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Instant Pot Mexican Rice Recipe

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3.9 from 15 reviews

This Instant Pot Mexican Rice recipe delivers fluffy, flavorful rice infused with tomato, garlic, and onion, perfect for a quick and easy side dish. Using the Instant Pot ensures perfectly cooked rice with a delicious savory taste in under 45 minutes.

Ingredients

Rice and Oil

  • 2 cups long grain white rice
  • ¼ cup olive oil

Vegetables and Sauce

  • ½ cup onion (finely diced)
  • 4 cloves garlic (minced)
  • 4 ounces tomato sauce or crushed tomatoes

Liquids and Seasoning

  • 2 ¼ cups reduced-sodium broth (vegetable or chicken)
  • 1 tablespoon tomato chicken bouillon (like Knorr)

Instructions

  1. Rinse Rice: Place the rice in a fine mesh strainer or colander and rinse under cool running water until the water runs clear. Drain thoroughly to remove excess starch, which will help your rice cook up fluffy.
  2. Sauté Rice: Press the sauté function on your Instant Pot and add the olive oil. Once heated, add the rinsed rice and stir frequently for about 10 minutes until the rice begins to acquire a light golden brown color, enhancing its nutty flavor.
  3. Prepare Tomato Blend: While the rice is sautéing, combine the finely diced onion, minced garlic, and tomato sauce in a blender and blend until smooth. This mixture will infuse the rice with rich tomato and aromatic flavors.
  4. Add Broth and Scrape: Pour the reduced-sodium broth into the Instant Pot with the rice. Use a spatula to scrape the bottom of the pot well to prevent any stuck bits, which could trigger a burn notice during pressure cooking.
  5. Add Tomato Blend and Bouillon: Pour the blended tomato mixture and the tomato chicken bouillon over the rice and broth mixture, but do not stir. Leaving it unmixed helps keep the pressure-cooking process smooth.
  6. Set Pressure Cooking: Press the cancel button to stop the sauté function. Close and lock the Instant Pot lid securely. Select manual high pressure mode, and set the timer to 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
  7. Pressure Release: When the cooking time ends, allow the Instant Pot to release pressure naturally for 10 minutes. After this natural release, carefully turn the pressure release valve to venting to release any remaining pressure before opening the lid.
  8. Fluff and Rest: Open the lid and stir the rice gently to combine all ingredients evenly. Let the rice sit uncovered on the keep warm setting for 5 to 10 minutes to allow any excess moisture to evaporate and for the flavors to meld.

Notes

  • Rinsing the rice removes excess starch and prevents the rice from becoming gummy.
  • Sautéing the rice before pressure cooking adds a layer of flavor and improves texture.
  • Do not stir the tomato mixture into the broth before pressure cooking to avoid triggering a burn error in the Instant Pot.
  • Use reduced-sodium broth to control salt levels and make the dish healthier.
  • Allowing the rice to rest after cooking improves texture and flavor absorption.

Find it online: https://simpleplatter.com/instant-pot-mexican-rice-recipe/