Easy Instant Pot Mexican Rice
An easy Instant Pot Mexican Rice packed with vegetables, herbs and spices, and tons of flavor. A perfect side for your Mexican food favorites, cooked in 4 minutes.
Servings: 6 to 8 servings
Calories: 128kcal
Ingredients
- 1 tablespoon vegetable oil
- 4 large scallions green onions, chopped
- 1 large carrot diced small
- 2 garlic cloves minced
- 2 cups uncooked long-grain rice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cups water
- 1/2 cup salsa
- 1 cup cherry tomatoes halved
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon butter
- salt and pepper to taste
Instructions
- Turn on the saute setting on the Instant Pot. Once hot, add the oil to the bottom of the insert. Scatter the scallions, carrots, and garlic over the oil; saute about 1 minute. Add the uncooked rice and continue to saute until it becomes opaque. Stir in the ground cumin and chili powder; cook for 30 seconds or until the spices become fragrant. Turn off the saute setting.
- Stir water into the rice, vegetables, and spices. Then add the salsa, cherry tomatoes, chopped fresh cilantro, and butter. Do not stir. Lock the lid in place, set the valve to "sealing," and set the pressure cooker to manual high pressure for 4 minutes.
- Once cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure. Season with salt and pepper to taste. Fluff the rice with a fork, add additional fresh cilantro for garnish, if desired, and serve.
Notes
Rice
I use long-grain white rice in this recipe. I haven't yet tested it with other varieties or grains.Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 238mg | Fiber: 2g | Sugar: 2g