To prepare this recipe stove top, allow the rice to cook at a low temperature for 45 to 50 minutes, then let stand, covered, five minutes before stirring in the cheese.

1 cup long-grain brown rice, raw
1 10 oz can Ro-Tel diced tomatoes with green chilies
1 tsp seasoned salt
1/2 tsp ground cumin
1 1/4 cup chicken, beef, or vegetable broth
4 oz Velveeta cheese, cut in 1/2″ cubes

1. On the sauté setting of a pressure cooker, Stir together the rice, Ro-Tel, seasoned salt, and cumin. Add the broth and allow to come to a boil.
2. Secure the lid on the pressure cooker. Select low pressure and cook for 20 minutes.
3. Allow the rice to sit for 10 minutes before quick releasing the pressure.
4. Remove the lid and stir in the cubed cheese just until combined. You do not want the cheese to melt. Let stand, covered, on the keep warm setting for another five minutes to warm the cheese. Do not stir. Serve with little nuggets of melty cheese.

Servings: 8