Pressure Cooker Mexican Rice
2 3/4 cups basmati rice
2 tablespoons butter
2 tablespoons bacon grease
14.5 ounce can stewed tomatoes
7 3/4 ounce El Pato Green Jalapeno Sauce
4 ounces mild green chiles
2 tablespoons mild chili powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/8 cup dried diced onions or 1/4 cup diced fresh onions
1 1/2 teaspoons paprika
1 tablespoon salt
2 cups water
Place the rice, butter, and bacon grease into a large skillet or the bottom of your Instant pot. Put the pan over medium heat, or turn on the pot to saute.
Stir frequently for 5-10 minutes, or until the rice is slightly browned.
Remove from heat and place into your Instant Pot ( unless it is already there ). Dump in the rest of the ingredients, give it a stir, and place the lid onto the pot and seal it.
Press the manual button and decrease the time down to 6 minutes. Let cook and come to pressure. Once the cycle completes, let the pot sit for 10 minutes before releasing the pressure.
Remove lid, toss with forks to separate the grains, and serve with your favorite taco dish.
PRESSURE COOKER MEXICAN RICE IS THROWN TOGETHER AND COOKED IN YOUR INSTANT POT OR OTHER ELECTRIC PRESSURE COOKER. IT IS THE EASIEST SIDE DISH YOU’LL EVER MAKE, AND IS SO DELICIOUS. YOUR FAMILY IS GOING TO LOVE THIS! Check out my blog post here!
Sunday, June 18, 2017 - 3:26pm