Instant Pot Mexican Rice
The perfect addition to any Mexican dinner, this Instant Pot Mexican Rice is infused with incredible flavor and a rich red color, thanks to the tomatoes, jalapenos, and other simple ingredients. Enjoy with tacos, burritos, fajitas, and more.
Servings: 4 servings
Ingredients
- 6 ounces ripe tomatoes , cored
- 1/2 medium yellow onion , coarsely chopped
- 2 jalapenos , seeded
- 1 & 1/2 cups long grain white rice , rinsed until water runs clear
- 1/4 cup canola oil
- 3 cloves garlic , minced
- 1 & 1/2 cup broth (chicken or vegetable)
- 1 tablespoon tomato paste
- 1 & 1/2 teaspoons salt
- 1/4 cup fresh cilantro , minced
- lime wedges , for garnish
Instructions
- In a blender or food processor, add tomatoes, onion, and 1 jalapeño and pulse until smooth. Reserve 1 cup of the puree.
- Mince remaining jalapeño.
- Set Instant Pot to sauté. Add oil.
- When oil is hot, add rice. Stir frequently. Sauté until rice is translucent and begins to become light golden brown.
- Add garlic and minced jalapeño. Sauté for a minute. Turn Instant Pot off.
- Add 1 cup of puréed onion mixture, broth, tomato paste, and salt.
- Put on the Instant Pot lid and lock. Turn valve to sealed position. Set high pressure or manual setting to 4 minutes.
- When Instant Pot is done, allow 10 minutes of natural release. Then carefully turn valve to vent and release all the remaining steam.
- Unlock lid and remove. Fluff the rice with a fork.
- Stir in cilantro and serve with lime wedges.
Nutrition
Calories: 400kcal | Carbohydrates: 61g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 391mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 746IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg