Spanish rice in the pressure cooker.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rice, diced tomatoes, water, onion, green bell pepper, salsa, garlic powder, chili powder, salt, and pepper in a multi-functional pressure cooker. Close and lock the lid. Select the Rice function according to manufacturer's instructions; cook until rice is tender and flavors are blended, about 10 minutes. Allow 10 to 15 minutes for pressure to build.

    Advertisement
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cook's Note:

You can use broth or vegetable juice (such as V8(R)) in place of water. If necessary, add more liquid after releasing pressure.

Nutrition Facts

225 calories; protein 5.5g 11% DV; carbohydrates 49.5g 16% DV; fat 0.7g 1% DV; cholesterol 0mg; sodium 294.6mg 12% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/24/2018
This was okay but it was bland. I definitely recommend using broth instead of water. If I were to make this again I wouldn't use instant rice either. It got way overdone. Read More
Advertisement