Instructions: In a blender, combine the water, parsley, coriander and poblano peppers to create a thin puree. Set aside.

Heat the oil in the cooker. Cook the garlic over medium-high heat, stirring frequently, until brown. Immediately add the onion and continue to cook, stirring frequently, for 1 minute. Stir in the rice, reserved green puree (stand back to avoid sputtering oil), boiling water, chili powder, salt and corn.

Lock the lid in place. Set the cooker on a heated flame tamer. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down naturally for 10 minutes. Quick-release, under cold running water, any remaning pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Fluff up the rice and stir in the olives, red bell pepper and minced coriander before serving.

This recipe yields 4 servings.

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