‘Takikomigohan’ is commonly reasoned with soy sauce, but it can be any flavour. Using a rice cooker, it is very easy to prepare. This is a Spanish influenced ‘Takikomigohan’ in my style. It is quite spicy because of Chorizo, but you may wish to add extra Chilli.
4 to 6 Servings
2 cups (*180ml cup) Rice
400ml Chicken Stock or Vegetable Stock
1 canned Black Beans *drained
1 teaspoon Ground Cumin Seeds
1 teaspoon Ground Coriander Seeds
1 to 2 teaspoon Dry Oregano
2 tablespoons Tomato Ketchup
1 tablespoon Olive Oil
1 clove Garlic *finely chopped
1/2 Green Capsicum
1 to 2 Chorizo
Salt & Pepper
- Cut Onion and Green Capsicum fairly finely. Heat Olive Oil in a frying pan over medium heat, cook Garlic, Onion, Green Capsicum and sliced Chorizo until aromatic. *Note: This pre-cooking process is optional.
- Wash Rice, drain, and place it in the rice cooker’s inner pot. Add Stock, and extra water if required, up to the 2-cups-marking. Add all spices, Tomato Ketchup, Salt and Pepper and gently stir. *Note: If you use unsalted stock, you might need 1/2 to 1 teaspoon of Salt.
- Place vegetables & Chorizo mixture on top of the rice, then place Black Beans, and Do Not stir. Press ‘COOK’ button to start cooking.