Instant Pot Mexican Rice
Ingredients
-
2
tablespoons
vegetable oil or other neutral oil
-
1
teaspoon
minced garlic
-
2
cups
uncooked long-grain white rice, rinsed
-
3
cups
chicken broth or vegetable broth
-
1
teaspoon
salt
-
¼
teaspoon
cumin
-
1
scant cup
tomato sauce
-
to taste
fresh cilantro, chopped (for garnish)
Instructions
- 1. Set the Instant Pot to Sauté mode on low heat and add the oil until hot.
- 2. Add minced garlic and cook for 30 seconds until fragrant.
- 3. Stir in the uncooked rice and cook until coated in oil and lightly browned.
- 4. Add chicken broth, salt, and cumin, stirring to combine, then pour in tomato sauce without stirring.
- 5. Secure the lid and set the pot to Manual High Pressure for 7 minutes.
- 6. After cooking, carefully Quick Release the pressure, let it sit covered for 1 to 2 minutes, then remove the lid.
- 7. Use a spatula to loosen the rice and fluff it with a fork before garnishing with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
189
Total fat
0.3g
Total carbohydrates
40g
Total protein
5g
Sodium
610mg
Cholesterol
0mg
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