Instant Pot Mexican Rice
User Reviews
4.9
147 reviews
Excellent
Instant Pot Mexican Rice
Report
This Instant Pot Mexican Rice recipe is packed with flavor and is so simple to make. It's the perfect side dish for tacos, enchiladas, quesadillas, and more.
Share:
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup onion diced
- 2-3 cloves garlic minced
- 2 cups chicken broth
- 8 ounces tomato sauce
- 2 cups long grain white rice (like Basmati) rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoon fresh cilantro chopped
Add to Shopping List
Instructions
- Rinse the rice in a strainer under cold water. Drain well.
- Select the sauté mode on the Instant Pot and add the olive oil. Once the oil is hot, add the diced onion and cook for 3-5 minutes, until soft. Add the minced garlic and cook for 30 seconds, until fragrant.
- Cancel the sauté mode, then add the chicken broth, tomato sauce, drained rice, cumin, chili powder, salt, and pepper. Stir.
- Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 8 minutes.
- Once the time is up on the Instant Pot, allow the pot to naturally release for five minutes before performing a quick release to the remaining pressure. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir the contents, then fluff with a fork. Sprinkle with freshly chopped cilantro and serve.
Notes
- Rinse your rice. It’s important to rinse and drain the rice under cold water to remove any excess starch before cooking. This will lend to rice that won't stick together and get gummy once it's cooked.
- For a vegetarian/vegan alternative, substitute the chicken broth with vegetable broth.
- Some delicious additions to your Instant Pot Mexican Rice would be frozen corn or peas, some drained and rinsed black beans, or a small can of diced green chiles. These can all be added in step 4 with the chicken broth, tomato sauce, rice, etc.
- If you're in a hurry, you can skip the sautéing step and just add all of the ingredients to the Instant Pot and cook on high pressure for 8 minutes.
- Any leftover Mexican Rice can be stored in an airtight container in the fridge for four days. You can also freeze the leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before re-heating.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
686mg
(29%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
316IU
(6%)
Vitamin C
5mg
(6%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 686mg | 29% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
Other Recipes
You'll Also Love
