Instant Pot Mexican Rice (Print Version)
# Ingredients:
01 -
6 ounces ripe tomatoes, cored
02 -
1/2 medium yellow onion, coarsely chopped
03 -
2 jalapenos, seeded
04 -
1 1/2 cups long grain white rice, rinsed until water runs clear
05 -
1/4 cup canola oil
06 -
3 cloves garlic, minced
07 -
1 1/2 cups broth (chicken or vegetable)
08 -
1 tablespoon tomato paste
09 -
1 1/2 teaspoons salt
10 -
1/4 cup fresh cilantro, minced
11 -
Lime wedges, for garnish
# Instructions:
01 -
In a blender or food processor, add tomatoes, onion, and 1 jalapeño, and pulse until smooth. Reserve 1 cup of the puree.
02 -
Mince the remaining jalapeño and set aside.
03 -
Set the Instant Pot to sauté mode. Add oil and heat until hot. Add rice and stir frequently, sautéing until the rice becomes translucent and starts to turn light golden brown.
04 -
Add garlic and minced jalapeño. Sauté for one minute. Turn the Instant Pot off.
05 -
Add 1 cup of the puréed onion mixture, broth, tomato paste, and salt. Put on the Instant Pot lid and lock it in place. Turn the valve to the sealed position and set to high pressure (manual setting) for 4 minutes.
06 -
When the Instant Pot is done, allow it to perform a natural release for 10 minutes. Carefully turn the valve to vent and release any remaining steam.
07 -
Unlock the lid and remove it. Fluff the rice gently with a fork.
08 -
Stir in cilantro and garnish with lime wedges before serving.
# Notes:
01 -
For best results, rinse the rice until the water runs clear to remove excess starch.
02 -
Adjust the spice level by adding or reducing the amount of jalapeño.