Instant Pot Mexican Rice
This recipe for Instant Pot Mexican Rice will quickly become your go-to side dish. It's ready in 15 minutes and tastes just like a Mexican restaurant!
Ingredients
- 2 tablespoon butter
- 2 cups long-grain white rice
- 2.5 cups water
- 1 tablespoon tomato & chicken bouillon
- 1 teaspoon salt chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Set the Instant Pot to saute mode. Once hot, add 2 tablespoons of butter.
- Once butter is melted, add 2 cups of white rice. Brown rice for 3-4 minutes, stirring occasionally.
- Add 2.5 cups of water, 1 tablespoon of tomato & chicken bouillon, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of onion powder. Stir and lock on the Instant Pot lid.
- Set Instant Pot to manual, high pressure, 7 minutes. Once cook cycle is over and pressure is released, stir rice well.
Notes
- This recipe can also be made on the stovetop. Brown rice in the butter as directed. Then, add the remaining ingredients, bring to a simmer, turn the heat to low, and cook (covered) for 15-20 minutes, until rice absorbs the cooking liquid.
- This recipe can be halved or doubled without changing the cooking time. Warning though: it already makes a lot of food, only double if you need to feed a football team!
- I recommend turning off the automatic warm function on the Instant Pot as soon as the cook cycle is over. This warming cycle can sometimes overcook the rice.
Nutrition Facts
Calories: 196kcalCarbohydrates: 37gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 327mgPotassium: 61mgFiber: 1gSugar: 0.1gVitamin A: 87IUVitamin C: 0.1mgCalcium: 18mgIron: 0.4mg
