Recipe Details
Ingredients
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1tablespoonavocado oil, or more as needed
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½mediumonion, finely chopped
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2large clovesgarlic, minced
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1cuplong-grain rice
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1 ½cupslow-sodium chicken stock
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½cuptomato sauce
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1teaspoonsalt
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¼teaspoonground cumin
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1pinchcayenne pepper
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
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Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
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Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot.
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Pour in chicken stock; stir any browned bits off the bottom of the pot.
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Mix in tomato sauce, salt, cumin, and cayenne pepper.
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Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories225 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 1g |
4% |
Cholesterol 2mg |
1% |
Sodium 788mg |
34% |
Total Carbohydrate 41g |
15% |
Dietary Fiber 1g |
5% |
Total Sugars 2g |
|
Protein 5g |
10% |
Vitamin C 4mg |
4% |
Calcium 26mg |
2% |
Iron 2mg |
13% |
Potassium 186mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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