This Pressure Cooker Mexican Green Rice made with avocado, cilantro, and green salsa is a fabulous alternative to traditional Spanish rice.
Today’s recipe is a pressure cooker version of the Mexican Green Rice recipe in Sandy and Donna’s new cookbook, Burritos!
Sandy and Donna are sisters who blog at Everyday Southwest. They were born and raised in Southern Arizona and joke that they have chile peppers in their blood. Their recipes are super creative and above all delicious.
My family is crazy about Mexican food, so I was excited to download Burritos! and try some of the recipes. What I didn’t expect was the great tips include in the cookbook. This was one of my favorite tips:
Rice is frequently used in burrito recipes, and is more than just a filler. Rice adds texture to burritos and absorbs juices and sauces that would otherwise escape from the burritos, making them less messy and more flavorful. Liquids in burritos may also cause the tortilla to be soggy, falling apart as the burrito is eaten. So, don’t skip the rice!
My daughter always makes rice when she’s serving Mexican. I’ve been sort of hit and miss. Some times I’d make it and some times I wouldn’t. But now I’m going to step up my game.
And a great way to step my game is making this green rice. It adds a wonderful flavor to the rice, but still leaves the rice light and fluffy.
I made a double batch so I’d have plenty of rice to put inside my burritos, and some to serve on the side. There was also plenty leftover. The older I get the more I love tasty leftovers. How about you?
I served my Pressure Cooker Mexican Green Rice with a pressure cooker version of Sandy and Donn’s Chicken Tinga recipe in Burritos! I’ll share the Pressure Cooker Chicken Tinga recipe next week.
Until then, buy Burritos! and check out all the other fabulous recipes.
Pressure Cooker Mexican Green Rice
- 1 1/4 cups low-sodium chicken or vegetable broth
- 1 cup uncooked long-grain rice
- Flesh of 1/ 2 large ripe avocado
- 1/ 2 cup fresh cilantro
- 1/ 4 cup green salsa or green hot sauce
- Salt and freshly ground pepper, to taste
Add the broth and rice to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release.
Fluff rice with a fork and let cool to warm. Blend in a blender the avocado, cilantro, and salsa, adding a little water as needed to blend smoothly, to the consistency of sour cream. Stir into rice. Season with salt and pepper.
More rice recipes you might like: