• 1 small yellow onion, chopped small
  • 3 cloves garlic, minced
  • 2 cups raw brown rice, I like short grain brown rice, but long grain works as well
  • 14 ounce fire roasted diced tomatoes (with green chilies if you can find it)
  • 1/2 teaspoon Hatch Chili Powder, or your favorite chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 3/4 teaspoon salt, or Benson’s Table Tasty (optional)
  • 2 1/4 cups vegetable broth, low sodium, plus a bit extra for dry saute

Inspired by Nora Taylor,
Serves 6 (may double recipe)

Set the Instant Pot on the Sauté function and when hot add the onion and stir a bit, letting it brown very slightly. When it starts to stick, add a splash of broth and stir as the broth deglazes the pan and cooks away. When dry again and the onion is slightly browned, add garlic and another splash of broth, stir as the broth evaporates and onions brown a bit more. Don’t burn.

While the Sauté function is still on add the rice, tomatoes, broth, and seasonings to the pot and stir well. Cancel the Sauté function. Seal the Instant Pot and cook on high pressure for 24 minutes. When finished, let the pressure come down naturally for 15-20 minutes or more.

*To prepare conventionally: In a 4 qt saucepan follow directions above, but increase broth to 2 3/4 cup. Bring to a simmer after adding broth, cover, turn to low, and cook 45 minutes or until tender. Fluff with a fork and serve.