Instant Pot Mexican Rice
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Instant Pot Mexican Rice
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Say goodbye to mushy rice! Learn how to make perfectly fluffy Mexican Rice in the Instant Pot with this quick and easy recipe.
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Ingredients
- 4 tablespoons vegetable oil
- 2 cups long grain white rice (Jasmine rice works great)
- 1/3 cup onion diced
- 2 teaspoons garlic about 2 cloves, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 (8 ounce) can tomato sauce
- 3 cups chicken broth
- 1/2 bunch cilantro chopped, fresh
Instructions
- Set Instant Pot to the "sauté" function and add oil. When oil is hot, add rice.Stir rice often until it becomes golden brown.
- Add onion, garlic, salt, cumin, and chili powder and sauté another minute or two, stirring constantly.
- Add tomato sauce and chicken broth and stir until well combined.
- Cover the Instant Pot with the lid and turn knob to the sealing position. Pressure cook on high pressure for 4 minutes. Natural pressure release 10-12 minutes, then quick release by turning the knob to the venting position.
- Uncover and fluff with a fork, then stir in chopped cilantro.
Nutrition Information
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Calories
239kcal
(12%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Sodium
389mg
(16%)
Potassium
155mg
(3%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
325IU
(7%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 389mg | 16% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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