Mexican Rice (IP)
Ingredients
- 3 TBSP oil
- 1½ C uncooked long-grain rice
- 3 tsp garlic, minced
- ½ tsp salt
- ½ tsp ground cumin
- ¼ C onion, diced
- ½ C tomato sauce
- 1½ C chicken broth
- 1 C frozen peas & carrots
Directions
- Rinse rice until the water runs clear, drain well.
- Turn Instant Pot to saute. When hot, add oil.
- Add rice, stirring often until golden (about 5 minutes).
- Add garlic, onion, salt, cumin, and tomato sauce. Stir to combine, then add broth and stir until well mixed.
- Turn off instant pot, add lid, and turn valve to Seal position.
- Turn on Manual for 3-4 minutes (3 for more firm, 4 for softer).
- Allow a 10 minute natural pressure release after cooking time has elapsed.
- Vent and remove lid, add peas & carrots, and fluff with a fork.
- Replace lid and allow to rest for a few minutes before serving.
Substitutions:
- 4 TBSP tomato paste + 4 TBSP water + .25 tsp garlic powder + .25 tsp onion powder = .5 C tomato sauce