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German Potato Salad

 German Potato Salad German Potato Salad This German Potato Salad is a warm, tangy dish made with tender potatoes, crispy bacon, and a mustard-based dressing. Unlike the typical mayonnaise-based salad, this version uses a vinegar dressing for a zesty flavor, making it the perfect side for grilled meats or a hearty main. Ingredients (Serves 4-6) For the Salad: 2 pounds baby potatoes (Yukon Gold or red potatoes work well) 6 slices bacon 1/2 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Instructions 1. Cook the Potatoes Wash the potatoes and cut them into halves or quarters, depending on their size. Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork-tender, about 10-12 minutes. Drain the potatoes and set aside. 2. Cook the Bacon While the potatoes are cooking, ...
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Easy Instant Pot Spanish Rice

 Easy Instant Pot Spanish Rice Recipe


Easy Instant Pot Spanish Rice Recipe

This Instant Pot Spanish Rice is a flavorful, one-pot dish that’s perfect as a side for tacos, enchiladas, or grilled meats. Quick, simple, and delicious!

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked)
  • 1½ cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder (optional, for heat)
  • Salt and pepper, to taste
  • ½ cup frozen peas (optional, for added color and nutrition)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving, optional)

Instructions:

  1. Sauté the Aromatics:

    • Set the Instant Pot to Sauté mode and add the olive oil.
    • Once hot, sauté the diced onion for 2–3 minutes until softened. Add the minced garlic and cook for another minute.

  2. Toast the Rice:

    • Stir in the uncooked rice, coating it in the oil. Sauté for 2–3 minutes to lightly toast the rice, enhancing its flavor.

  3. Add the Liquid and Seasoning:

    • Pour in the chicken broth and tomato sauce. Stir in the cumin, paprika, chili powder (if using), salt, and pepper. Mix well to combine.

  4. Pressure Cook the Rice:

    • Secure the Instant Pot lid and set the valve to Sealing.
    • Select Manual/Pressure Cook and set the timer for 8 minutes on High Pressure.

  5. Quick Release:

    • Once the cooking time is up, carefully perform a Quick Release by moving the valve to Venting to release the pressure.

  6. Fluff and Serve:

    • Open the lid and fluff the rice with a fork. Stir in the frozen peas if using; the residual heat will cook them.
    • Garnish with fresh cilantro and serve with lime wedges if desired.

Tips:

  • Brown Rice Option: Increase the cooking time to 22–24 minutes and add an additional ¼ cup of broth.
  • Extra Veggies: Add diced bell peppers or corn for more texture and flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Enjoy your quick and easy Spanish rice, perfect for your next fiesta! 🎉🍚

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