Everyday Meals

Gagoo’s Instant Pot Mexican Rice

READY IN: 30mins

INGREDIENTS

  • 3tablespoonsbutter
  • 1smallonion, finely diced
  • 2garlic cloves, minced
  • 14 cuptomato sauce
  • 2 tomato bouillon cubes, finely choppedor 2 teaspoonstomato bouillon, granulated
  • 1carrot, finely diced
  • 1teaspoonground cumin
  • 12 teaspoonMexican oregano (or regular)
  • 14 teaspoonsalt
  • 2cupslong grain white rice, rinsed
  • 2cupschicken broth
  • NUTRITION INFO

    Serving Size: 1 (185) g

    Servings Per Recipe:6

    Calories: 306.3

    Calories from Fat 61 g 20 %

    Total Fat 6.9 g 10 %

    Saturated Fat 4 g 19 %

    Cholesterol 15.4 mg 5 %

    Sodium 665.1 mg 27 %

    Total Carbohydrate53.1 g 17 %

    Dietary Fiber 1.6 g 6 %

    Sugars 1.9 g 7 %

    Protein 6.8 g 13 %

    DIRECTIONS

  • 1.Rinse the rice until the water runs clear then let soak for 10 minutes. Drain well.
  • 2.Turn Instant Pot to sauté. Once hot, add butter to the bottom of the pot.
  • 3.Add onion & garlic and sauté for a couple minutes, then add rice and sauté, stirring often, until lightly golden, about 5 minutes.
  • 4.Add tomato sauce, tomato bullion, cumin, oregano, salt and carrots and stir to combine.
  • 5.Add chicken broth and stir well, making sure the bouillon is dissolved.
  • 6.Turn instant pot off. Secure lid and turn valve to sealed position.
  • 7.Turn on to Manual or High Pressure, and cook for 4 minutes.
  • 8.When timer beeps, allow pressure to naturally release for 10 minutes.
  • 9.Remove lid and gently fluff the rice with a fork (don’t stir it).
  • 10.Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
  • Source: Read Full Article