Toasting long-grain rice in oil until it turns golden is the real secret here, building a nutty base before the onion and garlic get their turn in the pot. Diced tomatoes and chicken broth do the heavy lifting for flavor, simmering everything under pressure so the grains cook up separate and fluffy instead of gummy. Warm cumin and chili powder give it that classic Mexican-rice depth, while a squeeze of fresh lime and a scatter of cilantro brighten every bite at the table. The Instant Pot makes this nearly hands-off — a quick sauté, a few minutes under pressure, and a natural release does most of the work for you. It's a great side to build a low sodium plate around, whether you're pairing it with grilled protein or piling it into a bowl on its own.
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Set the Instant Pot to Sauté (Normal). Add the vegetable oil and heat until shimmering, about 1 minute. Add the rice and cook, stirring frequently, until the grains turn opaque and lightly golden, 3–4 minutes.
Add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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