Instant Pot Mexican Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 225 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 2 mg
• Sodium: 788 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 5 g