Ingredients
2tbspvegetable oil,or olive oil
¾cupyellow onion,finely chopped
1tbspgarlic,minced
14.5ozvegetable broth,(1 can), low-sodium
1cupwater
8oztomato sauce
1½tspchili powder
½tspground cumin
1dashcayenne pepper
salt and freshly ground black pepper
2cupswhite rice,long-grain
1tbspcilantro,chopped
1tbspjuice of 1 lime
Preparation
Select the Sauté/Browning option on the pressure cooker. Once it reads “hot”, add the vegetable oil and onions, and sauté for 2 to 3 minutes. Add the garlic, then sauté 30 seconds longer.
Press Cancel, then pour in the vegetable broth, water, tomato sauce, chili powder, cumin, cayenne pepper, then season with salt and pepper to taste. Stir, then mix in the rice.
Lock the lid in place, making sure the valve is set to “sealing” position, then select Manual mode and 4 minutes cook time.
When the cook time ends, turn the pressure cooker off, then let the pressure release naturally for 10 to 15 minutes
Once the steaming stops, finish using the quick pressure release method according to manufacturers instructions.
Fluff with fork, add cilantro and lime juice. Then serve warm and enjoy!
