Fructose Free Instant Pot Mexican Rice
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Learn more →Ingredients
6 servings
- 2 tbsp vegetable oil
- 1 ½ cups long-grain white rice
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
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.
- 2
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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