Inspired from this recipe.

This dish is traditionally made with white rice and it is tastier that way, but I’ve been experimenting with eating more brown rice recently.

Ingridients

• 1.5 cups of brown/white rice
• 2.5 cups of chicken broth if brown rice used otherwise 1.5 cups
• 1 bag of frozen peas
• 2 shallots
• Red bell pepper
• Chorizo
• Half tablespoon tumeric
• 1 teaspoon smoked paprika
• 1 teaspoon salt

Recipe

1. Dice up the bell pepper and shallots, and throw onto a pan on the stove.
2. Take the chorizo and slice it up.
3. Saute pepper, shallots, and chorizo on the pan for 5 minutes.
4. Throw everything into the instant pot.
5. Set the pressure cook to high and 25 minutes
6. Let it naturally release for 10 minutes

Enjoy!