Name: Instant-Pot Mexican Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 tablespoon olive oil; 1.5 cups long-grain white rice (rinsed and drained); 0.5 cup finely chopped onion; 2 cloves garlic (minced); 1.5 cups low-sodium vegetable broth; 0.75 cup tomato sauce; 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.5 teaspoon kosher salt

If you’re looking for a vibrant, flavorful dish to accompany your meals, look no further than this Instant-Pot Mexican Rice. Bursting with spices and the richness of tomato, this recipe is a breeze to whip up, thanks to the efficiency of the Instant Pot. Prepare to elevate your taco nights, burrito bowls, or even just a simple weeknight dinner with this delightful side that pairs perfectly with everything from grilled proteins to fresh salads.

What You’ll Love About This Recipe

This Instant-Pot Mexican Rice is not only quick and easy but also incredibly versatile. Here’s what makes it a must-try:

– Flavorful: The combination of cumin, chili powder, and tomato sauce creates a rich and savory flavor that is hard to resist.
– Quick and Convenient: Using the Instant Pot means less time cooking and more time enjoying your meal.
– Customizable: You can easily adapt the recipe by adding your favorite vegetables or proteins.
– Healthy: Made with wholesome ingredients, this dish is a nutritious choice for any meal.

What You’ll Need

To make this delicious Instant-Pot Mexican Rice, gather the following ingredients:

1 tablespoon olive oil
1 1/2 cups long-grain white rice, rinsed and drained
1/2 cup finely chopped onion
2 cloves garlic, minced
1 1/2 cups low-sodium vegetable broth
3/4 cup tomato sauce
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt

Prep & Cook Tools

Before you start cooking, make sure you have the following tools on hand:

Instant Pot: The star of the show, making cooking rice a breeze.
Measuring cups and spoons: Ensure accuracy in your ingredients.
Wooden spoon: Perfect for stirring and mixing.
Cutting board and knife: For chopping the onion and garlic.

Method: Instant-Pot Mexican Rice

Now, let’s dive into the step-by-step process for making this flavorful Instant-Pot Mexican Rice.

Step 1: Sauté the Aromatics

Begin by setting your Instant Pot to the ‘Sauté’ function. Once it’s hot, add 1 tablespoon of olive oil. Allow the oil to heat, then add the finely chopped onion. Sauté for about 3 minutes, or until the onion becomes translucent. Add the minced garlic and continue to sauté for an additional 30 seconds, or until fragrant.

Step 2: Add the Rice

Next, add the rinsed and drained long-grain white rice to the pot. Stir well to coat the rice in the oil and mix with the sautéed onion and garlic. Allow the rice to toast slightly for about 1-2 minutes.

Step 3: Add the Remaining Ingredients

Now it’s time to add in the remaining ingredients: pour in 1 1/2 cups of low-sodium vegetable broth, 3/4 cup of tomato sauce, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of kosher salt. Stir everything together until well combined.

Step 4: Pressure Cook

Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 8 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.

Step 5: Natural Release

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully switch the valve to ‘Venting’ to release any remaining steam. Open the lid and fluff the rice gently with a fork.

Step 6: Serve and Enjoy!

Your Instant-Pot Mexican Rice is now ready to be served! It pairs beautifully with dishes like Mexican Bean Dip or can be enjoyed simply on its own as a nutritious side.

Seasonal Adaptations

Feel free to adapt this recipe based on the season or what you have on hand:

Spring: Add fresh peas and diced bell peppers for a pop of color and sweetness.
Summer: Mix in corn and diced tomatoes for a fresh, summery flavor.
Fall: Incorporate roasted butternut squash or pumpkin for a cozy twist.
Winter: Stir in some black beans for added protein and heartiness.

Method to the Madness

The beauty of this Instant-Pot Mexican Rice lies in its simplicity. By using the sauté function, you deepen the flavors of the onion and garlic, creating a wonderful base for the rice. The combination of vegetable broth and tomato sauce not only provides moisture but also infuses the rice with a deliciously rich taste. It’s a one-pot wonder that minimizes cleanup while maximizing flavor.

Keep-It-Fresh Plan

To keep your Instant-Pot Mexican Rice fresh, consider the following tips:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This rice freezes well! Portion it into freezer-safe bags and store for up to 3 months.
Reheating: Reheat on the stovetop with a splash of water or in the microwave until warmed through.

Questions People Ask

Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time. Brown rice typically requires a longer cooking time, about 22-25 minutes in the Instant Pot.

What can I serve with Mexican rice?

This rice pairs wonderfully with a variety of dishes such as grilled chicken, tacos, burritos, or even a refreshing side salad like Cilantro Lime Rice.

Is this recipe gluten-free?

Yes, as long as your vegetable broth and tomato sauce are gluten-free, this Instant-Pot Mexican Rice is a gluten-free option.

Can I add vegetables to the rice?

Absolutely! Feel free to mix in your favorite vegetables such as bell peppers, corn, or even spinach for added nutrition and flavor.

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The Last Word

This Instant-Pot Mexican Rice is not just a side dish; it’s a flavorful addition to any meal that’s easy to prepare and irresistibly delicious. With the right spices and ingredients, you can create a comforting dish that will satisfy the whole family. So delve into the world of Instant Pot cooking, and let this recipe become a staple in your kitchen. Enjoy!