INSTANT POT MEXICAN RICE

• doses: 8
• tempo ativo: 10 MINUTES
• tempo total: 30 MINUTES

Ingredientes

2 TBSP VEGETABLE OIL

2 CUPS WHITE LONG GRAIN RICE

1 CLOVE GARLIC

½ ONION, QUARTERED

1 CUBE TOMATO BULLION

½ CUP TOMATO SAUCE

1 TSP SALT

2 CUPS CHICKEN BROTH

Instruções

1. RINSE RICE UNDER COLD RUNNING WATER AND SET ASIDE.

2. TURN INSTANT POT TO SAUTE FUNCTION, WHEN HOT ADD OIL THEN RICE AND COOK ABOUT 5 MINUTES UNTIL RICE IS VERY WHITE AND SOME PIECES GOLDEN.

3. ADD GARLIC, ONION, BULLION, TOMATO SAUCE, SALT AND CHICKEN BROTH. PRESSURE COOK 3 MINUTES MAKING SURE TO TURN OFF KEEP WARM FUNCTION.

4. LET NATURAL RELEASE FOR 10 MINUTES. FLUFF WITH FORK AND