pain but is not hard. I do it about once a week - cut up the carrots into 1 or 1/2 inch pieces, and slice up the yam - then stick that in a steamer for 20 minutes or so. If you don't have any steamer, you can boil them for a similar amount of time - maybe less - but I haven't tried boiling.
4. Make sure the carrots and yam are plenty softened, then put them in your food processor (better than a blender, although it can get the job done) - put at least 5 or 6 tablespoons of water - and puree until smooth. The Sneaky Chef lady says you only need 2 or 3 tablespoons - but I think it's better with a bit more.
5. This gets you maybe 2 cups of puree - which I freeze in 1/2 cup containers. I take 1 out every few days or so, and it's good for 2 to 3 days once you put it in the fridge. One day I forgot to thaw some out - and my son wanted his rice - so I chipped away at the frozen stuff and put it in the stovetop rice mix, and it worked out fine.
6. Then for the final product! Put around 1 cup of the Spanish Rice into a pan with 1 tablespoon of butter, and 2 or 3 tablespoons of the Orange Puree (tablespoons can be heaping or not depending on how much of that sweet/carrot flavor you want). Add the cheese - I put around 3 oz or so - and heat up on medium-low - until the butter, puree, and cheese are all nicely melted and mixed.
7. Now serve to a hungry kid! With the above recipe you'll have plenty of Spanish Rice and Orange Puree left over - freeze the extra puree and refrigerate the rice, which will be good for 4 or 5 days.

rice cooker rice, chicken broth, tomatoes, green chilies, sweet onion, cumin, paprika, garlic salt, grain rice, water, stove top dish, spanish rice, butter, blend cheese, orange puree, orange puree, carrots, yams, water

Taken from www.food.com/recipe/healthy-spanish-rice-my-toddler-loves-349830 (may not work)