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Ingredients
- 1-1/2 cup long grain white rice
- 1/4 cup oil vegetable or canola oil
- 1 tsp garlic minced
- 1/4 medium onion finely diced
- 1/4 cup tomato sauce
- 2 tomato bouillon cubes finely chopped
- 1/4 tsp salt
- 1 carrot diced
- 1-1/2 cup chicken stock or water
- 1/4 cup frozen peas
Ingredients
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Instructions
- Rinse the rice until the water runs clear. Drain well.
- Turn Instant Pot to sauté. Once hot, add oil to the bottom of the pot.
- Add rice and sauté, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- Add water and stir well, making sure the bullion cubes are dissolved.
- Turn instant pot off. Secure lid and turn valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 4 minutes
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas. Gently fluff the rice with a fork (do not stir).
- Place lid over the bowl and allow rice to rest for a few more minutes before serving.