Ingredients
Amount | Ingredients |
---|---|
360g | rice, basmati |
2 cups | water + Mexican chicken reserved liquid |
50g | oil, vegetable |
150g | onion, sliced |
360g | potatoes, Yukon gold |
1 tsp | salt |
1 tsp | cumin seeds |
Process
- Wash the rice and cover with water to soak; set aside
- Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
- Add potatoes, cumin seeds
- Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
Pressure: High Time: 7 minutes Release: 10 minute natural
Nutrition
100g = 153 calories
Notes
- This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
- If you do not have the reserved liquid or you did not make that recipe at all, use all water.
- I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
- The flavor is somewhere between Mexican rice and Pakistani pulao.
- Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
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