Fragrant, gently spiced, and full of colour, Spanish-style rice comes together with almost no effort thanks to the rice cooker. Everything happens in one pot, which means less washing up and more time to enjoy the meal. Recipe compliments of Instant Pot.

Ingredients

• Pinch of saffron, optional
• 475 ml chicken stock
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red or yellow bell pepper, diced
• 2 cloves garlic, crushed
• 1¼ tsp salt
• 1 tsp smoked paprika
• 1 tsp paprika
• ½ tsp dried oregano
• 1 tsp fresh thyme leaves, chopped
• 260 g basmati rice
• Finely grated zest of ½ small orange

Method

1. Set the rice cooker to sauté and allow it to heat up.
2. If using saffron, add it to the warm chicken stock and set aside to infuse.
3. Add the olive oil to the rice cooker, followed by the onion and pepper. Cook for 6 to 7 minutes, stirring often, until softened.
4. Add the garlic and cook for 1 minute.
5. Stir in the salt, smoked paprika, paprika, oregano and thyme and cook briefly until fragrant.
6. Add the rice and stir well to coat it in the spices.
7. Add the orange zest and pour in the stock.
8. Switch the cooker to the white rice setting and let it cook fully.
9. Once done, fluff the rice gently with a paddle spoon.
10. Serve warm, finished with chopped parsley if you like.