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Tequila Rice Ole

FROM our friends at


10 servings

  • 2 teaspoons cumin seeds 1 cup red quinoa
  • 2 Tbsp lard or olive oil 7 cups vegetable stock
  • 1 small yellow onion, chopped ½ cup tequila
  • 2 cloves garlic, minced 2 tsp salt
  • 3 cups white rice chopped cilantro
  • 2 limes, halved


Toast the cumin seeds in a sauté pan for 1-2 minutes moving constantly. Remove from heat and set aside.

Heat the olive oil in a large sauce pan and sauté the onion and garlic together until softened. Add the rice, quinoa, cumin seeds, stock, tequila and salt; stir to mix well. Cover with lid.

Using the Sensor Dome™ set the burner on P3 and the timer for 20 minutes.

When the rice is cooked, stir in the chopped cilantro and serve with limes as a garnish.