\n<\/p>\n
For home cooks and chefs alike, rice is a fundamental dish. It\u2019s one of the first dishes you learn how to make, with entry-level rice dishes being so simple that people consider them \u201cno-recipe\u201d recipes. If you\u2019re looking for one of those coveted seamless recipes, we\u2019ve got you covered. Meet Instant Pot Mexican Rice, the simple and flavorful side dish that’s so delicious, you\u2019ll want to make it every other day.\u00a0\n<\/p>\n
<\/p>\n Part of the reason home cooks keep coming back to Instant Pot Mexican Rice is that most, if not all, the ingredients are already stocked in their kitchens and pantries: rice, chicken stock, tomato sauce, salt, cayenne pepper, cumin, garlic, and onion. If you have to pick anything up at the store, it\u2019s likely the avocado oil, though that can easily be substituted for another oil with a high smoke point, such as sunflower, safflower, or canola oil.\n<\/p>\n The taste is another factor. Rather than water, this rice recipe utilizes chicken stock and tomato sauce as moisture agents. Pressure cooking is all about using liquid, so you\u2019re essentially infusing your rice with those key ingredients. And yes, it is as delicious as it sounds.\u00a0\n<\/p>\n <\/p>\n Once you’ve gathered your ingredients, mince your garlic and halve your onion. This dish only requires half an onion, so chop one half into fine chunks and reserve the other half for another recipe. Turn on your Instant Pot (or other multi-functional pressure cooker), select the saut\u00e9 function, and adjust to medium heat. Cover the bottom of the inner pot with avocado oil, then add the onion and cook until soft, about 4 to 5 minutes. Add the garlic and cook until it’s fragrant, about 30 seconds more.\n<\/p>\n Add the rice to the pot and mix until it’s coated with oil and lightly browned. Pour in the chicken stock and stir any brown bits off the bottom of the pot. Then, very importantly, drop your spatula, as you mustn’t stir in the following ingredients. Add the tomato sauce, salt, cumin, and cayenne pepper, and close the pot.\n<\/p>\n Dotdash Meredith Food Studios<\/p>\n <\/span> Lock the lid, seal the vent, and select the high-pressure function. Set the timer for 7 minutes. Your Instant Pot will take 10 to 15 minutes for the pressure to build before cooking the rice.\u00a0\n<\/p>\n When the timer goes off, carefully toggle the vent (or follow the manufacturer\u2019s instructions) to release the pressure. Wait until it\u2019s fully released, about 5 minutes. Then, unlock and remove the lid, stir the rice, and serve.\u00a0\n<\/p>\n <\/p>\n If there\u2019s anyone who knows this recipe inside and out, it\u2019s Allrecipes community member SZYQ1, who made it “at least 10 to 15 times” in a single month. SZYQ1 recommends following Bren\u2019s recipe exactly, but offers a few substitutions and best practices.\u00a0\n<\/p>\n First, always rinse your rice to increase its fluffiness, and make sure you pour the tomato sauce rather than stirring it. \u201c[The] recipe doesn\u2019t say to do so, but you might be tempted out of habit. When stirred, [Instant Pot] did not come to pressure, and some rice was uncooked,\u201d SZYQ1 wrote in the recipe\u2019s most helpful positive review. Using natural release instead of quick release will also affect your rice\u2019s texture.\u00a0\n<\/p>\n SZYQ1 doesn\u2019t recommend using chunky or thick salsa as a substitute for the tomato sauce, but adds that it\u2019s completely fine to use taco seasoning instead of cumin. Lastly, if your rice is done but you think it\u2019s too moist, leave it on \u201cKeep Warm\u201d and the excess moisture will either evaporate or be absorbed by the rice, increasing its fluffiness.\u00a0\n<\/p>\n<\/div>\n For home cooks and chefs alike, rice is a fundamental dish. It\u2019s one of the first dishes you learn how to make, with entry-level rice dishes being so simple that people consider them \u201cno-recipe\u201d recipes. If you\u2019re looking for one of those coveted seamless recipes, we\u2019ve got you covered. Meet […]<\/p>\n","protected":false},"author":1,"featured_media":1903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-1902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/1902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1902"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/1902\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/1903"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Why We Love Instant Pot Mexican Rice <\/span> <\/h2>\n
How To Make Instant Pot Mexican Rice <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Tips and Tricks <\/span> <\/h2>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"