Instant Pot Mexican Rice
This post shows you how to make fluffy Mexican rice in the Instant Pot - Tender, fluffy grains infused with a smoky tomato broth!
Servings 4 servings
Calories 234kcal
Ingredients
- 2 Tablespoons olive or grapeseed oil (grapeseed is more neutral in flavor)
- 1 ½ cups long-grain white rice (I like basmati)
- ⅓ cup yellow onion chopped
- 1 small carrot chopped
- 3 garlic cloves minced
- ½ cup tomato sauce
- 1 ¼ cup + 2 Tablespoons water
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon sea salt plus more to taste
- ⅓ cup frozen green peas rinsed and drained
- ¼ cup cilantro chopped
Instructions
- First, rinse your rice well in a fine mesh sieve for about 10-20 seconds.
- Put the rice in a dish towel and pat it dry.
- Hit the 'saute' button on your Instant Pot and add in the two tablespoons of oil.
- Once the oil is heated, add in the rice. Saute the rice for 2-3 minutes, stirring occasionally, until the grains are a bit darker in color and you can smell the rice.
- Stir in the onion, garlic, carrot, and 1/4 teaspoon of sea salt; cook for 30-60 seconds.
- Pour in the tomato puree, water, and spices; give the mix 1-2 small stirs, just enough to combine the ingredients.
- Place the lid on the Instant Pot. Set the Pot to cook at high pressure for 4 minutes.
- After the 4 minutes, let the pressure naturally release (in other words, don't touch anything!) for 10 minutes. The display will read: LO10.
- Manually release any remaining pressure and remove the lid.
- Fluff the rice with a fork and add in the peas and cilantro.
- Once cool enough to taste, check for seasoning.
Notes
Nutrition facts based on using olive oil.
Weight Watchers points: 7
Nutrition
Calories: 234kcal | Carbohydrates: 41.2g | Protein: 4.3g | Fat: 5.6g | Fiber: 1.8g | Sugar: 1.9g