Oh. Chili powder isn't really all that spicy. Especially not the amount that I use in this. Like, it's just to add a darker flavor to the beans, not heat. No worries!
Also, one thing to keep in mind with a rice cooker, I've never used one, so I don't know that you can use broth in those. The broth is mainly just to give the rice flavor besides white. If you like your rice without it though, then go ahead! That's what this kind of thing is for, to give you a starting point so that you can take it from there.
Kamak wrote:
Also, a note, probably the easiest way to peel a clove of garlic, especially the kind where the skin is tight to the clove, is to smash it with the side of your knife. You just lay the knife on it, with the blade facing away from you, put your palm on the side of the knife, more towards the non-bladed side, and apply quick pressure to "pop" the garlic. After that, the skin pretty much falls off and you're able to dice the garlic up or just throw it in like that depending on what you're cooking.
Of course, this only works if you got a decent sized chef's knife (which most kitchens should have because it's like $10 and you can use it for everything). Don't be trying this with butter knives because you'll likely either do nothing or shoot garlic across the room.
Yes, Kamak is right!
The reason I do it the way I do is because I can't seem to pop the garlic without completely crushing it so that it starts pulping. And then it's still kind of butts to get the peel off, haha. You guys might have better luck with it, though.
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