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–+ servings

Instant Pot Mexican Rice

A flavorful and easy-to-make Mexican rice dish cooked in the Instant Pot, perfect as a side or base for your favorite Mexican meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: main, Side
Cuisine: Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Rice and Vegetables
  • 1 cup long-grain white rice rinsed
  • 1 cup vegetable broth
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 medium tomato diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt or to taste
  • 1 cup frozen peas and carrots

Method
 

Cooking the Rice
  1. Set the Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the diced onion and minced garlic until translucent.
  2. Add the rinsed rice, diced tomato, cumin, chili powder, and salt. Stir to combine.
  3. Pour in the vegetable broth and stir again. Make sure to scrape any bits from the bottom of the pot.
  4. Close the lid, set the valve to 'Sealing', and cook on 'Manual' high pressure for 6 minutes.
  5. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Stir in the frozen peas and carrots, and let them heat through for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 38gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This Mexican rice pairs well with beans, grilled meats, or as a base for burrito bowls.

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