This is one of our favorite side dishes when we cook Spanish style meals. It is made in the instant pot when is one of the reasons why I love this recipe. It is simple and delicious. You throw all of your ingredients in the instant pot and set the time and forget it. It is so easy to make my 12-year-old daughter can make it and loves making it.
1 1/2 cups white rice, rinsed really well
1 small can of green chilies, do not drain them
1 can diced tomatoes
1 onion, diced
1 clove garlic, minced
3 tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1 1/2 tsp oregano flakes
1 1/2 cup water plus 2 tbsp water
- Combine all of the ingredients in your instant pot and attach the lid. Set the instant pot to the rice setting. Set the venting attachment to seal.
- Let the instant pot do the cooking. When the timer beeps carefully and using a long-handled spoon push the venting attachment to vent and stand back. Let the machine vent, or you can let it vent on its own.
- You can also make this on the stove. Same steps as above but when the water starts to boil, continue to boil for 3 minutes and turn heat to low and place a lid on top. Cook for 20 minutes or until the rice is tender. Remember to stir occasionally to prevent sticking and burning.
- Pour into a serving dish and serve.
The rice setting will be set for 10 minutes for white rice. If you use brown rice I use the same amount of water as rice plus 1/4 cup extra. I find that if I use more than that the rice becomes too mushy and it won’t be fluffy. I also do not fluff the rice after cooking. I just scoop it out and serve. If you do fluff the rice, use a fork so it separates the rice so it does not smush it together. I have made this recipe with white and brown rice. They are equally delicious.
If you do opt for using brown rice, do not use the rice setting. Use the manual setting and set it for 22 minutes. I find this is the perfect time for brown rice. It comes out perfect every time.