Instant Pot Directions:

1. Turn on the Instant Pot and select the Sauté function. Add the avocado oil and let it heat up for a minute. Add the minced shallots and grated garlic, sautéing for 2-3 minutes until the shallots are soft and fragrant, stirring occasionally.
2. Add the chili powder, ground cumin, and dried oregano to the pot, stirring to combine with the shallots and garlic. Cook for about 30 seconds to toast the spices and bring out their flavors.
3. Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Add the can of petite diced tomatoes or Rotel with chilies (including the juices), and cook for another minute to blend the flavors.
4. Add the dry jasmine rice to the pot, stirring to coat the grains with the tomato and spice mixture. Sauté for 30 seconds to 1 minute to lightly toast the rice.
5. Pour in the water and add the chicken Better Than Bouillon, if using. Stir well to ensure everything is well combined and the rice is submerged.
6. Secure the Instant Pot lid and set the valve to the Sealing position. Cancel the Sauté function, then select the Pressure Cook or Manual setting. Set the cooking time to 8 minutes on High Pressure.
7. Once the cooking time is complete, perform a Quick Release by carefully turning the valve to the Venting position to release the pressure.
8. After the pressure is released, remove the lid and stir in the frozen sweet corn. The residual heat will warm the corn through. Serve the rice hot, paired with my Ultimate Chipotle Chicken Thighs for a delicious, complete meal!

Stove Top Directions:

1. In a large skillet or pot with a lid, heat the avocado oil over medium heat. Add the minced shallots and grated garlic, and sauté for 2-3 minutes until the shallots are soft and fragrant, stirring occasionally to avoid burning.
2. Add the chili powder, ground cumin, and dried oregano, stirring to combine with the shallots and garlic. Cook for about 30 seconds to toast the spices and release their aroma.
3. Mix in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the can of petite diced tomatoes or Rotel with chilies (including the juices), and cook for another minute to meld the flavors together.
4. Stir in the dry jasmine rice, coating it with the tomato and spice mixture. Sauté for 30 seconds to 1 minute to lightly toast the rice.

5. Pour in 3 cups water and add the chicken Better Than Bouillon, if using. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

6. Remove the pot from the heat, stir in the frozen sweet corn, cover again, and let it sit for 5 minutes to allow the corn to warm through with the residual heat.

7. Fluff the rice with a fork and serve hot. Pair with my Ultimate Chipotle Chicken Thighs for a flavorful, Mexican-inspired meal. Enjoy!