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.
Prep Time: 15 minutesmins
Cook Time: 4 minutesmins
Total Time: 19 minutesmins
Servings: 4servings
Ingredients
6ouncesripe tomatoes, cored
1/2mediumyellow onion, coarsely chopped
2jalapenos, seeded
1 & 1/2cupslong grain white rice, rinsed until water runs clear
1/4cupcanola oil
3clovesgarlic, minced
1 & 1/2cupbroth(chicken or vegetable)
1tablespoontomato paste
1 & 1/2teaspoonssalt
1/4cupfresh 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.