Friday, April 14, 2017

Instant Pot Mexican Rice

Set Instant Pot to Saute, and toast the following for 8 minutes:
1/4 cup olive oil
2 cups brown rice

Meanwhile, blend the following:
1 cup fresh, frozen, or canned tomatoes
2 jalepeno peppers (I took out the seeds)
1 medium onion
4 cloves garlic
1-1/2 teaspoons salt
2 cups vegetable broth (or less--use only enough to total a scant 4 cups in the blender)

When rice is toasted, pour the contents of the blender into the Instant Pot, close the lid, close the vent, and cook on high pressure for 45 minutes. Let stand 10 minutes after it finishes before releasing the pressure.

If you want a non-Instant Pot version of this recipe, check out my friend's blog where I got the original idea from!

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