Instant Pot Mexican Rice
An easy recipe for Instant Pot Mexican Rice that is full of flavor!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- ¼ cup small onion diced
- 1 jalapeno seeded and minced, optional
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 2 cups long grain white rice rinsed well
- 2/3 cup tomato sauce
Instructions
- Turn Instant Pot to saute and let heat up. Once heated, add in oil, onion, jalapeno, and garlic. Saute for 2-3 minutes.
- Turn Instant Pot OFF.
- Add in stock and scrape up any browned bits on bottom of inner pot.
- Add in seasonings and stir well. Add in rice and gently submerge rice into stock. Top with tomato sauce but do not stir tomato sauce into rice.
- Place lid on the Instant Pot and be sure vent knob is pointed to sealed.
- Cook on HIGH pressure for 3 minutes.
- Let pressure release naturally all the way.
- Remove lid and fluff rice with a fork, while stirring in the tomato sauce.
Notes
- Feel free to use vegetable stock in place of chicken stock.
- In place of salt and seasonings, you can use up to 2 tablespoons taco seasoning.
Nutrition
Calories: 199kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 622mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
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