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Flavorful Instant Pot Mexican Rice Recipe

Instant Pot Mexican Rice made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup diced tomatoes canned or fresh
  • 1/2 cup frozen peas and carrots
  • Salt to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. Set the Instant Pot to 'Sauté' mode and heat the olive oil.
  3. Add the diced onion and garlic; sauté for about 2-3 minutes until softened.
  4. Stir in the cumin and chili powder; cook for another minute to toast the spices.
  5. Add the rinsed rice, tomatoes, chicken broth, and salt; stir well.
  6. Close the Instant Pot lid and set the valve to 'Sealing'; cook on high pressure for 4 minutes.
  7. Once cooking is complete, allow the pot to naturally release pressure for 10 minutes before manually releasing any remaining pressure.
  8. Fluff the rice with a fork and mix in the peas and carrots until well combined.
  9. Garnish with fresh cilantro if desired, and serve warm.