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#11
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I just throw them in the Instant Pot and push start; either pressure cook or air fry. It just depends on how I feel that day. I can bake 5-6 large potatoes in 18 minutes and they come out perfect or I just cut them up into 1 inch cubes put a little oil on them with some Tony Chachere's and air fry them for 18 minutes.
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paramuscle (06-13-2022) |
#12
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Quote:
I always have a bottle of hotsauce for salt. Rice same thing. Para, if you want a mexican flair to your rice use that caldo de tomate, teaspoon chili powder, 1/2 teaspoon cumin, garlic and onlion powder and it is pretty damn close to mexican rice you get at a restaurant. If you want it closer throw it in a skillet with a tad of olive oil. fry it until the rice is "dry". It's awesome. Also add a couple tablespoons of soy sauce and or fish sauce to your broth. adds a bunch of flavor. I get tired of eating plain rice and potatoes. I started doing oatmeal and grits for lunch to change it up.
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Genetic Freak (06-17-2022) |
#13
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If you guys are using bouillon cubes, you can heat them up to dissolve in the water you use for your rice (stove or microwave), then pour it into the rice cooker....assuming the rice cooker doesn't dissolve it all. My rice cooker is small, and i'm not sure if it will heat and disperse the bouillon properly during the cooking process. Things like an InstaPot you don't have to worry about it.
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