Ingredients
4
4 servings
- •1 tablespoon avocado oil, or more as needed
- •0.5 medium onion, finely chopped
- •2 large cloves garlic, minced
- •1 cup long-grain rice
- •1.5 cups low-sodium chicken stock
- •0.5 cup tomato sauce
- •1 teaspoon salt
- •0.25 teaspoon ground cumin
- •1 pinch cayenne pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
- Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot.
- Pour in chicken stock; stir any browned bits off the bottom of the pot.
- Mix in tomato sauce, salt, cumin, and cayenne pepper.
- Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
Nutritional Facts
Per 4 servings
- Calories: 225
- Carbohydrate: 41g
- Fat: 4g
- Fiber: 1g
- Protein: 5g
- Sugar: 2g
Related Recipes
Mexican Rice
Simple Mexican Rice
Instant Pot® Mexican Chicken and Rice
Mexican Tomato Rice
Instant Pot® Cheesy Mexican Lentils and Rice
Instant Pot Mexican Chicken and Rice Bowls
Mexican Rice with Bell Pepper
Maria's Mexican Rice
Mexican Rice and Beans
My Favorite Mexican Rice
Vegetarian Mexican Rice
