Arroz Rojo (Red Rice)
⏱️ Prep: 10 min🍳 Cook: 14 min
Ingredients
| 1.5 cups | 360 ml | white rice |
| — | water to cover | |
| 4.5 | tomatoes | |
| 0.25 | onion, or more to taste | |
| 0.75 | clove garlic | |
| 1.5 teaspoons | 7.5 ml | vegetable oil, or as needed |
| 1.5 | fresh jalapeño peppers (optional) | |
| 1.5 cups | 360 ml | frozen vegetables (corn, carrots, and peas) |
| 3.5 cups | 840 ml | water |
| — | salt | |
| — | chicken bouillon powder to taste | |
| 1.5 sprigs | fresh cilantro |
Instructions
Ready in: 1 hr 4 min / Prep time: 10 min / Cook time: 14 min
- Put rice in a bowl and pour enough water over the top to cover. Soak rice in water for 15 minutes; strain and discard water.
- Blend tomatoes, onion, and garlic in a blender until smooth. Alternately, place ingredients in a bowl and blend using an immersion blender.
- Heat oil in inner steel pot of pressure cooker set to Sauté on Normal. Fry strained rice and jalapeño pepper in hot oil until rice is golden and jalapeño bursts open, 3 to 7 minutes.
- Add frozen vegetables to rice mixture and continue frying until hot, 2 to 3 minutes. Pour blended tomatoes into pot and fry with vegetables and rice until rice looks dry, 3 to 5 minutes more.
- Stir 3½ cups water, salt, and chicken bouillon into pot. Add cilantro to pot and press Cancel to stop Sauté.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 6 minutes. Let pressure release naturally. When the red float falls into its original position, all pressure is released from the pot.
- Let rice rest, uncovered, for 10 minutes before serving.
Mealthy Tip: Use vegetable bouillon instead of chicken bouillon to make this a vegetarian and vegan recipe.