Instant Pot Authentic Mexican Rice
This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico-- it's completely authentic-- and I've adapted it to cook perfectly in the Instant Pot!
Ingredients
- 1 ½ cupslong grain white rice
- ¼ cupoil ((vegetable or canola oil))
- 1 teaspoongarlic (, minced)
- ¼ mediumonion (, finely diced)
- ¼ cuptomato sauce (, or 2 pureed tomatoes)
- 2tomato bouillon cubes (,finely chopped*, or 2 teaspoons granulated)
- ¼ teaspoonsalt
- 1carrot (, diced)
- 1 ½ cupswater
- ⅓ cupfrozen peas
Directions
- 1
Rinse the rice until the water runs clear. Drain well.
- 2
Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
- 3
Add rice and saute, stirring often, until lightly golden, about 5 minutes.
- 4
Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- 5
Add water and stir well, making sure the bullion cubes are dissolved.
- 6
Turn instant pot off. Secure lid and turn valve to sealed position.
- 7
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
- 8
When timer beeps, allow pressure to naturally release for 10 minutes.
- 9
Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
- 10
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.