Experiments in Cooking

Mexican meal part 1: Spanish rice in IP

I had about 30 minutes in which to use the IP, clean it out, and then use it again to make pork. I decided upon this no-saute version of Spanish rice, in which you get to simply dunk everything in the pot and pressure cook it. I chose to use matta rice, which is similar to brown rice in texture and nutritive value (though I find its taste and texture better than that of brown rice). Lastly, I cooked it “PIP” (pot-in-pot) to simplify cleaning.

I served it with a side of fajita-spiced veggies for my vegetarian guest.

Spanish Rice (no-saute version), IP-PIP
Ingredients:

  • 1 cup matta rice, rinsed well
  • 1.5 cup water, plus 1 cup water for outer pot
  • 1 medium purple onion, cut into quarters and sliced
  • 3 cloves garlic, sliced thin
  • 2 tbsp tomato paste
  • 1 large tomato, diced
  • half red bell pepper, diced
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1 tsp kosher salt

Add all ingredients to inner pot (I cooked it pot-in-pot “PIP” to enable quick IP reuse).

Add 1 cup water to IP’s pot, place IP’s trivet it and set inner pot on it.

Cook on high pressure for 22 minutes. Release 5 minute after done. Fluff the rice.

Optional: garnish with green onions.



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