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2 tablespoons margarine
1 medium onion, chopped
2 cups long grain rice (not instant)
2 cups chicken broth
1-3/4 cups water
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon onion powder
Cup water
Melt margarine in cooker. Saute onion until tender. In a bowl that fits inside your cooker loosely, combine all ingredients. Pour 1-1/2 cups water into cooker. Set rack or trivet in cooker. Set bowl on rack. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 5 minutes. Remove from heat and let pressure drop naturally. Unlock lid. Let rice set to steam for 5 minutes before serving.
Cook's Note: If rice is still chewy, transfer to a microwave-safe bowl. Cover with plastic wrap and microwave for 2-3 minutes or until tender.
1 medium onion, chopped
2 cups long grain rice (not instant)
2 cups chicken broth
1-3/4 cups water
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon onion powder
Cup water
Melt margarine in cooker. Saute onion until tender. In a bowl that fits inside your cooker loosely, combine all ingredients. Pour 1-1/2 cups water into cooker. Set rack or trivet in cooker. Set bowl on rack. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 5 minutes. Remove from heat and let pressure drop naturally. Unlock lid. Let rice set to steam for 5 minutes before serving.
Cook's Note: If rice is still chewy, transfer to a microwave-safe bowl. Cover with plastic wrap and microwave for 2-3 minutes or until tender.
