Ingredients:
2 cups long grain white rice 1/2 small onion
2-3 clove garlic
2 Tbsp tomato paste
1/2 Cup filtered water
3 cups filtered water
1 vegan chicken bouillon cube
Cooktop Directions: In a blender or food processor, puree tomato paste, onion and garlic with 1/2 cup water. Next, In a non stick skillet on low-med heat, add rinsed rice, move or stir rice very frequently to make sure it doesn't burn. Keep moving and stiring until the rice gets golden color and smells toasted and nutty. While this is happening, in a medium saucepan, heat puree mixture on low-med heat. When it's hot, add the cooked rice. Stir constantly about 45 seconds. Add in remaining 3 cups water, vegan chicken bouillon cube and bring to a boil. Once boiling, cover, turn heat down to lowest possible setting and simmer 20 minutes. Do not lift lid! When 20 minutes is up, turn heat off, lift lid to release excess steam, stir it up and heat and recover. Let rest 10 more minutes. When 10 minutes is up, fluff rice with a fork and serve. Makes about 6 cups of authentic Mexican rice!
Instant Pot Directions:
Change the water to one cup (because the water to rice ratio in the IP is 1:1) and throw all the ingredients into the IP at once. Put the cover on, cook on high pressure for 3 mins and do a natural release. It should be ready to go!
Link to video:
