I own 3 Instant Pots (to be fair, I have 5 kids). One is R2-D2 and another is BB-8. Since yesterday was Star Wars Day Cinco de Mayo rice is even better with a Star Wars Instant Pot 🙂 Some of my favorite things to make in the instant pot are Carnitas (alicekeeler.com/carnitas) and Mexican rice.
Mexican Rice in the Instant Pot
- 1/3 of a diced jalapeno
- 1/2 of a diced red onion
- Fresh diced garlic cloves or crushed garlic
- Olive oil
- 2 cups rice
- 3 cups chicken broth
- 2 tbsp tomate chicken bouillon
- 1/3 small can of tomato sauce
*I use a LOT of garlic, so put as much or as little as you want. I also am prone to adding the ENTIRE Jalapeno. So that is up to you.
- In a skillet on the stove (you can use saute in the Instant Pot but then the bottom starts out hot and it can cause the rice to burn) put a lot of olive oil. (I don’t measure things, so good luck figuring out how much that is. Maybe 1/4 cup.)
- Once oil is hot add jalapeno, onion, and garlic. You are trying to make the oil really flavorful.
- Add 2 cups of rice to the skillet. Get the rice coated nicely with the oil and cook on the stove for a few minutes with the theory of toasting the rice.
- Dump into Instant Pot.
- Add about 1-2 tablespoons of tomate chicken bouillon. (You can use regular chicken bouillon as a substitute.) I learned this trick from my Mexican neighbor and it makes all the difference, what I was doing wrong all these years was not using the bouillon!
- I use one of the can openers that punctures the top with a V. I buy a small can of tomato sauce since I only use maybe 1/3 of it I don’t open it all up. I just puncture the top and shake some tomato sauce onto the rice so that the rice is pink. It’s mostly for color.
- Add 3 cups of chicken broth (alicekeeler.com/chickensoup)
- 8 minutes in the Instant Pot.
- Let rest 10 minutes after it goes off.
- Fluff and serve.
4 thoughts on “Mexican Rice in the Instant Pot”
Yay! Way more fun than computer stuff.
As if I needed even more reasons to love you, I find out that you know how to make carnitas and Mexican rice! A true genius you are!
this is interesting.. although, no time saved w the instantpot. toast your rice by itself, blend your ingredients together, heat up your liquids, once rice is ready, add mixture and hot liquids, mix, check for saltiness, let it heat up till boiling, about 3 minutes. cover on low heat for 11 minutes, turn off heat and let it rest. 8o)
My method you walk away. And sometimes I’ve forgotten about it 1-2 hours (for reals) and it’s still awesome and moist.
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