Pressure Cooker Spanish Rice
Ingredients
1/4 cup coconut oil or vegetable oil
1 cup finely chopped onions
1 cup finely chopped green bell peppers seeded, and ribs removed
3 stalks finely chopped celery
3 cloves garlic minced (or three teaspoons granulated Garlic)
1 1/2 cups long grained white rice
1 1/2 cups water
1 8-ounce can tomato sauce
1 10-ounce can Rotel chopped tomatoes with green chiles
1 8.75 ounce can whole kernel corn (Drained)
1 2.25 ounce can sliced black olives (Drained)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
On the whole kernel corn and black olives, I do not use the entire
can of either one. I use about 2/3 of the can of corn and a
little over 1/2 of the can of black olives. Add these
ingredients to your liking or not at all.
Press "Saute'".
When it says HOT, add oil to pressure cooker pot.
Add the onions, green peppers, and celery, saute until soft, about
3 minutes.
Add the Garlic and cook for another minute while stirring.
Add the rice and stir together to mix. Cook the rice
until it turns opaque, about 1 to 2 minutes.
Add the water, tomato sauce, Rotel chopped tomatoes, whole kernel
corn, black olives, salt,
black pepper, and ground cumin. Stir carefully to mix ingredients.
Cover and press "Rice" and change to 10 minutes cook time.
After cooking cycle, let stand for 5 minutes then quick release
pressure.
Serve as is for a side dish, or add cooked chopped chicken for a
main dish.