Instant Pot Authentic Mexican Rice
Prepare fluffy and flavorful Mexican rice quickly using an Instant Pot, featuring bright tomato and mild chili notes for a perfect accompaniment to various dishes.
Ingredients
Main Ingredients
- 1 cup long-grain rice Rinsed until water runs clear
- 2 tbsp oil For sautéing
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup tomato sauce
- 1 tbsp tomato bouillon
- 1 medium carrot, diced
- 2 cups water Ensure bouillon cubes dissolve
- 1 cup peas Added after cooking
Instructions
Preparation
- Rinse the rice until the water runs clear and drain well.
- Turn the Instant Pot to sauté. Once hot, add oil to the bottom of the pot.
- Add rice and sauté, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bouillon, and carrots and stir to combine.
- Add water and stir well, making sure the bouillon cubes are dissolved.
Cooking
- Turn the Instant Pot off. Secure the lid and turn the valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas. Gently fluff the rice with a fork, avoiding stirring.
- Tent the Instant Pot lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
For variations, use vegetable bouillon for vegetarian, add extra veggies, or spices according to taste. Leftover rice stores well for up to 4 days in the fridge or 3 months in the freezer.
Nutrition
Serving: 150gCalories: 210kcalCarbohydrates: 45gProtein: 4gFiber: 1g
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