It’s citrus season here in the Phoenix, AZ area. So when a friend offered me a bag of beautiful oranges, I said “yes and thank you.”
This rice isn’t hard to make but it tastes as if you’ve been slaving all day. Below you will find stovetop directions as well as making this in an Instant Pot Pressure Cooker.
- 1/2 cup chopped onions
- 1 Tbsp butter
- 1 cup long grain or jasmine rice
- 1 cup chicken broth
- 1/2 cup orange juice
- 1 tsp fresh orange peel
- 1/4 cup sliced or chopped almonds
- In a skillet, saute onions and rice with butter until golden brown (3-5 minutes). Add remaining ingredients; heat to a boil. Reduce heat; cover and simmer 20 minutes.
- INSTANT POT
- Set to Saute. Place butter and onions and sauce until golden brown. Add remaining ingredients (except almonds). Lock lid down. Set to Manual for 4 minutes with an Instant Release. Stir in almonds.
Another idea: Adding cooked chicken or shrimp to rice takes it from side dish to main dish.
Let me know if you give this a try. I’d enjoy hearing what you thought.
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