Description
This Instant Pot Mexican Rice is a flavorful, easy-to-make side dish made with pantry staples. Perfectly seasoned and fluffy, it complements any Mexican-inspired meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long grain white rice
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup tomato sauce
- 1 1/4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
- Set the Instant Pot to sauté mode and heat the vegetable oil.
- Add the rice and cook for about 2–3 minutes, stirring frequently, until lightly golden.
- Add the garlic, onion powder, cumin, chili powder, salt, pepper, and cayenne pepper. Stir to combine and toast the spices for 30 seconds.
- Add the tomato sauce and chicken broth. Stir well to combine.
- Cancel the sauté mode. Secure the lid, set the valve to seal, and cook on high pressure for 4 minutes.
- Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Fluff the rice with a fork and garnish with chopped cilantro if desired. Serve warm.
Notes
- You can use vegetable broth to make this dish vegetarian.
- Adjust cayenne pepper to control spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
