We make a super simplified version of this recipe and Nadia loves it, so it's our go-to for taco bowls.
https://www.allrecipes.com/recipe/263330/instant-pot-mexican-rice/
Ingredients
- 1 tablespoon avocado oil, or more as needed
- 1 cup long-grain rice (we use Basmati)
- 1 ½ cups low-sodium chicken stock
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- ¼ teaspoon ground cumin
- ½ cup tomato sauce
- 3/4 teaspoon salt
Directions
- Turn instant pot to saute. Heat the oil. Add the rice and toast, stirring, for a couple of minutes.
- Mix together the chicken stock, tomato sauce and salt and keep ready on the side.
- Add the onion powder, garlic powder, and cumin and toast for just a few moments, then pour in the stock and tomato sauce and give it all a quick stir before the spices burn.
- Put the lid on the instant pot and switch to high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
- Once done, use quick release for the pressure, remove lid carefully, and stir to fluff the rice.
No comments:
Post a Comment