Mexican Rice {Electric Pressure Cooker Recipe}
This delicious savory Mexican rice (a.k.a. Spanish rice) is easily made in the electric pressure cooker (i.e. Instant Pot). A family friendly version that can be whipped up in no time and the perfect side dish for all your favorite Mexican dishes.
Ingredients
- ⅓ cup canola or avocado oil
- 2 cups long grain white rice see note
- 1 10-ounce can Rotel tomatoes with green chiles see note
- ½ medium onion quartered
- 4 cloves garlic minced
- 1 ¾ cups low sodium chicken broth see note
- 1 tablespoon tomato paste
- 1 ¼ teaspoon salt
- ½ cup minced fresh cilantro see note
- lime wedges for serving, optional
- salt to taste
Instructions
-
Heat oil in electric pressure cooker using brown function or on the stove in a dutch oven over medium high heat (see note). Meanwhile place rice in a fine mesh strainer and rinse under cold water for about a minute until water runs clear. Shake strainer to remove excess water.
-
When oil is hot enough it will sizzle with a drop of water. Then add rinsed rice and fry, stirring frequently, until the rice is lightly golden brown (about 6-8 minutes).
-
Meanwhile blend Rotel tomatoes and quartered onion in food processor or blender, until smooth and set aside.
-
When rice is lightly browned, turn down heat to medium (or use sauté function on electric pressure cooker), add minced garlic to the rice and sauté for another minute, stirring constantly.
-
Transfer rice mixture to an electric pressure cooker, if applicable. Add puréed tomatoes/onion, chicken broth, tomato paste, and salt. Give it a quick stir, lock electric pressure cooker lid in place and cook on HIGH pressure for 6 minutes.
-
Let pressure release naturally. Unlock pressure cooker lid, add cilantro (if using) and fluff rice with a fork, lifting gently to aerate. Taste and add any additional salt if needed, to taste. Serve with lime wedges, if desired.
Recipe Notes
1. For my family I use mild Rotel tomatoes, but feel free to use a spicier version if you like things spicy.
2. I've made this with regular long grain and jasmine rice with great results.
3. For the broth I usually use ¾ teaspoon chicken bouillon substitute + 1 ¾ cups water
4. The fresh minced cilantro and lime wedges are optional. I've made it without and it is a bit more family friendly that way (no green stuff), but I love the flavor they add.
5. I've found that my older Cuisinart electric pressure cooker model's browning function is not hot enough to brown the rice (this is the model I have aff. link). Because of this, I normally brown the rice in a dutch oven and then transfer it to the electric pressure cooker to cook. Keep in mind that the electric pressure cooker's browning function temperature varies significantly by brand and model, but I would try it first since it's one less pan to wash if it works.