Instant Pot Mexican Rice
This easy Instant Pot Mexican Rice Recipe is a perfect side dish or a base for other meals. Using simple ingredients and the convenience of an electric pressure cooker, you can whip up this delicious rice in no time, making it a perfect choice for busy weeknights or when you're simply craving a touch of Mexican cuisine at home.
Servings: 3 cups
Calories: 779kcal
Ingredients
- 1 cup long-grain rice
- 1 tablespoon neutral oil (vegetable, grapeseed, or avocado oil)
- ¼ onion diced
- 2 cloves garlic diced
- ¼ tsp salt
- ¼ teaspoon cumin
- 7 oz tomato sauce
- 10 oz Rotel diced tomatoes
- ¾ cup chicken broth (or water)
- ½ cup peas
- ½ cup cilantro chopped
Instructions
- Rinse the rice until water runs clear, then drain and set aside.
- Turn the Instant Pot to saute mode and add the oil to the pot.
- Once the oil is hot, add the onion and cook for about 5 minutes, until it has softened.
- Add the garlic and cook for 1 minute more.
- Add the rice, salt, cumin, tomato sauce, Rotel tomatoes, and chicken broth (or water) to the pressure cooker. Stir well to combine.
- Secure the lid and set the pressure cooker to the rice function on high pressure, or just set it to manual on high pressure. Cook for 12 minutes.
- Allow the pressure cooker to natural release for 10 minutes then manually release the rest of the pressure.
- Add the peas and gently fluff the rice with a fork.
Nutrition
Calories: 779kcal | Carbohydrates: 142g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 769mg | Potassium: 1909mg | Fiber: 36g | Sugar: 38g | Vitamin A: 5018IU | Vitamin C: 247mg | Calcium: 212mg | Iron: 11mg
