How To Make Instant Pot Mexican Rice
You only need 5 minutes to prep this vegan tomato-based spiced Mexican rice, and let the instant pot do its magic of giving you soft and fluffy rice.
- 2tbspvegetable oil,or olive oil
- ¾cupyellow onion,finely chopped
- 14.5ozvegetable broth,(1 can), low-sodium
- 8oztomato sauce
- 1½tspchili powder
- ½tspground cumin
- 1dashcayenne pepper
- salt and freshly ground black pepper
- 2cupswhite rice,long-grain
- 1tbspjuice of 1 lime
Select the Sauté/Browning option on the pressure cooker. Once it reads “hot”, add the vegetable oil and onions, and sauté for 2 to 3 minutes. Add the garlic, then sauté 30 seconds longer.
Press Cancel, then pour in the vegetable broth, water, tomato sauce, chili powder, cumin, cayenne pepper, then season with salt and pepper to taste. Stir, then mix in the rice.
Lock the lid in place, making sure the valve is set to “sealing” position, then select Manual mode and 4 minutes cook time.
When the cook time ends, turn the pressure cooker off, then let the pressure release naturally for 10 to 15 minutes
Once the steaming stops, finish using the quick pressure release method according to manufacturers instructions.
Fluff with fork, add cilantro and lime juice. Then serve warm and enjoy!
- Calories: 225.24kcal
- Fat: 4.04g
- Saturated Fat: 0.35g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.68g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 42.87g
- Fiber: 1.11g
- Sugar: 1.76g
- Protein: 3.98g
- Sodium: 420.34mg
- Calcium: 22.77mg
- Potassium: 177.26mg
- Iron: 0.97mg
- Vitamin A: 16.79µg
- Vitamin C: 4.15mg
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