Easy Cooking, Great Results
Our Skillet Spanish Ground Pork with Basmati Wild Rice! A fusion of bold tastes in one easy recipe. Spice up your evenings with this savory delight.
INGREDIENTS
- 1 Cup Della Jasmine White Rice
- 2 cloves garlic, minced
- 1 fresh ginger, sliced
- 1 cup of mushrooms, sliced
- 2 lb. bone-in chicken pieces
- 7 cups water
- Salt & Pepper to taste
TOPPINGS
- 1 Tbsp soy sauce
- 1 tsp chili oil
- green onions, on the bias
- cilantro (optional)
- peanuts, crushed
Step 1
- Prep the veges. Also, remove the skin from the chicken pieces.
Step 2
- Assemble the Instant Pot congee by placing uncooked rice at the bottom of the pot. Add garlic, ginger, and mushrooms on top. Arrange the chicken pieces over the rice and aromatics. Pour in seven cups of water. Add salt and pepper to taste.
- Seal the Instant Pot by closing and locking the lid, and set the steam release valve to the “sealing” position. Initiate cooking by pressing the “porridge” button; the pot will heat and build pressure for 20 minutes.
Step 3
- After 20 minutes, the pot switches to “keep warm” mode and begins to release pressure naturally. Avoid opening the steam release valve during this time. When the float valve falls back down, open the steam valve and then the lid.
- (Take out the chicken and shred it or cut it to your liking. Put it back into the porridge.)
Step 4
- Serve the congee by ladling it into bowls. Drizzle soy sauce and chili oil. Sprinkle crushed peanuts & fried shallots. Garnish with sliced green onions, cilantro leaves, and pepper. Enjoy!