Spanish Rice (Instant Pot)

Ingredients:

• 1 tsp. extra virgin olive oil
• 1/4 cup onion finely chopped
• 1/4 cup green bell pepper diced
• 3 cups brown rice
• 1 cup salsa
• 2 2/3 cups water
• 1/2 tsp. sea salt

Directions:

1. Measure oil, onion, and pepper into the Instant Pot liner.
2.  Choose “sauté” and cook until onions are transparent, stirring often for about five minutes.
3. Add remaining ingredients.
4. Lock lid in place.
5. Using the “manual” setting, set the Instant Pot to cook for 25 minutes.
6. Let rice rest for ten minutes once cooking time expires, then carefully release pressure.

Dehydrate:

1. Spread cooked rice out on dehydrator trays covered with non-stick sheets, parchment paper or the liners that came with your unit.
2. Dry the rice at 125° for approximately 5 hours. Dehydrating rice times vary with dehydrator models and humidity.
3. Once or twice through the drying process, break up any rice that is stuck together. It’s not a problem if some rice remains stuck together since it will separate when you cook it. Rice will be hard when properly dried.

Yield: Serves 4 – 6 (weight 1 dehydrated serving = 1 ounce)

Rehydrate:

1. Combine rice and 2/3 cup water in pot.
2. Cover and soak for five minutes.
3. Light stove, bring to a boil and cook for one 1 minute.
4. Rest for 10 minutes.

Serving Suggestion:

            Add black beans before dehydrating.

Calories: 259