Get the Recipe: Instant Pot Mexican Rice
This Instant Pot Mexican Rice is a delicious, easy to prepare, side dish that will be ready in only 30 minutes! Give this recipe a try if you're looking for a hearty, tasty recipe that goes well with a variety of other Mexican dishes.
Ingredients
- 1 tbsp avocado oil
- ½ medium onion diced
- 3 cups low-sodium vegetable broth
- 2 cups white rice dry, long grain, rinsed and drained
- 8 oz tomato sauce low sodium
- 1 tbsp chili powder
- 1 ½ tsp cumin
- 1 ½ tsp garlic powder
- 1 tsp salt
- ½ tsp Mexican oregano
Instructions
- Heat the oil using the Instant Pot's saute function, then saute the diced onion until translucent (about 3-4 minutes).
- Add the vegetable broth and deglaze the pot, scraping up any browned bits. Press cancel on the Instant Pot to end the saute cycle.
- Add the uncooked rice, tomato sauce, chili powder, cumin, garlic powder, oregano, and salt to the Instant Pot, and stir.
- Close the lid and select the pressure cook function. Set the cooking time on high for 5 minutes. Remember, it will take about 10 minutes for your machine to come to pressure, then the cooking cycle will begin.
- Once the cooking cycle has ended allow for a 10-minute natural release, then open the valve and release the pressure.
- Fluff with a fork, and serve.
Serving: 2/3 cup, Calories: 273kcal, Carbohydrates: 55g, Protein: 5.4g, Fat: 3.2g, Sodium: 710mg, Fiber: 2.2g, Sugar: 2.9g
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