Cook Time = 40 minutes. Requires an [[Instant Pot]] and a blender. Best eaten while it’s hot. ### Ingredients - White [[Rice]] (rinsed) - traditionally Arborio, but you can use whatever you want. I like Carolina gold from Anson mills - Oil - anything works, but I like avocado as a neutral oil. I’ll use chicken fat if I have it. Bacon fat would be delicious too - [[Chicken Stock]] - if you don’t have any, just use more water instead. You can use other stock if you like. - Spices - usually just whole cumin seed, but feel free to add others - Aromatics - diced garlic (more than you think) and onion. I sometimes sub fennel or red pepper for the onion due to intolerance. - Tomato paste - Veggies - usually just chopped tomato. Sometimes I add carrot  - Cilantro - Salt  ### Directions 1. Blend a tomato and 1/4 of an onion and/or some garlic and set aside. Loosen with water as needed 2. Set the instant pot to sauté with oil in the bottom 3. Once the oil heats up add the spices, aromatics, and salt. Stir occasionally until soft and fragrant, don’t let them burn. 4. Add tomato paste, stir, and let caramelize briefly  5. Add rice, stir and let toast briefly 6. Add veggies and blended tomato liquid, stir, and let reduce briefly 7. Add water and chicken stock and stir to incorporate. Proportions should be 1 part rice, 1/2 part water, 1/2 part stock. 8. Close instant pot and set to 3 minutes on high pressure with “keep warm” on 9. Allow it to depressurize for 10 minutes after cooking and then auto release the rest of the pressure (if any) 10. Add chopped cilantro, stir, and remove from heat ### Notes - if you don’t have an instant pot, follow these directions on the stove, but double the amount of liquid,bring to a boil, and then simmer for 20 minutes rather than pressure cooking. - You can really sub anything you like here, just keep the rice to liquid ratio at 1:1 plus the blended tomato goop. If you make batch larger than about 2 cups of dried rice, put a second tomato in the goop