It’s definitely fall out there. And I was definitely craving a lazy weekend with nothing to do. Well, I got it! And yesterday, at least, I filled it to the brim with at-home to-do’s!
First, I unpacked the girls and I from our trip we returned from 3 weeks ago. I even put the suitcase back where it belongs. I mean, PROGRESS. I can be so lazy about such little tasks…please tell me I’m not alone. I’d also pull every clothing item from the dryer in lieu of folding it. If that were an option, but, family.
I also made baked pumpkin donuts, my second chili recipe submission (yum!), a giant batch of pesto with our final garden haul, and 2 apple pies – one to consume, and one for a celebration. Add in a workout and parenting…I was whipped! I haven’t spent THAT much time in the kitchen, or photographing recipes, in a LONG time. It takes me back to my days where Mark and I were living the DINK life (you know, Double Income…No Kids).
And nothing has changed about my love for fall, but my fondness for summers over winters intensifies every year, it seems. Take the bus stop, for example. That is NOT going to be much fun in any of Michigan’s elements that the next 6 months will bless us with. So, I long for summer 2021 and in thinking about summer 2020, beach days with our Chicago friends are top of the memory list.
They were able to make it up twice this summer with all 4 of their kids (bless them!). During their second visit, we decided to simplify and have lunch at the house. I decided on a taco bar because 1. who doesn’t like tacos and 2. it gave me the perfect excuse to make this recipe for a second time.
Secretly, I was also testing to see how children other than my own liked this recipe because my kids were pretty meh about it. They didn’t dislike it, but they also didn’t eat it. Megan’s kids? They gobbled it up. In fact, they passed up the tacos FOR the rice. They confirmed my opinion: this rice is fire!
- 1 1/2 cups dry long grain white rice
- 1/4 cup canola oil
- 1 clove garlic, minced
- 1/4 onion, diced
- 1/4 cup tomato sauce
- 2 bouillon cubes*
- 1/4 tsp salt
- 1 carrot , diced
- 1 1/2 cups water
- 1/3 cup frozen peas
- Thoroughly rinse by running it under cold running water in a fine mesh colander for about a minute. Shake well to drain completely.
- Add the oil to the Instant Pot and set to HIGH sauté. Once hot, add rice and cook for 4-5 minutes or until golden.
- Add the garlic, onion, tomato sauce, salt, tomato bullion, and carrots; stir to combine. Add the water and mix, cooking until the bouillon has nearly dissolved.
- Turn off the Instant Pot and secure the lid with the valve sealed. Set to pressure cook HIGH for 3-4 minutes (3 for a more al dente rice).
- Allow pressure to naturally release; remove lid. Turn off Instant Pot. Stir in the peas and allow to heat through, about 2 minutes. Serve hot.
Recipe from Tastes Better from Scratch
*use whatever bouillon you prefer or have on hand - tomato/vegetable, chicken, beef, etc.
Nutrition Information:Yield: 6 Serving Size: scant 1 cup
Amount Per Serving: Calories: 258Total Fat: 10.0gCholesterol: 0mgSodium: 464mgCarbohydrates: 39.5gFiber: 0.83gSugar: 1.8gProtein: 3.8g
Looking for more goodness to come from your Instant Pot? Check out these recipes!
- Mac and Cheese with Ham and Peas
- Instant Pot Ranch Chicken Pasta
- Instant Pot Spaghetti with Meat Sauce
- 30 Minute Instant Pot Butter Chicken
Weekly Menu: October 4th – 8th
- Sunday: Pasta with Sausage, Basil, and Mustard
- Monday: Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
- Tuesday: Panera for Shea’s birthday! (her pick!)
- Wednesday: leftovers
- Thursday: Cabbage and Sausage Skillet