Prep 0 mins
Cook 13 mins
Simple and delicious with meat, cold meat or fish.
- 1 tablespoon oil
- 1 tablespoon butter
- 1 diced onion
- 2 cups long white rice
- 3 cups chicken stock
- 3 tablespoons frozen peas
- Heat pressure cooker with oil and butter, sauté onion until transparent.
- Add rice and mix well. Add chicken stock and peas, and bring to boil, close the lid, reduce the heat and cook for 6 minutes. Let pressure cooker to cool down slowly for about 6 minutes.
- (the chicken stock can be replaced by water and 3 tsp of chicken powder).
Great recipe. Used my electronic pressure cooker & it work wonderful. I added a couple sliced mushrooms and increased the peas abit. Didn't find I needed to add any salt. It was quick, easy & tasty, thanks for sharing.
We enjoyed this dish -- made it in my rice cooker vs. the pressure cooker though. The only change I would make to this recipe is to add some salt to the rice; especially if you are using a low-sodium stock. This was easy to make and worked well as a side dish to my entree. Made for Spring PAC, April, 2013.