Instant Pot Mexican Rice
Ingredients
The rice
-
2
cups
long-grain white rice
The sauté base
-
2
Tbsp
vegetable oil or olive oil
-
¾
cup
finely chopped yellow onion
-
1
Tbsp
minced garlic
The liquids and seasonings
-
1
14.5 oz can
low-sodium chicken broth
-
1
cup
water
-
1
8 oz
tomato sauce
-
1½
tsp
chili powder
-
½
tsp
ground cumin
-
1
dash
cayenne pepper
-
to taste
salt and freshly ground black pepper
Instructions
- 1. Sauté onions and garlic in oil for 2-3 minutes, then cancel the sauté function.
- 2. Add chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper, salt, and pepper, and stir.
- 3. Mix in the rice.
- 4. Lock the lid, set the valve to sealing, and cook on manual for 4 minutes.
- 5. After cooking, let the pressure release naturally for 10-15 minutes.
- 6. Use quick release to release any remaining pressure, fluff the rice with a fork, and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
222
Total fat
4g
Total carbohydrates
41g
Total protein
4g
Sodium
176mg
Cholesterol
0mg
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