Serves: 6
Total Calories: 734

1 (14 1/2-ounce) can chicken broth
1/3 cup cold water
2 tablespoons butter
1/2 cup onion, chopped
1 tomato, chopped
1/2 teaspoon turmeric
1-1/4 cups long grain rice
1/2 cup salsa
salt and pepper to taste
1/3 cup packed cilantro, garnish

Melt butter in cooker. Saute onions and tomato. Stir in rice and coat with butter. Combine with remaining ingredients, except cilantro. Pour into a 1-quart casserole dish that fits easily into your cooker. Set trivet in cooker and pour in 1 cup water. Use a foil sling to lower bowl onto trivet. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 5 minutes. Naturally release pressure. Add chopped cilantro and fluff rice gently with a fork to mix. Adjust seasonings as desired.

Cook's Note: If rice is still crunchy after cooking, return cooker to full pressure and cook for 1-2 minutes more. Or, cover bowl with plastic wrap and microwave for 1-2 minutes or until reaches desired tenderness.

Nutritional Facts:

Serves: 6
Total Calories: 734
Calories from Fat: 73

More Recipes from the Cook'n Under Pressure Cookbook:
Citrus Rice Pilaf
Mexicali Rice
Rice Pilaf
Risotto Primavera
Shallot and Mushroom Risotto
Sundried Tomato Risotto
Wild Rice Supper