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Rice

  • Greek Lemon Rice

    Greek Lemon Rice

    Bright, savory, and finished with plenty of lemon, this Greek-style rice is an easy way to round out a chicken gyro dinner. Onion, garlic, broth, dill, and parsley build a simple but flavorful base, while a touch of butter adds richness and a tiny pinch of turmeric gives the rice a warm golden color without changing the flavor.

    Ingredients

    • 1 cup (185 g) long-grain white rice, rinsed
    • 1 tbsp (10 g) orzo pasta (optional)
    • 1¼ cups (300 ml) chicken broth
    • 2 tbsp (30 ml) olive oil
    • ¼ cup (40 g) finely diced onion
    • 2 cloves garlic, minced
    • 1½ tsp fresh dill, chopped (or ½ tsp dried)
    • 1½ tsp fresh parsley, finely chopped (or ½ tsp dried)
    • ¼ tsp black pepper
    • ⅛ tsp turmeric
    • ¼ tsp onion powder
    • 1 small bay leaf
    • 1 tsp chicken bouillon (optional but recommended, preferably Better Than Bouillon)
    • 2 tbsp (30 ml) fresh lemon juice
    • 1 tsp lemon zest (optional)
    • 1 tbsp (14 g) butter
    • table salt, to taste

    Directions

    Sauté the Aromatics

    Heat a medium skillet over medium heat. Add the olive oil and cook the onion for about 5–7 minutes, stirring occasionally, until softened and lightly golden.

    Add the garlic and cook for 30 seconds, just until fragrant.

    Toast the Rice

    Add the rinsed rice and optional orzo to the skillet. Cook for 1 to 2 minutes, stirring frequently, until lightly toasted and coated in the oil.

    Transfer the mixture to the Instant Pot insert.

    Add the Liquid and Seasonings

    Stir in the chicken broth, dill, parsley, black pepper, turmeric, onion powder, bay leaf, and chicken bouillon, if using. Do not add the lemon juice yet.

    Pressure Cook

    Lock the lid and cook on High Pressure for 4 minutes.

    Let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.

    Finish the Rice

    Remove the bay leaf. Fluff the rice gently with a fork. Stir in the lemon juice, lemon zest if using, and butter.

    Taste and season with table salt as needed. Serve warm, with an extra squeeze of lemon if desired.

    Yield: 4 servings.

    Notes

    Preparation

    • Rinsing the rice helps the finished texture stay fluffy and prevents excess stickiness.
    • The turmeric is used only for color and should remain subtle so the rice keeps its classic Greek flavor profile.
    • Cooking the onion until lightly golden adds depth and sweetness that helps balance the bright lemon flavor.
    • The sauté step can also be done directly in the Instant Pot using the Sauté function if preferred.

    Variations

    • With Orzo: The optional orzo adds texture and gives the rice a more traditional Greek pilaf character.
    • Fresh or Dried Herbs: Fresh herbs provide the brightest flavor, but dried dill and parsley work very well for a convenient pantry version.
    • With Oregano: A small pinch of dried oregano can be added if you want the rice to echo the flavors in gyro-seasoned meat.

    Serving Suggestions

    • Serve alongside Chicken Gyro, souvlaki, grilled chicken, or lamb.
    • Finish with extra lemon wedges and a spoonful of tzatziki for a full taverna-style plate.

    Make-Ahead & Storage

    This rice reheats well and can be made ahead for meal prep or larger dinners.

    • Refrigerate leftovers in an airtight container for up to 4 days.
    • Reheat gently with a small splash of broth or water to loosen the rice.
    • Add a fresh squeeze of lemon after reheating to brighten the flavor.
  • Mexican Rice

    Mexican Rice

    Fluffy, richly flavored Mexican rice made in the Instant Pot without the risk of burning. Toasted rice builds a subtle nuttiness before sautéed onion and jalapeños deepen the base, and a homemade Mexican Tomato Sauce brings vibrant color, gentle heat, and balanced acidity. Instead of relying on shortcuts or canned blends alone, this method layers flavor intentionally — blooming the aromatics, coating each grain in oil, and carefully controlling the liquid ratio so the rice steams rather than stews. The result is tender, separate grains with that signature restaurant-style texture and a savory backbone strong enough to stand alongside tacos, Enchiladas, Carnitas, or grilled Carne Asada — yet balanced enough to enjoy on its own.

    Ingredients

    • 3 cups (about 555 g) long-grain white rice
    • 3 tbsp (45 ml) avocado oil, divided
    • ½ medium onion (about 75 g), diced
    • 1–2 jalapeños, diced
    • ½ tsp achiote powder
    • 3 cups (710 ml) chicken broth
    • 1 tsp Better Than Bouillon chicken base
    • 1½ cups (355 ml) prepared Mexican Tomato Sauce, divided
    • 1 tbsp (14 g) butter, for finishing
    • fresh cilantro, chopped, for garnish
    • lime wedges, for serving

    Directions

    Rinse the Rice

    Place the rice in a fine-mesh strainer and rinse under cold running water for 1–2 minutes, or until the water runs mostly clear. Drain well.

    Sauté the Aromatics

    Heat a deep sauté pan over medium-high heat and add 1 tbsp (15 ml) avocado oil. When shimmering, add the onion and jalapeños. Sauté until the edges of the onion begin to brown and the jalapeños soften slightly. Transfer the mixture to a bowl and set aside.

    Toast the Rice

    Add the remaining 2 tbsp (30 ml) avocado oil to the same pan. Add the drained rice and cook, stirring occasionally, until lightly golden and fragrant, 5–7 minutes.

    Stir in the achiote powder and cook for 30 seconds, just until the color deepens. Transfer the rice to the Instant Pot.

    Heat the Cooking Liquid

    In the same pan, combine the chicken broth, Better Than Bouillon, and ¼ cup (60 ml) of the Mexican Tomato Sauce. Heat until steaming, scraping the pan to incorporate any flavorful browned bits.

    Pressure Cook

    Pour the hot broth mixture over the rice and stir briefly to distribute it evenly.

    Secure the lid and cook on High Pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.

    Warm the Finishing Sauce

    While the rice cooks, return the sautéed onion and jalapeños to the pan. Add the remaining 1¼ cups (295 ml) Mexican Tomato Sauce and warm gently for 3–5 minutes.

    Finish and Serve

    Open the Instant Pot and gently fold in all of the warm tomato-sauce, onion, and jalapeño mixture along with the butter. Replace the lid without sealing and let the rice rest for 5 minutes, then fluff gently.

    Garnish with chopped cilantro and serve with lime wedges.

    Yield: 6 servings.

    Notes

    Preparation

    • Heating the broth before pressure cooking helps the Instant Pot reach pressure more quickly.
    • Folding the tomato sauce into the finished rice preserves its flavor while reducing the chance of scorching.

    Variations

    • Basmati Rice: Substitute the same amount of basmati rice and cook on High Pressure for 3 minutes, followed by the same 10-minute natural release.
    • Milder Heat: Use one jalapeño or remove the seeds before dicing.
    • Vegetarian: Substitute vegetable broth and vegetable bouillon base for the chicken broth and chicken base.

    Serving Suggestions

    Make-Ahead & Storage

    • Refrigerate in an airtight container for up to 4 days.
    • Reheat gently on the stove or in the microwave with a splash of broth to restore moisture.
    • Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.