Instant Pot Mexican Rice
Instant Pot Mexican Rice is a total game-changer! It turns out perfectly cooked and fluffy every time. This easy recipe will be your go-to!
Ingredients
- 2 tablespoons olive oil 30mL
- ½ small yellow onion finely chopped – about 50g
- 3 cloves garlic minced – 1 tbsp. / 9g
- 1 ½ cups long grain white rice rinsed – 285g
- ½ teaspoon ground cumin 1g
- 1 teaspoon salt 5g
- ½ cup canned tomato sauce 120mL
- 1 ½ cups low-sodium vegetable broth 360mL
- ½ teaspoon chili powder 2g
- ¾ cup diced carrots 100g
- ½ cup frozen peas add after cooking – 100g
- Juice of ½ lime about 1 tbsp. / 15mL
- 2 tablespoons chopped fresh cilantro for garnish – 4g
Instructions
- Set the Instant Pot to Sauté mode. Once hot, add olive oil and chopped onion. Sauté for 3–4 minutes until translucent. Add garlic and cook for another 30 seconds, stirring often.
- Stir in rinsed rice and sauté for 2–3 minutes until lightly golden. Add cumin and salt. Mix well.
- Press Cancel to stop sautéing. Stir in tomato sauce, chili powder if using, vegetable broth, and diced carrots. Scrape up any brown bits at the bottom of the pot to prevent a burn notice.
- Secure the lid and set the Instant Pot to cook on Manual (High Pressure) for 4 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the frozen peas immediately after opening the lid so they heat through but stay bright green. Fluff the rice with a fork.
- Taste and adjust seasoning if needed. Serve with a squeeze of lime juice and garnish with fresh cilantro.
Notes
- Refrigerator: Transfer leftover Mexican rice to an airtight container and refrigerate for up to 4 days.
- Freezer: You can also freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: The best way to warm up leftovers is in the microwave, but you can also transfer them to a pan with a splash of broth, cover, and heat over medium-low until warned through.
Nutrition
Calories: 364kcal | Carbohydrates: 66g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 753mg | Potassium: 333mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4376IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg