I needed something quick and easy to go with the Taco Beef Bake with Cheddar Biscuit Topping I was making for my family for dinner. It should be no surprise that I wanted to make something in my Instant Pot, so when I found this recipe (and that I had everything on hand to make it), I knew it was going to be exactly the thing that I wanted to try! I was able to throw the Taco Beef Bake into the oven, then start to make the rice, and both were done at the same time! (Score!)
Those of us who love rice, really enjoyed this dish. The other two, were more content to eat the main dish. However, this rice was perfectly cooked and seriously so good! I will definitely be making this again in the future!
2 tbsp avocado oil (I used olive oil)
1/2 onion, chopped
1 tsp minced garlic
3/4 cup tomato sauce
2 cups long grain white rice
2 1/2 cups chicken stock
2 tsp salt
1/2 tsp cumin
dash cayenne pepper
Set the Instant Pot on saute and add your oil and onions.
Leave the lid off and stir frequently. Saute the onions for about 4 minutes and then add in the
rice and garlic. Saute the onions and rice for about 2 minutes, until they
begin to turn a golden color.
Add in the tomato sauce, chicken stock, salt, cumin, and
cayenne pepper and stir. Scrape the bottom so the rice doesn’t burn. Close and lock the lid. Turn the Instant Pot to Manual HIGH for 8 minutes.
When 8 minutes is up and Instant Pot beeps, do a quick release of the pressure.
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