Spicy Spanish Saffron Rice

• 1 1/2 tbsp. olive oil
• 1 jalapeños, seeded and diced fine
• 1 small red Spanish onion
• 1 green pepper, cored, seeded and diced
• 2 cloves garlic
• 1 tsp. fresh oregano, chopped
• 1 tsp. fresh thyme
• 1 small yellow summer squash, diced
• 1 red pepper, cored, seeded and diced
• 1 1/2 cups Arborio rice (short grain)
• 1 3/4 cups chicken broth
• 1/4 tsp. saffron dissolved in 1 tbsp. milk
• 1/2 cup frozen peas
• salt and pepper
• 12 oz. canned plum tomatoes, juiced strained and chopped

• Sauté onion and jalapeños in olive oil until softened, about 10 minutes on COOK mode of Rice Cooker.
• Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with lid on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
• Place lid on unit and cook until cycle is complete. Stir in peas, salt and pepper and leave on KEEP WARM mode until peas are thoroughly warm throughout.