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Pressure Cooker Mexican Rice
Make foolproof Mexican rice in a pressure cooker with this fast and easy method. Vegan, gluten-free.
Course
Side Dish
Cuisine
Mexican
Keyword
instant pot, instant pot mexican rice, pressure cooker, vegan mexican rice
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
cups
Calories
253
kcal
Author
Beth Hornback
Ingredients
2
cups
long-grain rice (such as Lundberg Farms Brown Basmati)
1/2
white onion (chopped)
1/2
cup
tomato paste
3
cloves
garlic (minced)
1
small jalapeño (optional)
2
teaspoons
salt
2
cups
water
Instructions
Stovetop Pressure Cooker
Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
Lock lid onto the pressure cooker and bring to pressure over high heat.
Once pressure is reached, reduce the heat just enough to maintain the pressure.
Cook white rice for 3 minutes, and brown rice for 22 minutes.
Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
Fluff rice with a fork, and serve hot.
Electric Pressure Cooker (such as an Instant Pot)
Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
Lock lid onto the pressure cooker and select the High Pressure function.
Cook white rice for 3 minutes, and brown rice for 22 minutes.
Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
Fluff rice with a fork, and serve hot.
Nutrition
Serving:
1
side serving
|
Calories:
253
kcal
|
Protein:
5.9
g
|
Fat:
2
g
|
Sodium:
795
mg
|
Sugar:
3.8
g
|
Vitamin A:
50
IU
|
Vitamin C:
12.4
mg