Spanish Tomato Rice (Edit recipe)

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This is a classic of mine that I’ve served to plenty of guests. The big point of contention with AI was the nutmeg; I’ve tested it both ways; the nutmeg is really non-negotiable for the final flavor profile. The other detail was the Shishito peppers; AI recommended Padrón peppers, but it made the flavor profile a bit too messy. The technical "secret" here is the +50% Rule: the acidity in the tomato sauce slows down the rice softening in the pressure cooker, so you have to increase the whistle count/time by half to get it right. It’s smoky, earthy, and much more complex than a standard side dish.

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

14

Serves: 3

Ingredients

1 cup Rice, Jasmine, or white rice, Rinsed
1 bunch Shishito Peppers, 1 handful, with the ends removed. Or you can use Padrón peppers
1 whole Carrots, Diced
0.5 whole Red Onion, Diced
0.75 tsp Cumin Seed, Whole, 1.5 of a fingernail sized scoop
1 tsp Smoked Paprika
0.5 tsp Black Pepper, Ground. 1 of a fingernail sized scoop
0.5 tsp Oregano, Dried, Or fresh and chopped finely. 1 of a fingernail sized scoop
1 pinch Nutmeg, Ground, Just a Dusting
10 tsp Tomato Sauce, Canned tomato sauce. 10 is a rough estimate, you'll have to adjust to taste
1 tsp Parsley, Fresh and chopped if possible, otherwise dry pantry parsley is ok
1 tsp Chives, Optional. Fresh and chopped if possible, otherwise dry pantry chives is ok.
0.25 tsp Salt, 1 of a fingernail sized scoop
1 bunch Himalayan Pink Salt, Or regular salt. Add to taste at the end.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the rice and add to the pressure cooker with water and 1 tbsp Tomato Sauce. Note: Increase your standard pressure cooker time/whistles by 50% - For me, that's going from 3 > 4-5 whistles, or 23 > 32 minutes in an Instapot.
Separately, in a wide skillet, add olive oil and roast the Shishito Peppers until blistered and charred.
Remove the peppers to a bowl, but keep the charred-pepper oil in the skillet.
Add Cumin Seeds and Red Onion to the hot oil. Sauté on high until translucent.
Add the Diced Carrot. Put a Lid On and cook on Medium-Low for 6–10 minutes.
Add the Smoked Paprika, Black Pepper, Nutmeg, palm-rubbed Oregano, Parsley, and the small scoop of salt. Stir in the Tomato Paste. Roast on medium for 1–2 minutes to darken the color and remove the raw "tinny" taste.
Fold in the Infused Rice, Diced Chives, and the remaining ~8 tsp Tomato Sauce - adjust tomato sauce quantity to taste preferences. Stir, and add salt to taste (for me, that was several good half-turns of my salt grinder).
Spread the material evenly. Turn the heat to Medium-High for 90 seconds without stirring. Listen for the "crackling" of the bottom crust forming.
Turn off the heat and put the Lid On. Let it sit for 5 minutes in the residual heat to unify the flavors.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	2 g
Carbohydrates:	70 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	5365 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.