Puerto Rican-Style Rice in the Instant Pot (pressure cooker)

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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.

Tunisian Fusion (Sweet Potato-Rice Stew)

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Kari's Tunisian Fusion (Sweet Potato-Rice Stew)
Serves 4-6

This recipe was inspired by Mary McDougall's Tunisian Sweet Potato Stew and my craving for congee.  Rich, tomato-y sauce is thickened by brown rice, long-cooked in large amounts of water.  

1 onion, chopped
1 jalapeno, seeded and quartered (or more, if desired)
4 cloves garlic, minced
2 tsp minced ginger
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tps red pepper flakes
1/2 tsp ground cinnamon
1/2 cup brown basmati rice
water (about 15 cups total)
2 vegetable bouillon cubes (I used Rapunzel vegan no-salt cubes)
1 (14.5 ounce) can no-salt diced tomatoes
1 (8 ounce) can no-salt tomato sauce
3 cups chopped Napa cabbage (or regular green cabbage)
1 cup cut green beans (I used frozen)
2 medium sweet potatoes, peeled and cut in small chunks
1 (14.5 ounce) can chickpeas, rinsed and drained
3 Tbsp peanut butter
1 1/2 tsp kosher salt, or to taste
1/4 cup raisins
1 Tbsp each chopped fresh parsley and cilantro

In a large pot, saute onion, adding water as necessary to prevent burning, until onion is golden brown.  Add garlic, ginger and jalapeno; saute a couple minutes.  Add cumin, ground coriander, pepper flakes and cinnamon; cook and stir 1 minute. 

Add 8 cups water and vegetable bouillon; bring to a boil and stir in rice.  Cook uncovered over med-high heat for 45 minutes, stirring occasionally. 

Add 4 cups boiling water and continue cooking 30 more minutes, stirring occasionally.

Add tomatoes, tomato sauce, green beans, cabbage, sweet potatoes, chickpeas, and 3 more cups boiling water.  Cook over medium heat 30 minutes, stirring occasionally.

Add peanut butter, salt, and raisins.  Reduce heat to simmer, cover, and cook 30 minutes.

Stir in cilantro and parsley.

Serve with favorite flatbread or over cooked grains or couscous. 

Jambalaya

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Jambalaya and collard greens w/garlic

Kari's Jambalaya

(serves 4)

1 medium onion, chopped

2 ribs celery, chopped

1 small green bell pepper, chopped

2 cloves garlic, minced

2 cups water

1 tsp Better Than Bouillon No chicken base

1 can no salt diced tomatoes

1 Spicy Smoked Kashi Seitan Sausage, cubed (See note)

1 cup long grain white rice

1 tsp dried thyme

1/2 tsp dried basil

1/4 tsp cayenne

1/4 tsp freshly ground black pepper

1 bay leaf

In a 4-qt Dutch oven, saute onion, celery and bell pepper until softened, adding small amounts of water if necessary to prevent sticking. Add garlic and sausage cubes and cook a couple minutes longer. Add water, Better Than Bouillon base, tomatoes, rice, and spices. Stir to combine. Bring to boil, cover, reduce heat, and simmer 20 to 25 minutes until liquid is absorbed and rice is cooked. Cooking times may vary depending on your rice. Remove bay leaf and serve.

Note: I used my Kashi seitan sausage in this, but you can use any type of seitan you like. You could also substitute a can of rinsed and drained beans for the sausage. Red beans or blackeye peas would work well, but use your favorite. Mushrooms is another possibility.



Vegetable Congee

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This is my very first congee!  Congee is a comfort food that goes by many names in different countries.  There are many versions and variations.  Change up the vegetables and spices or omit them altogether.  Make it thick or thin, spicy or not, whatever you choose.  You're the boss.  You are only limited by your imagination.

Kari's Vegetable Congee

(makes approximately 10 cups)

This is a comfort food that you can eat for breakfast, lunch or dinner. To me, the flavor and texture of this particular version are like a cross between cream of broccoli and egg drop soups, though it contains no eggs or cream.

3/4 cup jasmine rice, well rinsed

8 cups water

1 rib celery, minced

1 carrot, peeled and minced

5 button mushrooms, chopped

6 broccoli florets, chopped

5 cauliflower florets, chopped

2 cups boiling water

1 Tbsp Better Than Bouillon No Chicken Base

1 Tbsp tamari

1/4 tsp granulated garlic

1 scallion, thinly sliced

Place rinsed rice, celery, and carrot into rice cooker. Add water to 6 cup mark. (This is 8 cups of water in my rice cooker.)  Cook approximately 40 minutes, stirring occasionally. Tilt the lid so congee doesn't foam up and out of the rice cooker.

Stir in bouillon base, garlic, tamari, mushrooms, cauliflower and broccoli, and add 2 cups hot water. Replace lid, tilted, and cook 15 minutes, stirring occasionally.

Stir in scallions. Serve.

Note: I made this in a rice cooker, but you can make it in a pot on the stove top if you prefer. I have a very simple rice cooker with two settings, cook and warm. Some rice cookers have a congee setting.

Black Rice Salad

This rice salad appears on my plate in the previous post. I used half black and mahogany rice and half brown mix. Both Lundberg brand. You could use whatever whole-grain rice you prefer.

Kari's Black Rice Salad

1/2 cup japonica black rice (or other)
1/2 cup brown rice (or other)
1 tsp Better Than Bouillon No Chicken flavor

1 sweet onion, chopped
1/2 tsp rubbed sage

1 stalk celery, chopped
2 Tbsp minced fresh parsley
1 cup dried cranberries (or other)
6 Tbsp Almond Accents original oven roasted sliced almonds

Dressing:
1/2 Tbsp Ponzu citrus seasoned soy sauce
2 Tbsp frozen pineapple-orange juice concentrate
2 Tbsp white zinfandel wine
1 Tbsp turbinado sugar (or other)
1/4 cup dried apricots, chopped (about 6)

Rinse rice. Cook rice as directed in water with bouillon paste (or you can use vegetable broth instead). Place cooked rice in colander and rinse under cool water. Drain well.

Spray nonstick skillet with cooking spray. Saute onion on med-low 15-20 minutes until caramelized. Add water as necessary to prevent sticking/burning. Stir in sage.

Meanwhile, in small bowl, whisk together dressing ingredients. Add to onion-sage in skillet and bring to simmer. Add apricots; simmer a minute, then remove from heat.

In a large bowl, combine cooked rice, celery, parsley, and cranberries. Add onion-apricot dressing mixture and toss together. Add almonds. Season to taste with salt and pepper. Serve warm or chilled. I like it chilled.

Puerto Rican Rice

I've been making variations of this recipe for thirty years. Did I say thirty years? Wow. That's a long time. I'm often asked to bring this to family get-togethers. There are many versions of Puerto Rican rice. They usually contain green olives and sofrito (a blend that includes onion, garlic and green pepper). Many versions contain pork. Before I quit eating meat, I would add 4 vienna sausage cut in half moons. This version is meatless, but you could add a vegan sausage or other faux meat if you wanted to. You would add it when you add the onion.


Kari's Puerto Rican Rice (low-fat vegan version)

2 tsp oil
1 cup long-grain white rice
1/2 medium onion, diced
1/2 green bell pepper, diced
1/4 cup green olives, sliced (about 12 olives)
2 cloves garlic, minced (You can substitute with garlic powder. Add with other spices.)
1 Tbsp parsley flakes (approx)
1 tsp cumin
pinch or two crushed red chili flakes (more, if you want it spicy)
pinch or two Mexican oregano
salt and pepper, to taste*
1 (8 oz) can tomato sauce
2 cups water, scant (You don't want this to come out soupy, so go shy of 2 cups water, probably closer to 1 3/4)
1 tsp Better Than Bouillon No Chicken flavor (optional)
1 can pinto beans (or kidney beans), rinsed and drained


In a large nonstick skillet with tight-fitting lid, heat oil and add rice. Saute over medium-high until rice turns opaque and starts to brown. Be careful not to burn. Add onion, bell pepper, and green olives. Saute, stirring occasionally, a few minutes until veggies soften. Add garlic and saute, stirring frequently until veggies are translucent and starting to brown.. Some crispy edges are nice. Add parsley flakes and spices. Cook and stir a minute to toast spices. Carefully add tomato sauce (It will splatter!). Cook and stir a minute or so. It will thicken a bit and darken. Add water and bouillon, and stir together. Add drained beans. Bring to a boil, cover, reduce heat to low, and cook 20 minutes. Do not remove lid before time is up. After 20 minutes, stir. If rice is still a bit soupy, return lid and cook a few more minutes. When liquid is absorbed, turn off heat. Let rice rest with lid on for 5 or 10 minutes before fluffing and serving.

*Salt amount will vary depending on whether you use bouillon and no-salt tomato sauce.

This reheats well in the microwave. Or you can eat it cold straight out of the fridge like my brother.