Mexican Rice


  • 2/3 Cups of Onion (cut on #2 blade)
  • 1.5 cups of Uncooked White Rice
  • 1 – 8 oz Can of Tomato Paste
  • 1 – 14 oz Can of Tomato Sauce
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 Clove of Garlic (minced)
  • 3 Cups of Water

Unit: Large Skillet



Heat a large skillet on medium heat. Immediately place the onion into the unit and cook until it is translucent while stirring.

Add the rice and cook it while stirring until it begins to brown (about 3 to 5 minutes).

Add all other ingredients and seal the lid with the valve open.

When it whistles, reduce the heat to low and cook for 20 minutes, until tender. Salt to taste.