Pressure Cooker Spanish Rice
"A quick method to make an old standby. This is for stove top pressure cooker. If you have an electric cooker, follow your manufacturers instructions."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (296.4 g)
- Calories 320.3
- Total Fat - 10 g
- Saturated Fat - 1.9 g
- Cholesterol - 15.6 mg
- Sodium - 1560.9 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 1.3 g
- Sugars - 2 g
- Protein - 9.3 g
- Calcium - 45.2 mg
- Iron - 2.2 mg
- Vitamin C - 32.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in the pressure cooker over medium-high heat. Add onion, garlic and green pepper. Cook until the onion is soft.
Step 2
Add the rice and cook 1 minute.
Step 3
Add remaining ingredients; cover and lock the lid. Bring to high pressure over high heat. Lower heat to stabilize the pressure. Cook for 7 minutes.
Step 4
Remove from heat and let pressure drop using the quick-release method.
Step 5
Unlock lid and stir rice before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use long-grain white rice in this recipe.
- If you don't like spicy food, you can omit the chipotle pepper or use less.
- Substitute vegetable broth for water - this will add more flavor to the dish and make it more nutritious.
- Substitute jalapeno pepper for chipotle pepper - this will add a milder, less spicy flavor to the dish while still providing a hint of heat.
Mexican-Style Rice Replace the chipotle pepper with 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. Add 1 can of drained black beans and 1 can of corn to the mixture before cooking.
Grilled Chicken with Lime-Cilantro Sauce - This grilled chicken dish is the perfect accompaniment to the Pressure Cooker Spanish Rice. The citrusy, herby sauce complements the flavors of the rice, while the chicken adds a hearty protein to the meal.
: Roasted Vegetables with Garlic-Lemon Vinaigrette:
This roasted vegetable dish is the perfect side to the Grilled Chicken with Lime-Cilantro Sauce and Pressure Cooker Spanish Rice. The roasted vegetables are full of flavor, and the garlic-lemon vinaigrette adds a bright, tangy flavor. Plus, the vegetables provide a healthy balance to the meal.
FAQ
Q: What type of pressure cooker should I use?
A: This recipe is designed for a stove top pressure cooker. If you have an electric pressure cooker, follow the manufacturer's instructions.
Q: How much liquid should I use?
A: Most pressure cooker recipes require at least 1/2 to 1 cup of liquid. Make sure to check the recipe for the specific amount of liquid needed.
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Fun facts:
This recipe for Pressure Cooker Spanish Rice is believed to have originated in the Caribbean islands, where it was a traditional dish for centuries.
The chipotle pepper used in the recipe is a smoked jalapeno pepper, which was first cultivated in Mexico in the 16th century and was a favorite of the Aztecs.