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
- 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.