Instant Pot Mexican Rice
Restaurant Style Mexican Rice made in the Instant Pot. Full of flavor from onion, garlic, bell pepper, jalapeno, and Rotel tomatoes with cilantro and lime.
Equipment
- 1 Instant Pot or similar pressure cooker
Ingredients
- 2 Tbsp. olive oil
- 1 cup basmati rice rinsed until water runs clear, drained well
- 1/2 red bell pepper chopped
- 1/2 medium red onion minced
- 1 jalapeno seeded and chopped
- 2 garlic cloves minced, about
- 1/2 tsp. cumin
- 1/2 tsp salt
- 1 cup water
- 1 can Rotel tomatoes with cilantro and lime
- 2 tbsp cilantro minced
- lime juice optional
Instructions
- Rinse the rice until the water runs clear. Allow the rice to drain fully and rice to dry.
- Press the saute button on the Instant Pot. Once it reads "hot", add the oil to the pot along with the rice. Cook for 4 to 5 minutes, stirring occasionally, until toasted.
- Add the bell pepper, jalapeno, onion, garlic, cumin, and salt and saute for another minute.
- Add the water and deglaze the pot. Make sure to scrape the bottom so nothing is sticking.
- Add the canned Rotel tomatoes on top, but DO NOT STIR.
- Close the lid and set the Instant Pot to 5 minutes on high pressure. Valve should be set to sealing.
- Once the time is up, allow the pot to naturally release pressure for 2 minutes, then do a quick pressure release.
- Carefully remove the lid and stir the tomatoes together with the rice. Replace the lid and allow to sit for another 2 minutes.
- Fluff the rice with a fork and garnish with cilantro and lime.
- Serve Mexican Rice as a side or inside a burrito or tacos.
- Cover and refrigerate any leftovers for up to 3 days.