This is a recipe for the Instant Pot. For a stovetop version, refer to my recipe published in 2013 in the La Conner Weekly News. Back then, I was asked to write up a recipe for Spanish Rice, to be included as a recipe handout for the La Conner Sunrise Food Bank. It was one of two recipes I provided to them. You can substitute your salsa preference.

Ingredients

White or brown rice, 2 cups, rinsed

Pace Picante Salsa, ¾ cups

Chicken broth, 2 cups

Butter, 2 tablespoons

Salt, ¼ cup

Preparation

Add all the ingredients into the Instant Pot. For recipes, I generally add in the order given. No need to stir. As with all Instant Pot cooking, be sure the tab is turned closed on the lid. Set the pressure time to 5 minutes. It will be the high pressure setting. Allow the pressure to release naturally for 15 minutes. The pin on the lid will drop. Turn the nob to release any remaining pressure. Open the lid. Stir and serve.