Spanish Rice with Red Quinoa |
Author: Chef Brad
- 3 Tablespoons oil or bacon grease
- 4 cups white long grain rice
- 1 cup red quinoa
- ½ cup sunflower seeds
- 6 cups water
- 1 jar salsa or 1 ½ cups fresh salsa
- 3 Tablespoons Haco chicken soup base (bouillon)
- 2 Tablespoons Arizona Spice from Penzeys
- Using an electric pressure cooker, place oil or bacon grease in cooker and add the rice and quinoa and gently toast rice and quinoa for a couple of minutes.
- Then add the sunflower seeds, AZ spice, salsa, water and Haco powder.
- Stir until well combined.
- Place lid on cooker and pressure for 8 minutes on low.
- Turn off heat and let pressure go down naturally.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/spanish-rice-with-red-quinoa/
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