Instant Pot Mexican Rice

Name: Instant Pot Mexican Rice
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 and 1/2 cups long grain white rice; 1 and 1/2 tbsp vegetable oil ((or oil of choice)); 1 small onion (finely chopped (any color)); 2 cloves garlic (minced); 1 tsp paprika; 2 tbsp tomato paste; 1 and 3/4 cups + 2 tbsp low-sodium vegetable broth ((aka 2 cups minus 2 tbsp)); salt (to taste)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 3

Author : Yup, it's Vegan

Ingredients

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1 and 1/2 cups long grain white rice1 and 1/2 tbsp vegetable oil ((or oil of choice))1 small onion (finely chopped (any color))2 cloves garlic (minced)1 tsp paprika2 tbsp tomato paste1 and 3/4 cups + 2 tbsp low-sodium vegetable broth ((aka 2 cups minus 2 tbsp))salt (to taste)

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Instructions

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Step 1

Rinse the starch off of the outside of the white rice. My preferred way to do this (see the photos above) is to put the rice in a bowl, submerge it in water, mix it around, pour off the excess water, and repeat until the water is relatively clear. This uses a little bit less water than simply rinsing it. Then, drain the rice.

Step 2

Set your Instant Pot to "Saute" mode. Once it's warm, add the vegetable oil and the onion. Cook for 1-2 minutes, stirring frequently, until the onion is fragrant.

Step 3

Add the rice. Continue to cook, stirring almost constantly, until the rice is toasted and just starting to stick - about 3-4 minutes. Stir in the garlic, paprika, and tomato paste, and cook for just 30 seconds more. Immediately add the vegetable broth and stir everything together, scraping the bottom well.

Step 4

Add the Instant Pot lid and flip the switch on the top to "Sealing". Using the "Manual" mode on "High" pressure, set the time to 4 minutes. After the pressure cooking is complete, allow the seal to naturally release (about 20 minutes). Season to taste with salt.

Step 5

Serve the Instant Pot Mexican rice hot, fluffing gently before serving.