There are as many versions of this dish as there are cooks in Mexico! I love this one-filled with chiles and tomatoes and flavored with cumin and cilantro-because it makes a big statement on the plate. Serve it with fajitas or other grilled entrees for your next fiesta.

SERVES 6

INGREDIENTS

• 2 tablespoons canola oil
• 1/2 cup finely chopped sweet onion, such as Vidalia
• 2 Anaheim chile peppers, seeded, deribbed, and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups long-grain white rice
• One 14 1/2-ounce can fire-roasted chopped tomatoes with their juices, such as Muir Glen or Trader Joe’s brands
• 1 1/2 cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)
• 1/4 cup finely chopped fresh cilantro for garnish

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the onion, chiles, cumin, oregano, and rice, stirring to coat the rice.
3. Cook for 2 minutes, or until the onion begins to soften.
4. Add the tomatoes and stock and stir to combine.
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 black pepper if necessary.
8. Transfer to a serving bowl and garnish with cilantro.