IP Spanish Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 2 or 4 cup measuring cup add the chicken broth, tomato sauce, cumin, salt, black pepper, chili powder and cayenne pepper (if using).

Step 2

Stir it all up and set aside.

Step 3

When you see "Hot" on the display, add the oil to the pot, then the onion and bell pepper.

Step 4

Cook for a couple of minutes until they start to soften and brown a little, add the garlic and continue to sauté and stir about 15 seconds.

Step 5

Make sure the valve is set to Sealing and push the Pressure Cook (or Manual) button.

Step 6

Use the + and buttons to get to 8 minutes.

Step 7

Yes, that's 8 minutes.

Step 8

When it beeps that it's done, just leave it for 10 minutes natural release.

Step 9

Then flip the valve to Venting for a quick release of any remaining pressure.

Step 10

When the pin drops, press Cancel, remove the lid and fluff the rice with a fork, making sure to loosen all the rice from the bottom.

Step 11

Add some chopped cilantro, if desired and serve immediately or remove the rice to a bowl and cover tightly until serving.

Step 12

Since the base of the pot stays hot for a while, you will want to get the rice out so it doesn't continue cooking

Step 13

**Note: This recipe was tested in a 6 quart IP.

Step 14

If you have an 8 quart pot, I recommend doubling the recipe or making it PIP (Pot In Pot) by following the recipe up to deglazing, then emptying the contents into a metal or heat safe dish.

Step 15

Add 5 cups water to the liner.

Step 16

Then add your rice to the dish of deglazed liquid/spices, level it out and place it on the trivet.

Step 17

Do not cover the PIP dish.

Step 18

Close the lid, make sure the valve is set to Sealing and continue with the same time as above.