Mexican Rice
This Mexican Rice dish is a crowd-pleas. This is a quick easy side for your next Mexican feast. Give it a try!
Equipment
- 1 6 Qt. Pressure Cooker
Ingredients
- 1 Tbsp. Avocado Oil
- 1 C Uncooked Long-Grain Rice
- 1 tsp. Garlic Salt
- 1 tsp. Ground Cumin
- 1/2 Onion chopped
- 1 can Original Rotel undrained
- 8 oz. Tomato Sauce
- 1 ⅓ tsp. Chili Powder
- 1 C Low Sodium Organic Chicken Broth
Optional
- ⅓ - ¾ C Frozen Mixed Vegetables
Instructions
- Rinse 1 C of rice in a fine sieve until the water runs clear then set aside.
- Dice half a yellow onion, and set aside.
- Press the saute button on the Instant Pot. When the front reads HOT, add 2 Tbsps. of Avocado Oil and let warm for 20 seconds.
- Add the rinsed rice to the pot and saute for 2-3 minutes stirring often. Add the onions, 1 tsp. garlic salt, 1 tsp. cumin, and 1 tsp. chili powder. Continue sauteeing another 2-3 minutes.
- Add the can of rotel (undrained), 1 C chicken broth, and the mixed vegetables if using them and give it all a stir ensuring no rice is stuck to the bottom of the pot. I like the vegetable mix with the little cubed carrots.
- Close and seal the lid and press the Rice button (14 minutes). The pot will take 5-7 minutes to come to pressure and then begin counting backwards from 14.
- When it is finished cooking, the pot will beep and then begin counting up. Perform a quick pressure release then open the lid. Using a fork, fluff up the rice and serve, or leave in the pot with the lid on to keep the rice warm until serving time.
Nutrition
Serving: 4gCalories: 247kcalCarbohydrates: 45gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 767mgPotassium: 404mgFiber: 2gSugar: 6g
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