Pressure Cooker Mexican Rice

• Vegan
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 Jalapeno, small
  • 1/2 White onion

• Canned Goods

  • 1/2 cup Tomato paste

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 2 tsp Salt

• Liquids

  • 2 cups Water

Found on eatwithinyourmeans.com

Description

Ingredients

• 2 cups long-grain rice, such as Lundberg Farms Brown Basmati
• ½ white onion, chopped
• ½ cup tomato paste
• 3 cloves garlic, minced
• 1 small jalapeño, optional
• 2 t. salt
• 2 cups water

Directions

• Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
• Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
• Lock lid onto the pressure cooker and bring to pressure over high heat.
• Once pressure is reached, reduce the heat just enough to maintain the pressure.
• Cook white rice for 3 minutes, and brown rice for 22 minutes.
• Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
• Fluff rice with a fork, and serve hot.
• Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
• Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
• Lock lid onto the pressure cooker and select the High Pressure function.
• Cook white rice for 3 minutes, and brown rice for 22 minutes.
• Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
• Fluff rice with a fork, and serve hot.