Mexican Rice (Aka Spanish Rice)

• 2 Tablespoons Olive Oil
• 1 clove Garlic, Minced
• 1/2 cups Finely Chopped Scallion Whites (reserve Green Tops For Garnish)
• 1 cup Long Grain White Rice, Rinsed And Drained
• 3/4 cups Diced Tomatoes
• 1/2 teaspoons Fine Salt
• 1-1/2 cup Chicken Broth
• 2 teaspoons Tomato Paste
• 2 Tablespoons Finely Chopped Parsley

1. Rice cooker direction:
2. Turn your rice cooker on the quick cook or regular cycle. Saute the garlic and scallions in the oil when the bottom of the rice cooker bowl gets hot. Cook for about 3 minutes or until very fragrant. Stir in all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Close the rice cooker lid and reset the regular cycle and let it run until done. Let it stand for 10 minutes after the cycle finishes. Stir in reserved scallion tops and chopped parsley. Serve right away or keep warm until needed.
3. Stove top directions:
4. In a 4-quart heavy-bottomed saucepan over medium heat, saute garlic and scallions in oil until fragrant. Add all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Bring to a boil then reduce heat to low, cover and simmer for 18-20 minutes until all the liquid is absorbed. Remove from heat. Stir in reserved scallion tops and chopped parsley. Serve.
5. Recipe adapted from 300 Best Rice Cooker Recipes.

olive oil, clove garlic, scallion whites, grain white rice, tomatoes, salt, chicken broth, tomato paste, parsley

Taken from tastykitchen.com/recipes/sidedishes/mexican-rice-aka-spanish-rice/ (may not work)