Instant Pot Mexican Rice
The best and easiest way to make Mexican or Spanish rice is in the instant pot. It is so quick to make and comes out delicious every time.
Ingredients
- 1 tablespoon oil corn
- 1 cup extra long grain rice
- 4 cloves minced garlic
- ⅛ cup diced white onion
- ⅛ cup carrots diced
- 1.25 cups water
- ⅓ cup tomato sauce
- 1 teaspoon salt
- ¼ teaspoon cumin ground
- ¼ teaspoon paprika
- ⅛ cup peas
Instructions
- Be sure the garlic is minced and the onions and carrots are diced.
- Set the Instant Pot to the sauté setting. Add in the oil and let it heat up.
- Once heated, add in the rice and stir occasionally, until golden, it should take about 5 minutes.
- Add in the garlic, onion and carrots and let them sauté for about a minute, mixing occasionally. Turn the Instant Pot off.
- Add in the remaining ingredients, except the peas, and give it a little stir, trying not to disturb the rice.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
- Once completely cooked, let set for 5 minutes, then vent and de-pressurize the instant pot then open the lid. Fluff up the rice a little and stir in the peas.
Nutrition
Calories: 217kcalCarbohydrates: 41gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 688mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 803IUVitamin C: 5mgCalcium: 29mgIron: 1mg
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