Instant Pot Mexican Rice
Enjoy the feast of taste buds with this extremely simple Mexican rice recipe below!
Ingredients
- 1 1/2 cups of long-grain white rice
- 1/4 cup of oil
- 1 medium and finely chopped onion
- 1 small and diced carrot
- 1 tsp of cloves garlic, minced
- 1/4 cup of tomato sauce
- 2 tomato bouillon cubes
- 1/4 tsp of salt (to taste)
- 1 1/2 cups of chicken or vegetable broth or water
- 1/3 frozen peas (optional)
Instructions
- Rinse the rice under cold water until it runs clear and set aside.
- Turn on the sauté setting on your instant pot and add oil and onion. Sauté for 3 minutes until translucent.
- Add in the rice, stirring to toast with the onions for about 2 minutes.
- Add tomato sauce, tomato bouillon cubes, salt, diced carrots, and minced garlic cloves to the pot. Stir well.
- Pour in the chicken broth or vegetable broth and stir until everything is dissolved.
- Close the lid of the Instant Pot, making sure the steam valve is set to seal.
- Select Manual mode and set it for 3 - 4 minutes on high pressure.
- Once the cooking time is over, allow for a 10-minute natural release before manually releasing any remaining pressure.
- Stir in frozen peas and let them cook with the residual heat.
- Fluff the rice with a fork and adjust the seasoning if necessary. Serve and enjoy!