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

1. Wash the rice and cover with water to soak; set aside
2. 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
3. Add potatoes, cumin seeds
4. 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

1. 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.
2. If you do not have the reserved liquid or you did not make that recipe at all, use all water.
3. I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
4. The flavor is somewhere between Mexican rice and Pakistani pulao.
5. 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.