Skip to main content New<> this month
Get the Allrecipes magazine

Spanish Rice in the Pressure Cooker

Rated as 3 out of 5 Stars
12

"Spanish rice in the pressure cooker."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 225
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Footnotes

  • Cook's Note:
  • You can use broth or vegetable juice (such as V8®) in place of water. If necessary, add more liquid after releasing pressure.

Nutrition Facts


Per Serving: 225 calories; 0.7 49.5 5.5 0 295 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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.