Instant Pot Mexican Rice
User Reviews
4.9
Instant Pot Mexican Rice
Description
Instant Pot Mexican Rice combines rinsed long grain white rice with chicken broth, tomato sauce, diced onion, minced garlic, cumin, chili powder, salt, and black pepper. The rice is sautéed briefly with onion and garlic to develop flavor before pressure cooking for eight minutes. The natural pressure release helps achieve tender, separated grains. Fresh cilantro stirred in after cooking adds a bright herbal note that complements the smoky and earthy spices.
The finished rice can accompany Mexican dishes such as tacos, enchiladas, or grilled meats. Its flavorful base makes it suitable as a side dish to many savory entrees or as part of a larger meal.
For best results, rinse and drain the rice beforehand to prevent clumping. The recipe allows for substitutions such as using vegetable broth for a vegetarian version or adding ingredients like corn, peas, black beans, or diced green chiles during cooking to customize the dish. Leftover rice can be refrigerated for up to four days or frozen for up to three months and reheated gently.
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup onion diced
- 2-3 garlic minced, cloves
- 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 black pepper ground
- 2 Tablespoon cilantro chopped, fresh
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 and drain rice beforehand to prevent it from becoming gummy after cooking.
- Use vegetable broth instead of chicken broth for a vegetarian or vegan version.
- Add frozen corn, peas, black beans, or diced green chiles along with the broth and tomato sauce to vary the dish.
- You can skip the sauté step and cook all ingredients together if pressed for time.
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months, thawing overnight before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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