Mexican Rice With Corn

By JimMac

Ingredients

• 1 cup water
• 20 cilantro sprigs, with stems, finely
• chopped
• 2 large poblano, pasilla peppers,
• roasted/seeded, coarsely chopped
• 1 red bell peppers, roasted/seeded, coarsely
• chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 1/2 cup onion, finely chopped
• 1 cups long grain rice, rinsed/drained
• 2 cups boiling water (use higher amount in jiggle top pressure cooker)
• 2 teaspoons chili powder or to taste
• 1 teaspoon salt, or to taste
• 2 cups whole corn kernels
• 1/2 cup sliced black olives (optional)

Preparation

Step 1

Heat the oil in the cooker. Sauté the onion and garlic over medium-high heat, stirring frequently, until brown. Stir in the rice, coating with oil and add chopped cilantro and peppers. Add the boiling water, chili powder, salt and corn. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to
maintain it and cook for 25 minutes. Let pressure drop of its own accord before opening the lid. Fluff up the rice and stir in the olives and corn before serving.