optional-1/2 teaspoon of chili powder and cumin added to tomato mixture
Instructions
Put rice in a large cereal bowl and pour enough water to cover. Soak for 15 minutes, strain and discard water.
In a food processor, blend tomatoes, onions, jalapeno, and garlic until smooth. This is where I would add chili powder and cumin for extra flavor.
Heat oil in inner steel pot of pressure cooker set to Saute on Normal. Fry strained rice until rice is golden brown, 3-5 minutes. Add frozen peas to rice mixture and continue frying until hot, 2-3 minutes. Pour blended tomato mixture into pot and fry until rice looks dry, 3-5 minutes more. Stir in chicken broth and add cilantro.
Lock pressure cooker lid in place and set steam vent handle to sealing. Select Pressure Cook and cook on high pressure for 6 minutes. Let pressure release naturally. When the red float falls into original position, all pressure is released from the pot. Let rice set uncovered for 10 minutes before serving.
I didn't add any salt or pepper to taste and it needed a little at the table but this was quite good.
Serving
Suggestions
Tamales and taco salad
Originally Submitted
10/31/2019
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