Instant Pot Mexican Rice

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes using the Instant Pot, with minimal hands-on time.
• Flavorful: A rich, savory dish with garlic, tomatoes, and a touch of cumin for an authentic taste.
• Versatile: Perfect for pairing with a variety of dishes, from burritos to grilled meats.

Ingredients

• 1 cup long-grain white rice, rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lime juice (optional, for garnish)
• Fresh cilantro (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Onion and Garlic: Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add the Rice and Spices: Stir in the rice, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes to lightly toast the rice and coat it in the spices.

3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and chicken broth. Stir to combine.

4. Pressure Cook: Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 3 minutes. After cooking, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.

5. Fluff and Serve: Open the lid, fluff the rice with a fork, and stir in lime juice and cilantro if desired. Serve warm.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Spicy: Add more chili powder or a diced jalapeño for extra heat.
• Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian version.
• Cheesy: Stir in some shredded cheddar or Monterey Jack cheese after cooking for a cheesy Mexican rice.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the rice in an airtight container or freezer bag for up to 3 months.
• Reheating: Reheat in the microwave with a splash of water to restore moisture, or reheat on the stove over low heat.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but the cooking time will need to be adjusted. Brown rice typically takes about 22-25 minutes on high pressure in the Instant Pot.

2. Can I make this without the tomatoes with chilies?

Yes, you can use plain diced tomatoes and add your own seasonings, such as a pinch of cayenne or extra chili powder.

3. Can I double the recipe?

Yes, you can double the recipe in the Instant Pot, but ensure not to exceed the maximum fill line. The cooking time remains the same.

4. Is this rice gluten-free?

Yes, this recipe is naturally gluten-free.

5. Can I add vegetables to the rice?

Yes, you can stir in vegetables like peas, corn, or bell peppers for added flavor and nutrition.

6. Can I use a different type of rice?

While this recipe is designed for long-grain white rice, other varieties like jasmine rice may also work but may require slight adjustments in cooking time.

7. How can I make the rice more flavorful?

Use homemade chicken broth or add extra seasonings like smoked paprika or cilantro for more depth of flavor.

8. Can I use a different type of broth?

Yes, you can use vegetable broth or beef broth as alternatives to chicken broth.

9. Can I make this rice in a slow cooker?

Yes, cook it on low for 2-3 hours, but keep an eye on the liquid levels and stir occasionally.

10. Can I use this recipe for a burrito filling?

Absolutely! This Mexican rice is perfect as a base for burritos or as a side dish.

Conclusion

Instant Pot Mexican Rice is a quick, flavorful side dish that pairs perfectly with all your favorite Mexican meals. With its rich taste and fluffy texture, it’s sure to become a staple in your cooking rotation!

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