This dish makes a great way to sneak a few vitamins and minerals into a weeknight meal. The rice is riddled with colorful and tasty vegetables, which cook along with the rice. Feel free to vary the vegetables, but be sure to cut them all the same size so that they will cook evenly.

SERVES 6

INGREDIENTS

• 2 tablespoons unsalted butter
• ½ cup finely chopped sweet onion (such as Vidalia)
• 2 medium carrots, finely chopped
• 2 cups long-grain rice
• 1 cup frozen petite peas, defrosted
• 1 cup frozen corn kernels, defrosted
• 1 cup sugar snap peas, trimmed and tough strings removed
• 2 ½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt the butter in the pressure cooker over medium-high heat.
2. Add the onion and carrots and sauté for 2 minutes, or until the onion begins to soften.
3. Add the rice and stir to coat the grains.
4. Add the peas, corn, snap peas, and stock.
5. Lock the lid in place and cook at high pressure for 4 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Fluff the rice, taste for seasoning, and add salt and pepper if necessary.
8. Serve immediately.