Instant Pot Mexican Rice
My absolute favorite rice dish. I have yet to find Mexican rice that I love as much as this Instant Pot Mexican Rice recipe. The tomatoes, garlic, and cumin are just the start of the flavors that bring this rice dish together.
A few of the reasons why I love cooking rice in the Instant Pot are I don’t have to babysit the rice because it will boil over, and it cooks so quick. This rice is so fluffy and layered with flavor. It’s perfect for keeping the rice warm while finishing up the rest of your meal.
One of the features of the Instant Pot is the sauté function. I sauté the rice right in the pot and this helps keep the rice becoming mushy and overcooking.
I don’t rinse my rice before cooking. I have tried rinsing and not rinsing the rice and found it didn’t make any difference in the Instant Pot Mexican Rice recipe.
A couple of differences in this recipe that makes it my favorite are using whole tomatoes along with tomato sauce and Sazon Goya seasoning.
If you like to be creative and put your own spin on recipes feel free to do so. Jalapenos and oregano would be a great addition.
Here is another side dish that you can make and keep warm in the Instant Pot Instant Pot Mashed Potatoes – Meats-Beets-Bubbles (meatsbeetsandbubbles.com)
Here is a delicious recipe to make to enjoy with your rice. It is also a pressure cooker recipe, and it comes from the Allrecipes site Carnitas – Pressure Cooker Recipe | Allrecipes
Instant Pot Mexican Rice
Ingredients
- 2 tbsp olive oil
- ½ onion-chopped
- 1 tsp garlic-minced
- 2 cups white rice
- 3/4 cup whole tomatoes-crushed by hand
- 2 ½ cups chicken broth
- 2 tsp salt
- ½ tsp cumin
- pinch cayenne pepper
- 1 packet Goya seasoning
- lime wedges-garnish
- chopped cilantro-garnish
Instructions
- Using the sauté function on your Instant Pot add the oil and onions. Stirring frequently for about 4 minutes, then add the rice and garlic
- Continue sauteing for 2 more minutes until the rice begins to turn a golden color. Add the Goya seasoning and sauté for 1 more minute.
- Add in the tomatoes, chicken broth, salt, cumin and cayenne and stir. Scraping so the rice doesn't burn.
- Close and lock the lid and using the manual function for 11 minutes. The Pot will beep when finished, quick release the vent. Be careful so you don't get burned.
- Garnish with lime wedges and chopped cilantro. Serve with your favorite Mexican food.