3 cups chicken or beef stock
1 teaspoon turmeric paste
1/4 cup dry white wine
12 ounces GF chorizo sliced
2 tablespoons vegetable oil
1 onion chopped
1 banana pepper
1/2 red peppers de-seeded and sliced
3 cloves garlic pressed
2 plum tomatoes, chopped
1 teaspoon paprika
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
1 1/2 cups basmati rice (I use a basmati and lentil combination that I buy at costco)
Salt and Pepper to taste
Heat the stock and add the turmeric in a microwave or stovetop until it comes to a boil and set aside to allow flavors to meld.
Set the instant pot to sauté and add the oil, let it warm up and add the chorizo and cook until it is slightly browned (about 4 to 5 minutes); remove from pot and set aside.
Add the onion and peppers to pot, and cook for 5 mins.
Add garlic and tomato and cook another minute.
Add the wine and cook for a couple of minutes to allow the alcohol to cook out.
Stir in the paprika and smoked paprika.
Add the remaining ingredients and turn instant pot off.
Lock on the lid and make sure the steam release valve is on the seal position. Set the instant pot to the rice setting and let it go until cycle is complete (The timer will go off to alert you of this).
Turn the valve to allow the steam to escape (Be careful, the steam is hot. I use a wooden spoon to do this). When the pressure is fully released, the float valve will drop and the lid will unlock to open.
Open the lid and stir, allow rice to sit for 5 minutes to absorb the juices.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.