Instant Pot Mexican Rice Recipe
This Instant Pot Mexican Rice recipe is an easy, foolproof side dish made with long grain rice, tomato sauce, and simple seasonings for fluffy, restaurant-style results.
Servings: 4
Calories: 177kcal
Ingredients
- 1 cup long grain white rice
- 1 tablespoon vegetable oil
- 4 garlic cloves minced
- ¼ cup tomato sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups water or chicken broth
Instructions
- Set the Instant Pot to Sauté mode and add the oil.
- Once HOT, add the rice and cook 3–5 minutes, stirring occasionally, until lightly golden.
- Stir in the garlic and cook 1 minute.
- Add tomato sauce, salt, pepper, and water (or broth). Stir gently and scrape the bottom clean.
- Turn off Sauté. Secure lid, set valve to Sealing, and cook on High Pressure for 12 minutes.
- Allow a 5-minute natural release, then quick release.
- Fluff with a fork and serve.
Notes
- For extra flavor, substitute chicken or vegetable broth for water.
- Brown rice can be used but requires a longer cook time.
- You can double the recipe without changing the pressure cook time.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 177kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 661mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
