- 6
- 5 mins
- 20 mins
Ingredients
- 2 tablespoon vegetable oil
- 1 onion , chopped
- 1 pepper, chopped
- 1 clove garlic minced
- 2 cups medium or long grain white rice
- 1 cup chopped tomatoes and their juice or canned chopped tomatoes
- 2 1/2 cups water
- 2 tsp salt
- 1 tsp dried rosemary
- 1 teaspoon dried basil
- 1/2 tsp pepper
- 1 green onion, chopped (optional)
Preparation
Step 1
INSTRUCTIONS
In the pre-heated pressure cooker, on medium heat without the lid, add the vegetable oil, green pepper and onion.
Saute' until the peppers and onions begin to soften (about 5 minutes). Add the garlic and rice and saute' until the first few grains begin to brown (about 3 minutes).
Add the tomatoes, water, salt, pepper, basil and rosemary, 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.