Step 1

Rinse the rice until water turns clear. Then drain the water and let the rice dry.

Step 2

Press the saute button on your Instant Pot. Once it displays hot, add oil to the pot. Then add the rice and cook for 4 to 5 minutes until toasty.

Step 3

Add the bell pepper, jalapeno, onion, garlic and saute for 1 minute.

Step 4

Add the cumin, salt and saute for 30 seconds.

Step 5

Now add the water and stir to deglaze the pot (there shouldn't be anything sticking to the bottom).

Step 6

Add the canned crushed tomatoes on top. Do NOT STIR.

Step 7

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.

Step 8

Let the pressure release naturally for 2 minutes and then do a quick pressure release.

Step 9

Open the pot, now carefully stir the tomato with the rice using a spoon. Cover pot with a glass lid, let it remain like that for 2 minutes.

Step 10

Remove the lid and add the cilantro. Fluff the rice with a fork. You may squeeze in some fresh lime juice.

Step 11

Serve Mexican Rice as a side or with beans or inside tacos, burritos!