Description
A quick and flavorful Instant Pot Mexican Rice made with pantry staples, perfect as a side dish for any Mexican-inspired meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional)
- 1/2 cup frozen peas and carrots (optional)
Instructions
- Turn the Instant Pot to sauté mode and heat the oil.
- Add the rice and cook, stirring frequently, until lightly golden, about 2-3 minutes.
- Add the chopped onion and garlic, and sauté for another 2 minutes until fragrant.
- Pour in the chicken broth and tomato sauce, then stir in chili powder, cumin, salt, and black pepper.
- Cancel sauté mode, close the lid, and set the valve to sealing position.
- Cook on high pressure for 4 minutes.
- Allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
- Fluff the rice with a fork and stir in cilantro and frozen peas and carrots if using.
- Serve warm.
Notes
- You can substitute vegetable broth to make it vegetarian.
- Add jalapeños for extra heat if desired.
- This rice stores well in the fridge for up to 4 days.