Last night I made a great batch of Mexican rice that I’ve never really been able to perfect on the stove.
Rinse 1 cup of white rice
Sautee mode - High - 2 tablespoons canola oil. Toast rice, throw in a couple dashes of cumin, slightly toast the cumin once rice is toasted. Add like 1/2 a teaspoon each of salt, pepper, chili powder and paprika. Stir and let those seasonings bind to the rice.
Throw in 1 1/2 cups of water with a caldo de tomate mixed in by heating in the microwave. Add a small can of green chili’s. Cook on highest rice setting completely sealed with vent closed (it’s like 12 minutes) let de-pressure naturally for 5 minutes, then manually release pressure. I was drunk when I made it, but I’m pretty positive this is how I did. I’m gonna be pissed if I can’t replicate it.
I attempted to make this with chili verde in the instant pot. Unfortunately, the pork did not turn out how I wanted it to.