Roasted Corn Cilantro Rice

By AzWench

Add some boneless breast of chicken to this in the beginning and you have a main course.

Ingredients

• 4 cups chicken stock
• 2 cups rice and 1/2 cup red or black quinoa
• 1/4 cup chopped cilantro plus 1/2 cup for garnish
• 1/2 jalapeño, seeded and chopped
• 1/2 chopped onion
• 1 stalk celery, chopped
• 1 large carrot , chopped
• 2 garlic cloves, chopped
• 1 cup *roasted corn
• 1/4 cup olive oil or lard
• 1 tablespoon sugar

Preparation

Step 1

Place oil or lard in pan with sugar on top. Cook until sugar starts to burn. And onion, cilantro, celery, carrots, garlic, jalapenos, and grains to sugar and oil. . Sautee for 3 minutes until rice is toasted. Add chicken stock and place lid on pressure cooker. Bring to pressure and pressure for 6 minutes for white rice or for 12 minutes for brown rice. Let pressure drop naturally. While rice is cooking , roast corn by placing oiled corn under broil. Make sure and watch it closely. Cut corn off cob and add to cooked rice with more cilantro.

To make a complete meal add 2 to 3 chopped boneless breast of chicken after rice is toasted and continue to cook per instructions.