How To Make Fluffy Mexican Rice In The Instant Pot Food

MEXICAN RICE

Steps:

• Place your Instant Pot on the sauté mode. Once the pan is hot, add the oil. Once the oil is hot add the diced onions and jalapenos (optional).
• Sauté onions until softened, about 4 minutes.
• Add the rice to the onions and sauté for 3 minutes, stirring frequently.
• Add the garlic, stir and sauté for one minute.
• Add the stock, tomatoes, cumin, and chili powder. Stir and scrape the bottom of the pot to make sure nothing is sticking.
• Press the Cancel button. Lock lid in place and place in the sealing position. Pressure cook/manual on high pressure for 8 minutes.
• Allow for natural pressure release for 10 minutes. Release any remaining pressure.
• Fluff the rice with a fork.
• Stir in the cilantro and season to taste with salt and pepper.
• Serve immediately.

INSTANT POT AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice until the water runs clear. Drain well.
• Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
• Add rice and saute, stirring often, until lightly golden, about 5 minutes.
• Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
• Add water and stir well, making sure the bullion cubes are dissolved.
• Turn instant pot off. Secure lid and turn valve to sealed position.
• Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
• When timer beeps, allow pressure to naturally release for 10 minutes.
• Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
• Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

INSTANT POT® MEXICAN RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

HOW TO MAKE FLUFFY MEXICAN RICE IN THE INSTANT POT

Steps:

• First, rinse your rice well in a fine mesh sieve, about 10-20 seconds.
• Put the rice in a dish towel and pat it dry.
• Hit the 'saute' button on your Instant Pot, and add in the two tablespoons of oil.
• Once the oil is heated, add in the rice. Saute the rice for 3-4 minutes, stirring occasionally, until the grains are a bit darker in color and you can smell the rice.
• Stir in the onion, garlic, cumin, and 1/4 teaspoon of sea salt and cook for another 15-20 seconds.
• Pour in the tomato puree and water, and give the mix 1-2 small stirs, just enough to combine the ingredients.
• Place the lid on the Instant Pot. Set the Pot to cook at high pressure for 4 minutes.
• After the 4 minutes, let the pressure naturally release (in other words, don't touch anything!) for 10 minutes. The display will read: LO10.
• Manually release any remaining pressure and remove the lid.
• Fluff the rice with a fork and add in the cilantro.
• Once cool enough to taste, check for seasoning, serve, and enjoy!

OLE! FLUFFY MEXICAN RICE

Steps:

• NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! MEASURE 1 1/2 cups long grain white rice into a large re-sealable container; COVER rice completely with very hot water; REPLACE lid and let rice sit for 15 minutes; DRAIN rice in a large mesh sieve; RINSE rice under constantly running cold water for 1-2 minutes; ALLOW rice to drain well.
• SET oven rack in the center position; PREHEAT oven to 350°F.
• IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped.
• IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat.
• ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice.
• ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed.
• ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR.
• BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes.
• REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE.
• SNAP your fingers and shout "OLE!".