Ingredients

The following ingredients have 10 Servings
  • 3 1/2 cups water or chicken stock
  • 1 cup tightly packed fresh cilantro leaves
  • 1 large poblano chile, (seeded and roughly chopped)
  • 1 green onion, (cut into pieces)
  • 2 garlic cloves
  • 3 cups long grain white rice
  • 2 tablespoons canola or vegetable oil
  • Salt to taste, (if needed (see notes))
  • ¼ teaspoon cumin
  • 1 teaspoon white vinegar
  • 2-3 tablespoons fresh lime juice

Instruction

  • Blend in a blender water, cilantro, poblano, green onion and garlic until well blend and smooth. You can also use a food processor.
  • Place rice in a fine mesh colander and rinse it under cold running water until the water runs clear.
  • Turn on the Instant Pot and select "Sauté" adjust to more. Add oil. When hot add the rinsed rice. Toast rice for 2 - 3 minutes until most of the moisture is absorbed and rice starts to look a little toasted and coated with oil, stirring constantly.
  • Add water-cilantro mixture, salt, cumin, vinegar; mix to combine. Bring to boil. Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 8 minutes.
  • When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
  • Sprinkle lime juice over the cooked rice.
  • Fluff rice with a fork and serve.