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Kari's Puerto Rican-Style Rice in the Instant Pot (pressure cooker)
1 cup chopped sweet onion
3 small chopped red and yellow sweet peppers (1/2 cup)
5-6 cloves garlic, chopped (about 1 Tbsp)
4 pimiento-stuffed green olives, chopped
1/4 tsp crushed red pepper flakes
1/4 tsp Mexican oregano
1/2-1 tsp salt (optional)
1 tsp ground cumin
2 tsp parsley flakes
2 twists fresh-ground black pepper
1 (14.5-ounce) can no-salt diced tomatoes
1 (15-ounce) can small red beans, rinsed and drained (or substitute another favorite bean such as pinto, kidney, or pigeon pea)
3 cups water
handful cilantro, chopped (1/4 cup)
2 cups long-grain white rice
1. Set Instant Pot to "Saute." Chop and saute in a small amount of water, adding as you go: onion, peppers, garlic, and olives. Add more water in small amounts as needed to prevent sticking/burning.
2. Add spices: pepper flakes, oregano, salt, cumin, parsley flakes, and black pepper. Saute a couple minutes to "toast" spices.
3. Add tomatoes, water, beans, and cilantro. Cook and stir a minute or two.
4. Add rice.
5. Place lid on Instant Pot. Place vent in sealed position. Select "rice" setting to cook. This will cook for 12 minutes after reaching pressure.
6. When timer sounds, turn off. Release pressure by turning valve to "venting." When all the pressure is released, remove lid. Stir and fluff rice. Serve.
Note: You can also make this in a regular pan with a tight-fitting lid on the stovetop. You will need to cook the rice about 20 minutes. If you prefer to use brown rice, adjust cooking times accordingly.
