Umami
Umami

Side dishes

Instant Pot Mexican Rice

4 servings

doses

10 minutes

tempo ativo

35 minutes

tempo total

Ingredientes

1 tablespoon avocado oil, or more as needed

½ medium onion, finely chopped

2 large cloves garlic, minced

1 cup long-grain rice

1 ½ cups low-sodium chicken stock

½ cup tomato sauce

1 teaspoon salt

¼ teaspoon ground cumin

1 pinch cayenne pepper

Instruções

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.

Informação Nutricional

Tamanho da Dose

-

Calorias

225 kcal

Gordura Total

4 g

Gordura Saturada

1 g

Gordura Insaturada

0 g

Gordura Trans

-

Colesterol

2 mg

Sódio

788 mg

Carboidratos Totais

41 g

Fibra Alimentar

1 g

Açúcares Totais

2 g

Proteína

5 g

4 servings

doses

10 minutes

tempo ativo

35 minutes

tempo total
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