Arroz – Spanish Rice: Mexican Pressure Cooker Recipes
In America, the basic rice used in Mexican cuisine is referred to as “Spanish Rice” – which confuses Spaniards because they have never heard of it. My guess: the rice got it’s name when someone translated the recipe from the original in Spanish… and not knowing what to call it, they titled it after the language in which it was written.
Whatever the origins of its nomenclature, this recipe belongs to the “pilaf” family where both Italian Risotto and Spanish Paella reside – and can be equally pressure cooked into quick perfection.
Perfectly Pressure Cooked “Spanish” Rice
Since the rice varies depending on what part of the country, or world, you happen to be I was able to make this recipe work with almost any kind of rice by playing with the liquid ratios. You will be adding chopped tomatoes and their juice so you need to account for this extra liquid. All you need to do is follow the rice:water ratio for the rice variety you are using, and subtract half a cup of water from the total liquid for each cup of chopped tomatoes you add to the recipe.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||none||4-5 min.||High(2)||Natural|
- 1 tablespoon vegetable oil
- 1 onion , chopped
- 2 cups medium or long grain white rice
- 1 cup chopped tomatoes and their juice or canned chopped tomatoes
- 2½ cups water
- 2 tsp salt
- ⅛ teaspoon cayanne pepper
- 1 teaspoon oregano
- 1 green onion, chopped (optional)
- In the pre-heated pressure cooker, on medium heat without the lid, add the vegetable oil and onion.
- Saute’ until the onions begin to soften (about 5 minutes). Add the rice and saute’ until the first few grains begin to brown (about 3 minutes).
- Add the tomatoes, water, salt, oregano and cayenne pepper, mix well and be sure to scrape the bottom of the pan well to un-stick any rice.
- Close and lock the lid. Turn the heat up to high and when the cooker reaches high pressure, lower the heat to the minimum needed to maintain pressure. Pressure cook for 4-5 minutes at high pressure.
- Open with the Natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on it’s own (about 10 minutes). For electric pressure cooker, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open. Then, release the rest of the pressure using the valve.
- Mix the rice, and serve with finely chopped green onion garnish.