Ingredients
- Olive oil
- 1 cups brown or white rice
- 1 1/2 cups broth (brown rice) or 1 cup broth (white rice)
- 1 can diced tomatoes (or freshly chopped)
- 1/4 onion
- 1 tbsp garlic
- 1 tsp chili powder
- 1/2 tsp cayenne powder (or add diced spicy chilis depending on spice tolerance)
- 1 tsp cumin
- seasonal diced chilis
Pressure Cooker Directions
- Set pressure cooker to sauté and add oil
- Add chopped onions. chilis (if adding) and garlic and allow to brown a few minutes
- Add rice and seasonings and continue cooking about 2 minutes
- Stir in tomatoes, then add water/broth
- Set pressure to high and pressure cook 15 minutes (brown rice) or 3 minutes (white rice)
- Slow release for an additional 10 minutes
Stovetop / Oven Directions
- Set oven to 400°
- Blend the onions, garlic, tomato, and broth then set aside
- In a dutch oven or oven-safe large saucepan, heat oil over medium heat
- Add rice and brown for a few minutes
- Add your blended tomato sauce and broth
- Cover with lid and transfer to the oven. Cook 30 – 35 minutes (white rice) or 1 hour (brown rice)
- Fluff with a fork and adjust seasoning with salt and lime juice
