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Flavorful Instant Pot Mexican Rice Recipe

Instant Pot Mexican Rice made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup diced tomatoes canned or fresh
  • 1 ½ cups vegetable or chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt to taste
  • 1 cup frozen peas and carrots

Method
 

  1. Rinse the rice under cold water.
  2. Set the Instant Pot to 'Sauté' mode and add vegetable oil.
  3. Add chopped onion and minced garlic; sauté until tender.
  4. Stir in the rinsed rice, chili powder, and cumin; cook for 1-2 minutes.
  5. Add diced tomatoes, broth, and salt; stir well.
  6. Seal the Instant Pot and cook on high pressure for 6 minutes.
  7. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  8. Stir in frozen peas and carrots, cover, and let sit for 5 minutes.
  9. Fluff the rice with a fork before serving.