In a flash, the most incredible, exquisite dessert. Try these quick and simple poached pears with port wine and spices that you can make in your Instant Pot® in a matter of minutes and serve to any visitors. Add vanilla ice cream to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 1 pot of soup |
Ingredients
- 6 cups water
- 1 cup rice, rinsed and drained
- 2 tomatoes
- ½ onion
- 2 cloves garlic
- 2 teaspoons chicken bouillon granules
- 2 tablespoons vegetable oil
- 1 pinch salt to taste
- 5 tablespoons grated Mexican Cotija cheese
- 2 sprigs parsley, chopped
Instructions
- Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
- Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
- Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 451 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Simple delicious comfort food