Tequila Rice Olé

10 servings

2 teaspoons cumin seeds           
2 Tbsp lard or olive oil           
1 small yellow onion, chopped       
2 cloves garlic, minced           
3 cups white rice               
2 limes, halved
1 cup red quinoa
7 cups vegetable stock
½ cup tequila
2 tsp salt
chopped cilantro


Toast the cumin seeds in a sauté pan for 1-2 minutes moving constantly. Remove from heat and set aside.

Heat the olive oil in a large sauce pan and sauté the onion and garlic together until softened. Add the rice, quinoa, cumin seeds, stock, tequila and salt; stir to mix well. Cover with lid.

Using the Sensor Dome™ set the burner on P3 and the timer for 20 minutes. 

When the rice is cooked, stir in the chopped cilantro and serve with limes as a garnish.