Added to shopping list. Go to shopping list.
Ingredients35 m servings 225 cals
Original recipe yields 4 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Add tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
Per Serving: 225 calories; 4.1 g fat; 41.1 g carbohydrates; 5.2 g protein; 2 mg cholesterol; 788 mg sodium. Full nutrition
ReviewsRead all reviews 2
I’m not sure I’ll ever make Mexican Rice on the stove again! The flavors really came through using the instant pot and this recipe achieves the perfect fluffy texture and color of rice you would...