Instant Pot Mexican Rice
Ingredients
The rice
-
2
cups
Long Grain White Rice
The vegetables
-
1
sm
Onion, diced
-
2
Jalapeños, diced
-
3
cloves
Garlic, minced or pressed
-
1
can (7 oz)
Diced Mild Green Chiles
-
1
can (14 oz)
Diced Tomatoes
The liquids
-
1 ¼
cups
Chicken Broth, low sodium
-
1
cup
Water
-
1
cup
Tomato Sauce
-
1
Tbsp
Tomato Paste
The seasonings
-
4
Tbsp
Olive Oil
-
½
tsp
Chili Powder
-
½
tsp
Cumin
-
1
tsp
Oregano
-
1
tsp
Coarse Salt
-
¼
tsp
Pepper
-
¼
tsp
Smoked Paprika
Instructions
- Prep all ingredients before starting.
- Turn on the Sauté setting of the Instant Pot and heat the olive oil.
- Add the rice and sauté until it turns pale tan.
- Add jalapeños and onions, cooking for one minute.
- Add garlic and sauté for about 30 seconds.
- Stir in the spices, diced chiles, and diced tomatoes.
- Add the broth and water, then stir.
- Cancel the Sauté setting and layer the tomato sauce and paste on top without stirring.
- Seal the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 4 minutes on high pressure.
- After cooking, let it naturally release for 10 minutes, then vent any remaining pressure.
- Open the lid, stir the rice, and check for doneness.
- Serve with desired garnishes.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
248
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
600mg
Cholesterol
0mg
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