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Pour rice into a mesh sieve and rinse for 30 seconds or until the water is no longer cloudy.
Press "sauté" on your Instant Pot and set it for 3 minutes (it will take about a minute to warm up). Add the butter; once it starts melting, add the oil, rice and garlic and sauté continuously for the remaining time. Then, turn your Instant Pot off.
Add chili powder, cumin, salt, broth, and tomato sauce and give mixture a gentle stir, making sure the rice is completely covered with the broth (if you need to, use a spoon to press it down). Place lid on the Instant Pot, making sure the knob on top is set in the "seal" position. Pressure cook rice for 4 minutes, then naturally release for 10 minutes before manually releasing the rest of the pressure and removing the lid.
Fluff rice with a fork and stir in the cilantro.
Pour rice into a mesh sieve and rinse for 10 seconds.
Add oil and butter to a large dutch oven and heat over medium heat. Once melted, add the rice and garlic and sauté for 1-2 minutes.
Then, add chili powder, cumin, salt, broth, and tomato sauce and stir. Increase heat to high and bring rice to a boil, then reduce to a simmer and place a lid on the pot. Simmer for 12-14 minutes or until the rice has absorbed the liquid.
Remove the lid, fluff rice with a fork and stir in the cilantro.