Instant Pot Mexican Rice

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Instant Pot Mexican Rice Recipe: Easy, Flavorful & Ready in 20 Minutes

Prep Time2

Cook Time8

Pressurizing10

Course: Side Dish

Cuisine: American, Mexican

Keyword: easy recipe, instant pot, rice

Servings:

Calories: 293kcal

Author: Cindy Hopper

Equipment

Pressure Cooker

Ingredients

2 tablespoon oil
1 small onion finely chopped (about 1 cup)
4 teaspoons minced garlic
2 cups long-grain white rice
3 cups chicken broth
1 - 8 ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 pinch cayenne pepper
Salt and Pepper to taste

Instructions

Select Saute function. Cover the bottom of the pot with oil. Add rice and onion to the pot and mix until coated with oil and cook rice until lightly browned. Add garlic, salt, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
Pour in chicken stock; stir any browned bits off the bottom of the pot. Pour in tomato sauce, do not stir.
Close and lock the lid. Seal the vent and select high pressure function. Set timer for 8 minutes.
Using the quick-release method according to manufacturer's instructions, Unlock and remove the lid. Stir rice before serving.

Notes

To freeze Mexican rice, transfer it to a freezer bag and remove as much air as possible before sealing the bag. The frozen rice will keep for up to one year; make sure you label the bag with the date.

Nutrition