Instant Pot Mexican Rice
servings
Super easy, delicious restaurant-style Instant Pot Mexican Rice (aka Spanish Rice) is the perfect side dish for any Mexican meal.
Equipment
- 1 Instant Pot
Ingredients
- 6 ounces tomatoes ripe and cored
- ½ medium yellow onion coarsely chopped
- 2 jalapeños
- 1 ½ cups long grain rice rinsed until water runs clear
- ¼ cup canola oil
- 3 cloves garlic minced
- 1 ½ cup broth vegetable, chicken or water
- 1 tablespoon tomato paste
- 1 ½ tspn salt
Instructions
- In a blender or food processor, add tomatoes, onion, 1 jalapeño. Reserve 1 cup of the puree.
- Remove seeds and 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, minced jalapeño. Sauté for a minute. Turn Instant Pot off.
- Add 1 cup of puréed onion mixture, 1 ½ cup 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.
Notes
- Instant Pot rice requires the same amount of liquid as rice. If you increase the amount of rice you’ll need to increase the amount of liquid.
Nutrition
Calories: 269kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 357mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg