Instant Pot Mexican Rice
30 minute recipe to make Vegan Mexican Rice in the Instant Pot. This one pot meal is also a great side for tacos and burrito!
Servings: 5
Calories: 204kcal
Ingredients
- 1 cup Basmati rice (washed and drained)
- ½ Onion (diced)
- ½ Green Pepper (diced)
- 2-3 cloves Garlic (minced)
- 1 Tomato (diced)
- ½ Jalapeño (minced)
- ¼ cup Salsa (homemade or store bought)
- 2 cups Water/ Vegetable Stock
- 1 teaspoon Taco Seasoning
- 1 teaspoon Cumin Powder
- 1 teaspoon Salt
- 1 teaspoon Lime Juice
- 2 tablespoon Olive Oil
- 2-3 stalks Cilantro
Instructions
- Set the Instant Pot mode to 'Saute' and wait till the display reads 'Hot'. Add Olive Oil and garlic.
- Once the raw flavor vanishes; add onions and green peppers. Mix well and sauté for a couple of minutes.
- Next add the drained Basmati Rice and mix.
- Toast the rice for 3-4 minutes.
- Then, add jalapeño, Taco Seasoning, Cumin Powder and salt.
- Mix and add water/ Vegetable Stock. Stir well.
- Add the tomatoes and salsa. DO NOT stir.
- Close the lid and set valve to sealing. Press 'Cancel' and press 'Pressure Cook'/'Manual'. Set timer to 5 minutes and let the rice cook.
- Once the Instant Pot beeps, let the pressure release naturally for 3 minutes. Then remove the remaining pressure and open the lid.
- Add cilantro and lime juice and let the rice cool for 3-4 minutes. Fluff the rice using a fork and serve with beans and corn.
Video
Notes
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 204kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 587mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg