Side dishes
Instant Pot Mexican Rice
4 servings
portions10 minutes
temps actif35 minutes
temps totalIngrédients
1 tablespoon avocado oil, or more as needed
½ medium onion, finely chopped
2 large cloves garlic, minced
1 cup long-grain rice
1 ½ cups low-sodium chicken stock
½ cup tomato sauce
1 teaspoon salt
¼ teaspoon ground cumin
1 pinch cayenne pepper
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot.
Pour in chicken stock; stir any browned bits off the bottom of the pot.
Mix in tomato sauce, salt, cumin, and cayenne pepper.
Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
Nutrition
Taille de Portion
-
Calories
225 kcal
Lipides Totaux
4 g
Lipides Saturés
1 g
Lipides Insaturés
0 g
Acides Gras Trans
-
Cholestérol
2 mg
Sodium
788 mg
Glucides Totaux
41 g
Fibres Diététiques
1 g
Sucres Totaux
2 g
Protéines
5 g
4 servings
portions10 minutes
temps actif35 minutes
temps total