Instant Pot Mexican Rice
This Instant Pot Mexican rice is a healthy, filling and flavorful side dish, perfect to serve with Latin or Tex Mex entrees.
Use the saute setting on the Instant Pot, and saute the onion in a little olive oil or vegetable oil for a few minutes until soft and translucent.
Add grated garlic, chili and the seasoning, stir and leave to saute for another minute.
Then, add dry rice to the Instant Pot, and stir to coat the grains in the seasoning. Add vegetable stock and salsa, stir to combine, and seal the lid on the Instant Pot. Turn on the PRESSURE COOK or MANUAL setting, and cook the rice for 10 minutes.
Quickly release the pressure according to the manufacturer's instructions.
Fluff the rice with a fork, then serve.
- Store leftovers in a sealed container for up to 4 days.
- This recipe is only tested with a 6 qt Instant Pot.
Calories: 277kcal | Carbohydrates: 57g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 860mg | Potassium: 263mg | Fiber: 2g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg