15-Minute Instant Pot Mexican Rice
- 2 TBSP olive or avocado oil
- 1/2 onion, chopped (optional)
- 1 tsp minced garlic
- 2 cups long grain white rice
- 3/4 cup tomato sauce or puree
- 2 1/2 cups chicken stock
- 2 tsp salt
- 1/2 tsp cumin
- dash of cayenne pepper
Set the Instant Pot on saute and add your oil and onions. Leave the lid off and stir frequently.
Saute the onions for about 4 minutes and then add in the rice and garlic.
Saute the onions and rice for about 2 minutes, until they begin to turn a golden color.
Add in the tomato sauce, chicken stock, salt, cumin, and cayenne pepper and stir. Scrape the bottom so the rice doesn't burn.
Close and lock the lid. Turn the Instant Pot to Manual for 8 minutes.
When 8 minutes is up and Instant Pot beeps, open the vent and place a towel over it. Be careful, it is very hot.
Serve with your favorite Mexican food.
Recipe from: gingercasa.com