187 CALORIES
PER SERVING

SERVES 6

SERVING SIZE 1 cup

PREP TIME 5 mins

COOK TIME 34 mins

TOTAL TIME 50 mins

Mexican Cheesy Rice

Cheesy rice is quite possibly my kids’ favorite side. This healthier version features turmeric and coriander, which both fight inflammation and promote healthy digestion.



PROGRAM
Pressure Cook

PRESSURE
High

RELEASE
Natural

2 cups long grain brown rice, rinsed and drained

114 tsp kosher salt, divided

214 cups water

14 tsp garlic powder

14 tsp ground turmeric

14 tsp ground coriander

1 tbsp canola oil

1 cup shredded Monterey Jack cheese

Juice of 12 lemon

1 cup frozen peas

1. Combine the rice, 1 teaspoon of the kosher salt, and water in the inner pot.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 22 minutes.

3. While the rice is cooking, make the spice mix by combining the garlic powder, turmeric, remaining kosher salt, and coriander in a small bowl. Mix well.

4. When the cook time for the rice is complete, allow the pressure to release naturally (about 12 minutes). Remove the lid, add the spice mix, canola oil, Monterey Jack, lemon juice, and peas. Stir until the cheese is melted, and the ingredients are well incorporated.

5. Transfer to a serving bowl. Serve warm.

nutrition per serving


Total fat 6g

Saturated fat 3g

Cholesterol 17mg

Sodium 271mg

Carbohydrates 25g

Dietary fiber 2g

Sugars 1g

Protein 7g

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