Description
Elevate your meals with this quick and flavorful Instant Pot Mexican rice, infused with bold spices and vibrant colors.
Ingredients
Scale
- 2 cups long-grain rice
- 1 can diced tomatoes (with juices)
- 1–2 jalapeños, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté aromatics: Set your Instant Pot to ‘Sauté’ mode and drizzle in a bit of oil. Toss in the diced onions and minced garlic, stirring until they become translucent and fragrant, about 3 minutes.
- Add jalapeños: Stir in the diced jalapeños, cooking for another minute.
- Mix in rice and tomatoes: Add the rinsed rice, diced tomatoes and their juices, broth, chili powder, and cumin. Sprinkle salt and pepper, and stir well.
- Pressure cook: Close the lid and set to ‘Manual’ for 6 minutes.
- Release pressure: Allow for a natural release for about 10 minutes before quick releasing any remaining pressure.
- Fluff and garnish: Open the pot and fluff the rice gently with a fork. Garnish with freshly chopped cilantro.
Notes
For a heartier dish, consider adding black beans or corn. This dish can also be made on the stovetop if an Instant Pot is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg