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Arroz con Cebolla was one of my favorite rice dishes growing up. My family did not make it often, which is probably a huge reason that I consider it to be fancy! Though it's mostly made from pre-made ingredients and all. Like arroz con gandules, I go the lazy route and make it in my multi-cokker/electric pressure cooker. Because the base of this rice is french onion soup (which is beed stock based), I find this to be a nice side when grilled beef with chimichurri. It goes really well with chicken too though!

Ingredients

• 1 can of concentrated Campbells French Onion Soup
• ¾ c water
• 1 ½ tsp soy sauce
• 1 tbsp olive oil
• 3 slices bacon, cut into pieces (optional)
• 1 small onion, diced
• 1 c white mushrooms, sliced
• 2 c medium grain rice, washed

Instructions

1. Mix together soup, soy sauce, and water. Set aside.
2. Turn on Instant Pot on Sauté mode.
3. Add bacon if using and cook until almost fully cooked.
4. Add olive oil and onions and cook until transparent.
5. Add mushrooms and stir until cooked.
6. Add liquids and rice to the pot. Stir.
7. Turn off the Sauté function, and set to Pressure Cook on low for 20 minutes. Press Start.
8. After the cooking finishes, allow the pressure to naturally release for at least 30 minutes before serving.