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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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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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