Description

This Instant Pot Mexican Rice is flavored with tomato bouillon for an authentic Mexican taste. It cooks up perfectly and is a great side dish to all your favorite Tex Mex recipes!

Ingredients

Scale

1/4 cup mild flavored oil such as canola, olive, or vegetable oil
2 cups long grain white rice (rinsed until water runs clear)
1 clove garlic (peeled and crushed)
1/2 onion (quartered)
1 cube tomato bouillon, crushed (caldo de tomate)
1/2 cup tomato sauce (or 2 tbsp tomato paste)
1 tsp salt
3 cups vegetable broth or chicken broth

Instructions

Step: Rinse rice under cold running water until water runs clear. Set aside.
Step: Peel and crush garlic. Peel and quarter an onion. Reserve half the onion for another use.
Step: Turn Instant Pot to Sauté function (medium heat). Once hot, add oil to heat then add rice. Cook for about 3-5 minutes, or until rice turns very white and some of the grains turn slightly golden. If pot is too hot and rice is sticking to the bottom, lower heat to low.
Step: Press cancel. Add garlic, onion, bouillon, tomato sauce, salt, and broth. Stir rice mixture being sure none of it is sticking to the bottom of the pot.
Step: Close and lock the lid. Be sure the valve is in the sealing position.
Step: Select Manual or Pressure Cook at high. Use the dial to set the time for 4 minutes. Set Keep Warm function to Off.
Step: When the cooking cycle ends, press cancel. Allow the IP to release naturally for at least 10 minutes. If the float valve is still up, use the end of a wooden spoon to press the pressure release valve to allow the remaining steam to release.
Step: Remove lid. Fluff with a fork. Stir in any additional vegetables like peas and carrots if desired. Season with salt and pepper.

Notes

To avoid a burn warning, ensure you use the correct amount of liquid and don’t overheat the pot during the sauté phase. For a vegetarian version, use vegetable bouillon. Long grain white rice is recommended for fluffy results.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Pressure Cooking
Cuisine: Mexican/Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 2 g
Sodium: 589 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: arroz, arroz rojo, instant pot rice, mexican rice, rice, side dish recipe, spanish rice