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Instant Pot Mexican Rice
Make this Instant Pot Mexican rice for a fast side dish that the whole family will love! This copycat restaurant rice pairs well with so many dishes. No pressure cooker? You’ll also find stovetop instructions in the recipe.
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Pressurizing/Depressurizing
13
minutes
mins
Total Time
29
minutes
mins
Course:
Side Dish
Cuisine:
Fusion
Keyword:
mexican rice instant pot
Servings:
12
Author:
Sarah Cook - Sustainable Cooks
Equipment
Instant Pot
Silicone spatula
Ingredients
1/4
cup
olive oil
2
cups
Jasmine rice
{or other long-grain white rice}{do not rinse}
1/4
cup
onion
{diced}
3
cloves
garlic
{minced}
1.5
cups
chicken stock
{use vegetable stock to make plant-based}
1
tsp
salt
3/4
cup
low-sodium tomato juice
Instructions
Set the Instant Pot to sauté. Allow it to get hot and add the oil.
1/4 cup olive oil
Add the rice and stir to combine with olive oil. Cook on sauté, stirring occasionally, until the rice is toasted (~9 minutes).
2 cups Jasmine rice
Add onion and sauté until slightly softened (~2 minutes). Add garlic and stir.
1/4 cup onion,
3 cloves garlic
Press “off/keep warm” to turn the Instant Pot off.
Add chicken stock and salt. Use chicken stock and a wooden spoon to deglaze the insert if any rice is stuck to it.
1.5 cups chicken stock,
1 tsp salt
Add the tomato juice but
do not stir it into the rice mixture
.
3/4 cup low-sodium tomato juice
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”.
Press Manual>High Pressure>6 minutes. It will take ~5-8 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Turn it to "off".
Allow it to sit for 5 minutes and then flip the switch to "venting" to remove any remaining pressure.
When the vent has dropped, carefully open the lid and fluff the rice to incorporate the tomato juice throughout.
Notes
Do NOT stir the tomato juice into the rice before cooking.
Instead, pour it on top without combining, and then cook.
Do not rinse the rice for this recipe.
Select low-sodium tomato juice if it is available.
Stovetop Instructions:
Heat olive in a heavy saucepan (like a dutch oven) and stir in rice. Toast until lightly browned.
Add onion and sauté until slightly softened. Add garlic and stir.
Add chicken stock, tomato juice, and salt. Stir.
Bring mixture to a boil, reduce to low, and cook for 20 minutes with the lid on. Remove from heat and let sit for 10 minutes with the lid on.
Nutrition
Serving:
0.5
cups
|
Calories:
169
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
131
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
82
IU
|
Vitamin C:
3
mg
|
Calcium:
14
mg
|
Iron:
1
mg