Ingredients

The following ingredients have 8 Servings
  • 1 1/2 c. long-grain rice
  • 3 T. oil
  • 2 T. finely chopped onions
  • 1 clove minced garlic
  • 1 8 oz. can tomato sauce
  • 2 tsp. chicken bouillon
  • pinch ground black pepper
  • 4 c. chicken broth
  • 2 c. grated cheddar cheese (you can use less but the more the better ;))

Instruction

  • I used my instapot to make this rice but it's easy to make on the stove top too. I'll give you directions for either method.
  • InstaPot Method:
  • Using the saute setting stir fry rice in oil until golden brown.
  • Add the remaining ingredients except cheese.
  • Set InstaPot to the "Rice" setting. I usually adjust the time down to 10 minutes. Make sure pressure valve is closed and lid is on tight.
  • After the timer beeps quick release the pressure.
  • Stir in cheese.
  • Serve immediately.
  • Stove Top Method
  • In a 3 quart pan stir fry rice in oil over medium heat until golden brown.
  • Add remaining ingredients, except cheese.
  • Bring to a boil then simmer with the lid on until rice is cooked. See rice package directions.
  • Add grated cheese and stir.
  • Serve immediately.