Make this classic Spanish rice side dish at home with fresh vegetables, tomato, herbs, and seasoning.
Prepare the onion and bell pepper by finely dicing them.
Heat a medium sized pan over a medium heat and add 2 tbsp olive oil.
Add diced onion and diced bell pepper and cook over a medium heat for 3 to 4 minutes.
Add rice to the same pan and stir continuously for 2-3 minutes. (I used US cup measures for the rice, not the small rice cup that comes with a rice cooker)
Pour in low sodium gluten free chicken broth, tomato paste, garlic powder, dried oregano, ground cumin, salt, black pepper, and stir well.
Bring the rice to a boil then reduce the heat on your stove to the lowest setting and cover the pan with a tight fitting lid.
Check the cook time directions on the rice packet you have used and follow those without taking the lid off to check. Most white rice takes between 15 to 20 minutes to fully cook.
Remove from the heat and fluff rice with a fork, serve hot and garnish with chopped Cilantro.
IMPORTANT! - please note that the amount of chicken broth and tomato paste are less if you are cooking the rice in a pressure cooker, please see amounts listed below.
Warm up 2 cups of chicken broth and add 1 tbsp tomato paste and stir until it's mostly dissolved, set aside to cool.
Prepare the onion and bell pepper by finely dicing them.
Add oil to the pressure cooker and using the saute setting, cook the bell peppers and onions for 3 to 4 minutes.
Then add 2 cups white rice and stir for 2- 3 more minutes.
Turn OFF the saute setting to allow the pressure cooker to cool for 5 minutes, this will help prevent the rice from sticking to the base of the pot as it cooks.
After the 5 minutes are up add the chicken broth mixed with tomato paste, and seasonings, to the pot and stir well with a flat tipped spatula to scrape up any food that may be stuck to the bottom.
Lock the lid, turn the steam vent to ‘sealing’ and using the ‘manual’ or ‘pressure cook’ button, adjust it to cook for 3 minutes at high pressure.
When the cook time time is up allow the pressure to drop on its own (NPR – natural pressure release) until the pin has dropped for 10 minutes.
When you open the lid stir it well to combine all the ingredients.
Serving Size - is approximately 66 grams of uncooked rice per person.
Nutrition - is based on the ingredients for the stovetop version, the pressure cooker instant pot version uses less chicken broth and tomato paste.
Storage - Leftover cooked Spanish rice should be cooled and stored in the fridge within an hour of cooking, if there are large amounts left you should separate it into smaller containers so it will cool faster. It will keep for up to four days in the fridge.
Freeze - You can freeze fully cooled rice in ziplock type bags, will keep for a couple of months.
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