I, like a lot of people, got an Instant Pot for Christmas. I'd been shopping for a great deal (the only way I like to buy things!) for over a year and had never pulled the trigger. My sweet husband surprised me with one on Christmas morning and we had an Instant Pot side dish with Christmas dinner!
Todd's mom had asked for tacos for dinner. Because, really, when AREN'T tacos the right answer when someone asks you what you want for dinner?! So I ran my test with water and didn't blow up the house or lose an eye (an ever-present danger evidently) and proceeded to make Mexican rice.
You know me - I have a huge cookbook collection. But I don't YET have an Instant Pot cookbook so I hit the Internet. I found a great one at Cooking Classy. It was great because it 1) is written to be used with an Instant Pot, 2) only called for ingredients I already had in the house, and 3) ultimately turned out to be absolutely delicious. My husband's comment: "This one's a keeper!"
Instant Pot Mexican Rice
This Instant Pot Mexican Rice will likely become a new go-to side dish to your favorite Mexican food! It's easy to make and cooks quickly in the pressure cooker, plus it has that delicious, authentic tomato based flavor.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 222 kcal
Ingredients
- 2 Tbsp vegetable oil or olive oil
- 3/4 cup finely chopped yellow onion
- 1 Tbsp minced garlic
- 1 (14.5 oz) can low-sodium chicken broth
- 2/3 cup water
- 1 (8oz.) tomato sauce
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 dash cayenne pepper
- Salt and freshly ground black pepper
- 2 cups long-grain white rice
Instructions
- Select saute/browning on pressure cooker, once it reads "hot" add vegetable oil and onions, saute 2 - 3 minutes. Add garlic and saute 30 seconds longer (if using garlic powder add along with other spices).
- Press "cancel" then pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice.
- Lock the lid in place, make sure valve is set to "sealing" position, select manual (or high pressure) and 4 minutes cook time.
- When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 - 15 minutes
- Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.
- Recipe source: recipe adapted from The Electric Pressure Cookbook by Barbara Shieving
I'd love to hear from anyone who has other great Instant Pot Keepers!
And head's up - I did get a cast iron skillet cookbook so look forward to seeing some of those recipes featured in 2019!
All the best to you in the new year!
