It’s Taco Tuesday (or Quesadilla Wednesday in our house) and you need a flavorful side dish? Do I have the side starch for you!
This rice dish is actually a variation / spin on my favorite Rice Pilaf recipe, but adds some typical Latino-ish ingredients that kick it up a notch.
I’ve recently discovered the Instant Pot (I never thought I would say that) and it’s now my “go to” rice cooking kitchen utensil. In light of my discovery, I’m going to make this as an Instant Pot recipe. If you need help translating this to stove top cooking, please reach out and I’ll give you a hand!
Ingredients
1 - 2 Tablespoons of Vegetable Oil (I use Canola)
1/2 Small / Medium White Onion (1/8” to 1/4” dice)
1/2 Cup Red Bell Pepper (1/4” dice)
1/2 Cup Yellow Sweet Corn
2 Cloves Garlic Minced or Grated
1 and 1/2 Cups White Long-Grained Rice (I typically use Jasmine rice, but I’m sure you could substitute basmati or brown rice too - but please don’t use converted rice - sorry Aileen Cabelly - I know you like that product).
1 and 1/2 Cups Water (plus maybe another 1/8 of a cup of water)
2 teaspoons Vegetarian Chicken Consomme (I prefer the Osem Brand)
1/2 teaspoon Cumin
1 teaspoon Adobo Powder (I had Goya on hand)
1 teaspoon Turmeric Powder
Directions
Step 1 - Prep and Saute Chopped Ingredients
In my opinion, the key to enjoying cooking is mise en place - so get those items chopped and laid out on your prep surface and ready to mix in your Instant Pot.
Hit the Saute button on your Instant Pot (I set my timer to 30 mins, but you won’t need that long). When your Pot is up to temperature add your oil to the pan.
Add your onion to the pan and saute until they are sweated (about 2 minutes or so). You want them translucent, but you don’t want them too soft.
Add the Red Bell Pepper and Sweet Corn to the pot and saute for another minute or so.
Add the Minced Garlic and saute for another minute or so - you want them cooked, but don’t burn them (it will make your dish bitter).
Add the Rice to the pot and continue to stir (and stir, and stir - for about 3 mins or so) - you want to saute the rice to give it a little color, but you don’t want to burn it. This step is important because it helps to build and meld the flavors.
Add the water and give the pot a little stir. Now quickly add the Chicken Consomme, the Cumin, Adobo, and Turmeric Powder and quickly mix all the ingredients together to incorporate the dry spices.
Turn off your Instant Pot by hitting the Cancel button (you’re not done though).
Step 2 - Cook the Rice
Put the lid on your Instant Pot and close and lock the lid.
Press the Rice Button on your Instant Pot. Set the Pressure to Low and Cooking Level to Normal. Set the Time to be 12:00 Minutes.
Wait until the Instant Pot has come up to temperature, cooked for the 12:00 Minutes and the steam has naturally released.
When steam has fully escaped after cooking, crack open that Instant Pot and enjoy!!!
As Always - Bon AppetIT!
TheITGourmet
Comments