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Quick Notes: I have no idea how authentic this Instant Pot Mexican Rice is or is not. This is just how I make it, and it is pretty fucking nom.
Ingredients
- 2 cups long-grain rice
- 2 cups stock (vegetable or chicken is fine)
- 1/2 white onion, chopped
- 1 14 oz can diced tomatoes, drained
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
Instructions
- Set your instant pot to saute mode (medium) and bring two tablespoons of vegetable oil to temperature.
- Add your rice and onions and saute it in the pot until the rice is lightly browned. Watch it closely because it burns easily.Â
- Once the rice is browned, throw everything else in the pot, close, seal and manual cook for 6 minutes.
- Allow an 8 minute natural release.
- Release remaining pressure.
- Fluff rice and serve.Â
Goes great with our Chicken Enchilasagna or Pork Chile Verde.
