Instant Pot Mexican Rice
This pressure cooker mexi-rice is fast, easy and the perfect side to any mexican dish.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 servings
Calories: 202kcal
- 2 cups long grain rice
- 3 Tablespoon Knorr tomato bouillon
- 2 Tablespoon oil I use avocado
- 3 cups water or broth
- ¼ cup diced onion
Add the oil and turn the instant pot to saute setting. Add onion and cook until onions are soft and translucent. (if you dont like onions skip this step)
Stir all ingredients together in pressure cooker. Set to rice setting. You can quick release rice.
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Sub for tomato bouillon:
- Blend 2 tomatoes, boullion cube, garlic clove, and 1 ¼ cup water, onion.
Or you can add a can of tomatoes, or half a can of tomato sauce. Still add bouillon, garlic and onion.
*If you are making a larger batch of rice, or smaller here are a few notes.
- I do 1 ½ TBS tomato bouillon for every 1 cup rice.
- 1 TBS oil for 1 cup rice
- and 1 ½ cups water to every 1 cup rice.
Serving: 1cup | Calories: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 28mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg