This one-pot rice dish gets its deep flavor from toasted long-grain rice, sautéed onion and garlic, and a can of diced tomatoes simmered right in with warming cumin and chili powder. The Instant Pot does the heavy lifting, locking in pressure for just a few minutes so every grain turns out fluffy and separate with no mushy centers. A finishing squeeze of lime and a scatter of fresh cilantro brighten the whole pot right before serving. It's the kind of foolproof side that pairs with practically anything on the table, from tacos to grain bowls. Simple pantry staples and a fast, hands-off cook time make this a great pick to keep on repeat in a vegan kitchen.
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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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