Spanish Brown or White Rice

Serves: 4 – 6

Prep: 15 minutes

minutes

Cook Time (minutes): 30 – 60 minutes

minutes

Ingredients

  • <ul>
  • <li>Olive oil</li>
  • <li>1 cups brown or white rice</li>
  • <li>1 1/2 cups broth (brown rice) or 1 cup broth (white rice)</li>
  • <li>1 can diced tomatoes (or freshly chopped)</li>
  • <li>1/4 onion</li>
  • <li>1 tbsp garlic</li>
  • <li>1 tsp chili powder</li>
  • <li>1/2 tsp cayenne powder (or add diced spicy chilis depending on spice tolerance)</li>
  • <li>1 tsp cumin</li>
  • <li>seasonal diced chilis</li>
  • </ul>

Pressure Cooker Directions

  1. Set pressure cooker to sauté and add oil
  2. Add chopped onions. chilis (if adding) and garlic and allow to brown a few minutes
  3. Add rice and seasonings and continue cooking about 2 minutes
  4. Stir in tomatoes, then add water/broth
  5. Set pressure to high and pressure cook 15 minutes (brown rice) or 3 minutes (white rice)
  6. Slow release for an additional 10 minutes

Stovetop / Oven Directions

  1. Set oven to 400°
  2. Blend the onions, garlic, tomato, and broth then set aside
  3. In a dutch oven or oven-safe large saucepan, heat oil over medium heat
  4. Add rice and brown for a few minutes
  5. Add your blended tomato sauce and broth
  6. Cover with lid and transfer to the oven. Cook 30 – 35 minutes (white rice) or 1 hour (brown rice)
  7. Fluff with a fork and adjust seasoning with salt and lime juice