Red Meat Allergy Friendly Instant Pot Mexican Rice
Total time40 min
Prep time10 min
Cook time20 min
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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
- 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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