Arroz Spanish Rice: Mexican Pressure Cooker Recipes
In America, the basic rice used in Mexican cuisine is referred to as “Spanish Rice” – which confuses Spaniards because they have never heard of it. My guess: the rice got its name when someone translated the recipe from the original in Spanish… and not knowing what to call it, they titled it after the language in which it was written.
Whatever the origins of its nomenclature, this recipe belongs to the “pilaf” family where both Italian Risotto and Spanish Paella reside – and can be equally pressure cooked into quick perfection.
INGREDIENTS:
1 tablespoon vegetable oil
1 onion , chopped
2 cups medium or long grain white rice
1 cup chopped tomatoes and their juice or canned chopped tomatoes
2½ cups water
2 tsp salt
⅛ teaspoon cayanne pepper
1 teaspoon oregano
1 green onion, chopped (optional)
INSTRUCTIONS:
In the pre-heated pressure cooker, on medium heat without the lid, add the vegetable oil and onion.
Saute' until the onions begin to soften (about 5 minutes). Add the rice and saute' until the first few grains begin to brown (about 3 minutes).
Add the tomatoes, water, salt, oregano and cayenne pepper, mix well and be sure to scrape the bottom of the pan well to un-stick any rice.
Close the lid and set the valve to pressure cooking position.
Electric pressure cookers: Cook for 4 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 5 minutes at high pressure.
You can find complete recipes HERE
