A vibrant and flavorful one-pot Mexican rice dish, perfectly cooked in the Instant Pot, ideal for a quick and satisfying meal that uses common pantry ingredients.
Pantry Power Meals
A vibrant and flavorful one-pot Mexican rice dish, perfectly cooked in the Instant Pot, ideal for a quick and satisfying meal that uses common pantry ingredients.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 1 cup tomato sauce
- 1 cup chicken or vegetable broth
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.25 tsp smoked paprika
- 0.25 cup frozen corn
- 0.25 cup frozen peas
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- fresh cilantro for garnish optional
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil. Once hot, add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute more until fragrant.
- Stir in the rinsed rice, ensuring it's well coated with the spices.
- Pour in the tomato sauce and broth. Do not stir. Add salt and pepper.
- Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 8 minutes.
- Once cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then perform a Quick Release (QR) for any remaining pressure.
- Carefully open the lid. Stir in the frozen corn and peas, and let them warm through for 2-3 minutes.
- Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve warm.
Notes
For added protein, stir in cooked chicken or black beans after cooking. Garnish with fresh cilantro, a dollop of sour cream, or a squeeze of lime juice. For extra heat, add a pinch of cayenne pepper.
