Instant Pot Mexican Rice
This Instant Pot Mexican Rice is easy to make and it's so delicious. Your entire family is going to love it. Great for Taco Tuesday!
Servings: 8 Servings
Calories: 230kcal
Equipment
- Measuring cup
- Pressure Cooker or Instant Pot
- colander or strainer
- wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 3 cups vegetable or chicken stock
- 2 teaspoons salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 2 cups long grain white rice
- 3 tablespoons tomato paste
Instructions
- Heat the electric pressure cooker using the saute function until hot. Add the olive oil and onion, stirring often and sauteing until the onion is tender. Stir in the garlic.
- Add the broth to the electric pressure cooker and scrape the bottom with a wooden spoon to remove any cooked on pieces. Stir in the seasonings and cancel the saute function.
- Rinse the rice until the water runs clear. Stir the rice into the broth. Over the rice, dot with tomato paste. Do not stir.
- Cover the electric pressure cooker and program to manual pressure or pressure cook (normal pressure) for 7 minutes. Allow the pressure to release naturally.
- Open the pressure cooker and stir to mix and fluff the rice.
Notes
Do not stir the tomato paste into the rice prior to cooking to avoid getting a burn notice. Also, rinsing the rice removes excess starch and adds a little extra water to the rice. Skipping this step might cause the rice to burn or be undercooked.
Store leftovers in the fridge for up to five days.
Nutrition
Serving: 1Serving | Calories: 230kcal | Carbohydrates: 43g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 761mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg