Instant Pot Mexican Rice
Servings: 4 servings
Calories: 240kcal
Using an Instant Pot to make Mexican rice is a quick and easy way to make a healthy and delicious side dish that goes perfectly with tacos, burritos, and enchiladas.
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Equipment
Ingredients
- 1 cup white rice
- 4 green onions
- 1 14 oz can diced tomatoes
- 1 3/4 cups chicken or vegetable stock
- 1 4 oz can roasted green chilies diced
- 1/4 cup cilantro minced
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Finely dice the green onions, separating the white and green parts of the onions.
- Turn the Instant Pot on and turn it to the rice setting. Once it heats up sauté the green chilies and the white part of the green onions for a couple of minutes in a little olive oil. Drain the tomatoes and add them along with the stock, cilantro, green chilies, cumin, chili powder, salt, and pepper.
- Add the rice, give everything a good stir. Set the Instant Pot’s rice setting to 12 minutes, secure the lid, and let the rice cook. When the rice has finished cooking release the pressure and give the rice a good stir to mix everything up.
- Mix the tops of the green onions into the rice, saving a few to use as a garnish on top of the rice.
Nutrition
Calories: 240kcal | Carbohydrates: 48g | Protein: 7g | Fat: 1g | Cholesterol: 3mg | Sodium: 718mg | Potassium: 396mg | Fiber: 3g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 16.9mg | Calcium: 58mg | Iron: 2mg
