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–+ servings

Instant Pot Mexican Rice

This Instant Pot Mexican Rice gets its authentic flavor from tomato bouillon, making it the perfect side for any Tex-Mex meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 1
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 cup mild vegetable oil (like canola)
  • 2 cups long grain white rice
  • 1 clove garlic peeled and crushed
  • 1/2 onion peeled and quartered, use half
  • 1 cube tomato bouillon crushed
  • 1/2 cup tomato sauce
  • 1 teaspoon salt
  • 3 cups chicken broth

Method
 

  1. Rinse the rice under cold running water until the water runs clear. Set aside.
  2. Peel and crush the garlic. Peel and quarter the onion; reserve half the onion for another use.
  3. Turn the Instant Pot to the Sauté function (medium heat). Once hot, add the oil and then the rice. Cook for 3 to 5 minutes, until the rice turns very white and some grains become slightly golden. If the pot is too hot and the rice sticks, lower the heat to low.
  4. Press Cancel. Add the garlic, onion, bouillon, tomato sauce, salt, and chicken broth. Be careful of any steam. Stir the rice mixture, making sure nothing is sticking to the bottom of the pot.
  5. Close and lock the lid. Ensure the valve is in the sealing position.
  6. Select Manual or Pressure Cook on high. Set the time for 4 minutes. Turn the Keep Warm function off.
  7. When the cooking cycle ends, press Cancel (it's okay if you don't, it will turn off automatically since Keep Warm is off). Let the pressure release naturally for at least 10 minutes. Once the float valve drops, if any pressure remains, use the end of a wooden spoon to press the pressure release valve to release the steam.
  8. Remove the lid. Fluff the rice with a fork. Stir in any additional vegetables like peas and carrots. Season with salt and pepper to taste.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 680mgFiber: 1gSugar: 2g

Notes

For a vegetarian version, use vegetable broth and a vegan or vegetarian bouillon cube, as tomato bouillon often contains chicken.
If you don't have tomato sauce, combine a 6-ounce can of tomato paste with 1/2 cup water and use 1/4 cup of that mixture.
To add color and flavor, lightly sauté fresh diced carrots and frozen peas in a little butter, then stir into the finished rice.
Long grain rice is best for fluffy, separate grains; avoid short grain or glutinous varieties.
If the rice turns out mushy, let it rest with the lid off to dry out a bit.
Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of broth or water.

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