Recipe adapted from Tastes Better from Scratch.
Ingredients:
- 1 1/2 c. long grain white rice, rinsed
- 1/4 c. vegetable oil
- 1 tsp. garlic, minced
- 1 onion, finely diced
- 1/4 c. tomato sauce
- 2 tsp. granulated tomato bouillon
- 1/4 tsp. salt
- 1 carrot, diced
- 1 1/2 c. water
- 1/3 c. frozen peas, optional
- Juice of 1 lime
Directions:
- Rinse the rice until the water runs clear. Drain well.
- Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
- Add rice and saute, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- Add water and stir well, making sure the bullion is dissolved.
- Turn Instant Pot off. Secure lid and turn valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 4 minutes.
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas, if using, and lime juice. Gently fluff the rice with a fork (don’t stir it).
- Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Instant Pot Mexican Rice:
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