- 2 Tbs. Oil
- 2 Tbs. chopped onion (I often use dehydrated onion)
- 1/2 T. minced jalapeno (I seldom have a jalapeno on hand. I use about 1/2 tsp. cumin and 1/8 -1/4 tsp. ground red pepper instead. A little less than 1/4 is great for my family)
- 2 cloves minced garlic
-1/2 tsp. salt
- 2 cups long gain white rice
- 1 can (8 oz) tomato sauce
- 3 1/4 cups water (only use 3 cups if you are using the pressure cooker method)
Stovetop: Heat oil in pan. Add onion, jalapeno, salt, and minced garlic. Add in the rice. Sauté until the rice just starts to brown. Add tomato sauce and water. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Fluff with a fork and serve.
Pressure Cooker: Using the sauté feature, sauté the onion, garlic, jalapeno, and rice for 4-5 minutes. Turn sauté off and add water. Add in the tomato sauce and the rice. Stir well and then set on high pressure for 10 minutes. Let the pressure release on its own, or for at least 10 minutes.
- 2 cups long gain white rice
- 1 can (8 oz) tomato sauce
- 3 1/4 cups water (only use 3 cups if you are using the pressure cooker method)
Stovetop: Heat oil in pan. Add onion, jalapeno, salt, and minced garlic. Add in the rice. Sauté until the rice just starts to brown. Add tomato sauce and water. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Fluff with a fork and serve.
Pressure Cooker: Using the sauté feature, sauté the onion, garlic, jalapeno, and rice for 4-5 minutes. Turn sauté off and add water. Add in the tomato sauce and the rice. Stir well and then set on high pressure for 10 minutes. Let the pressure release on its own, or for at least 10 minutes.
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