I eat low carb for the most part but I do allow myself some rice quite frequently. I find that even a fourth of a cup satisfies my craving for it, and that keeps me from feeling deprived. Mexican rice is a tricky thing when you order it at a restaurant. Sometimes it’s fluffy and not sticky and just perfect. Other times, it’s an overly-orange sticky mess. The first time I did this rice, I got it all wrong and not only did it burn a bit, but it was a sticky mess. I think I believed adding teh vegetables allowed me to reduce water in the rice, but this was not the case. So despite the vegetables you add in this rice, treat it as you would any other rice dish, with your usual proportion of rice and water. I use basmati rice and the ideal proportion for me is 1 cup rice to 1.25 water, HP 6 mins, QPR.
You can beef up this dish (Chicken up this dish?) by making Arroz con Pollo instead, by adding in a pound of bite-size chicken into it if you’d like.
- ½ medium onion quartered
- 1 tomato, quartered
- 3 cloves of garlic
- ¼ cup cilantro leaves
- ½ jalapeño or more to taste
- 2Tbsp oil
- 1 c basmati rice, rinsed and drained
- 2 tsp powdered cumin
- ½ pack Goya sazon with achiote & cilantro OR ½ tsp Achiote (can omit if you don't have)
- 1 c water
- In a blender, blend together Onions, tomato, garlic, cilantro, and jalapeño.
- Meanwhile turn your pressure cooker to Sauté and when it's hot, add in 1 tbs of oil. Add the rice and sauté for 5 minutes. You want the rice to get translucent.
- Add in the blended vegetables and let them cook with the rice for 2-3 minutes, stirring well to incorporate.
- Pour in water, add cumin, and Goya Sazon. Seal the pressure cooker, set to Manual HP for 6 minutes, and release pressure quickly when done.
- Serve with a tomatillo salsa for a little piquant flavor