INGREDIENTS
2 c. rice
1 T. extra virgin olive oil
1/4 c. onion, chopped
1 small jalapeño, seeded and finely minced
2 cloves garlic, minced
2 c. chicken broth
1 tsp. salt
1 tsp. paprika
1 tsp. taco seasoning
1/2 tsp. cumin
1/4 tsp. oregano
2/3 c. tomato sauce
DIRECTIONS
Rinse rice in a colander under cold water until the water runs clear. Drain well and set aside. Set the instant pot to the sauté setting and add oil to the bottom of the pot. Add onions and chopped jalapeño and stir until onion is translucent. Add garlic and continue to cook for 1 minute. Turn the instant pot off. Pour in chicken broth and rice; then stir. Add salt, paprika, taco seasoning, cumin, oregano and tomato sauce. Stir one more time before placing the lid securely into place and pressing the rice button on the instant pot. Once the cooking time has been completed, let the pressure release naturally for about 15 minutes. Remove the lid and fluff rice with a fork.
