Mexicali Rice

By JimMac

Ingredients

• 1 can fat-free chicken broth, about 14 1/2
• ounces
• 1/3 cup cold water
• 2 tablespoon butter
• 1/2 cup chopped onions
• 1/2 teaspoon turmeric
• 1 1/4 cup long grain white rice
• 1/2 cup bottled salsa
• 1 chopped tomato
• salt and pepper to taste
• Garnish: 1/3 cup packed, chopped cilantro

Preparation

Step 1

Heat the butter in the pressure cooker and sauté onions and tomatoes. Remove and combinewith the rice, broth, water, turmeric, and salsa in a 1 quart glass or metal dish. Add rack to the cooker and 1 cup water. Using foil helper handles lower the rice bowl into the cooker.
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 5 minutes. Let pressure drop of its own accord before opening the lid. Add chopped cilantro and fluff gently with a fork to mix. Adjust seasonings as desired. Sprinkle with chopped parsley. Serve.