In a large saute pan with a lid add olive oil and all vegetables. Heat over medium-high heat until. Remove to a plate and set aside

In pan, add olive oil and rice. Sauté until rice becomes translucent. Stir continually.

Add all the water and Caldo de Tomate. Bring to a simmer, cover, and turn heat to the lowest setting. Simmer for 10 minutes. Add vegetables and sundried tomatoes and continue simmering until all the water has been absorbed.

Stir in cilantro.

Fluff with a fork and serve.

Turn Instant Pot to Saute and allow to heat up. Once heated, add in oil, onion, jalapeno and garlic. Saute for 2-3 minutes. Turn Instant Pot OFF. Add in water Caldo and scrape up any browned bits on bottom of inner pot. This is a really important step to prevent a burn warning. Add in seasonings and stir well. Add in rinsed rice and gently push the rice down to submerge in stock. Top with sundried tomatoes but DO NOT stir in.

Place lid on pressure cooker and set to cook on high pressure for 3 minutes for white rice and 22 minutes for brown rice. Once cook time has elapsed, let the pressure release naturally all the way. This is so important when cooking rice. Natural pressure release will allow the rice to absorb the excess liquid and finish cooking perfectly. It also will prevent the starchy mess with a quick release. Remove lid and fluff rice with a fork, while stirring in the tomato sauce.