Description
An easy recipe for Instant Pot Mexican rice. This restaurant-style side dish is made with pantry staples and would pair perfectly with tacos, burritos, or enchiladas!
Ingredients
Scale
- 1 1/2 cups long-grain white rice
- 1/2 cup tomato sauce
- 1 1/2 cup water
- 2 garlic cloves, minced
- 1/2 medium white onion, diced
- 1 carrot, diced
- 1 teaspoon vegetable bouillon
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup frozen peas
- 1/4 cup fresh cilantro, chopped
Instructions
- Place the rice in a fine-mesh strainer and rinse well with water until the water runs clear.
- Add the rice, tomato sauce, water, garlic, onion, carrot, vegetable bouillon, chili powder, cumin, and salt to the Instant Pot. Give it a good stir so everything is incorporated well.
- Place the lid on your Instant Pot and turn the valve to "sealed." Press manual or high pressure, and set the Instant Pot to cook for 6 minutes. When the timer beeps, allow the pressure to release naturally for 10 minutes before turning the valve to "vent" and removing the lid.
- Add the peas and cilantro to the Instant Pot and fluff the rice with a fork. Let the rice sit for 10 minutes before serving.
Notes
Some recipes that would be considered authentic don’t have any vegetables in them at all. If you prefer, you can definitely leave the vegetables out.
You can also add other ingredients like beans (for some added nutrition), jalapenos (for some added heat), or corn (really whatever you want!).
You can also opt for vegetable broth rather than water to get a more robust flavor.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 heaping scoopful
- Calories: 237
- Sugar: 2.5g
- Sodium: 463mg
- Fat: 5.3g
- Saturated Fat: 0.9g
- Carbohydrates: 42.6g
- Fiber: 2.2g
- Protein: 4.6g
- Cholesterol: 0mg
