INSTANT POT HISPANIC RICE
We love this recipe! It's our go-to side for any Hispanic dish. Here is my own twist on it. I am pretty generous with the chicken bouillon/stock and tomato bouillon/paste.
INGREDIENTS
- 2 Cups Rice
- 1/4 Cup Vegetable Oil
- 1/2 Tbsp. Minced Garlic
- 1/2 Onion Quartered
- 1/4 Cup Vegetable Oil
- 1/2 Tbsp. Minced Garlic
- 1/2 Onion Quartered
- 1 Cube Tomato Boullion or 2 Tbsp. Tomato Paste
- 1/2 Cup Tomato Sauce or 2 Tbsp Tomato Paste
- 2 Tsp. Salt
- 3 Cups Chicken Broth/Bouillon
INSTRUCTIONS
- Turn on Instant Pot to Saute function (medium heat). Add oil and rice. Stir and cook until rice turns white and some grains are golden. Press Cancel.
- Add garlic, onion, tomato bouillon, tomato sauce, salt, and chicken broth. Stir well scrapping the bottom to ensure nothing is sticking to the bottom of the pot.
- Close and lock the lid. Make sure the valve is set to seal. Select Manual or Pressure Cook at high. Set time for four minutes. Turn the Keep Warm function off.
- When the cooking cycle ends press cancel (if you don’t it’s ok, it will turn off automatically since the keep warm function is off). Allow the pressure to release naturally for at least 10 minutes. If the float valve is still up, use the end of a utensil to press the pressure release valve to allow the remaining steam to release.
- Remove lid. Fluff with a fork.