Instant Pot Mexican Rice
Adapted from No. 2 Pencil (Melissa)
Ingredients
- 1/4 cup 60 ml vegetable oil
- 2 cup 400 g extra long grain rice
- 2 cup 480 ml low-sodium chicken broth
- 8 oz 225 g tomato sauce
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- to taste fresh limes (optional)
- to taste fresh cilantro (optional)
Method
- Set the Instant Pot to sauté on high. Add the oil, then the rice, and stir until the rice starts to toast.
- Stir in the chicken broth, tomato sauce, salt, and garlic powder.
- Lock the lid, set the valve to sealing, and cook 12 minutes on low pressure. Quick-release when finished and fluff with a fork.
- Serve with a squeeze of fresh lime juice and cilantro if desired.
Notes
- Reduce salt by half if using table salt instead of kosher salt.