Instant Pot Mexican Rice
Instant Pot Mexican Rice (Arroz Mexicano) is a tasty side dish to any Mexican food recipes.
Servings: 6
Calories: 321kcal
Ingredients
- ¼ cup Olive Oil
- 2 cups white rice (long grain)
- ¼ onion diced
- 1 clove garlic finely minced
- 2 cups chicken broth
- 8 ounce tomato sauce
- ½ teaspoon chicken bouillon (or salt)
- pinch whole cumin
Instructions
- Select the Saute function on the Instant Pot.
- Add the olive oil to the Instant Pot.
- Heat for 1 minute.
- Add rice.
- Stir frequently for 2-3 minutes, or until the rice is toasted.
- Be careful not to burn.
- Add the onion and garlic.
- Saute for 1 minute, or until onion is translucent.
- Add chicken broth, tomato sauce, chicken bouillon, and cumin.
- Stir to combine.
- Carefully place the lid on the Instant Pot.
- Turn venting knob to “SEALING.”
- Pressure cook on high pressure for 4 minutes.
- When the cycle ends, allow the pressure to release naturally for 15 minutes. Do not open the instant pot. Just leave it alone.
- After 15 minutes, move the steam release valve to the venting position to release any remaining steam.
- When the pin drops down, open the Instant Pot lid carefully.
- Use a fork to fluff rice and serve.
Video
Notes
Swap out suggestions:
- Instead of chicken bouillon, use salt.
- Instead of tomato sauce, use tomato bouillon.
Nutrition
Calories: 321kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 475mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg