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Instant Pot Mexican Rice

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Instant Pot Mexican Rice is a quick and flavorful side dish that pairs perfectly with tacos, enchiladas, or any Mexican-inspired meal. With garlic, cumin, tomatoes, and a touch of lime, this easy recipe delivers a rich, savory flavor in just 30 minutes.

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)

Instructions

  • 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 minced garlic and cook for another minute until fragrant.

  • Add 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.

  • Add Tomatoes and Broth:

    • Pour in the diced tomatoes (with juice) and chicken broth. Stir to combine.

  • Pressure Cook:

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

  • Fluff and Serve:

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

Notes

  • 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 minced garlic and cook for another minute until fragrant.

  • Add 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.

  • Add Tomatoes and Broth:

    • Pour in the diced tomatoes (with juice) and chicken broth. Stir to combine.

  • Pressure Cook:

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

  • Fluff and Serve:

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

Find it online: https://avarecipe.com/instant-pot-mexican-rice/