Rice is toasted first, then simmered in a pressure cooker with a blended tomato, pepper and onion sauce to make Mexico's classic red rice. A staple of celebration tables, it also works well served in smaller portions between meals.
Blend the tomato, red pepper, onion and garlic cloves together until smooth.
Heat the olive oil in the pressure cooker, add the rice and toast for 5 minutes until the grains turn slightly translucent.
Add the blended sauce, hot chicken stock, peas and salt to the rice and stir.
Close the lid and bring to the boil over medium heat, then once it starts hissing, cook over low heat for 12 minutes.
Turn off the heat and wait 10 minutes for the pressure to release naturally, then open the lid, fluff the rice with a fork and serve.
Make sure every grain of rice gets coated in oil while toasting; this is what keeps the pilaf from turning mushy. Never force the pressure cooker open — always wait for the pressure to drop on its own.
Diced carrot can replace the peas; in that case, adding the carrot with the sauce about 3 minutes earlier evens out the cooking time.
Admin DadaGastro · verified in test kitchenSosu blenderdan geçirirken bir kaşık domates salçası da ekledim, renk daha koyu kırmızı oldu ve tadı belirginleşti. Düdüklü tencerede 12 dakika yerine 14 dakika pişirdim, taneler yine de dağılmadı, tam kıvamındaydı.
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