Instant Pot Mexican Style Rice
April 30, 2024 Mike
Ingredients
| White Rice | 2 Cups | |
| Chicken Broth | 2 Cups | |
| Fire Roasted Tomatoes with Peppers, Onions, and Garlic | 1 14.5 oz. Can | |
| Ground Cumin | 1/2 Tsp | |
| Chili Powder | 1/4 Tsp. | |
| Garlic (Minced) | 2 Cloves | |
| Kosher Salt | 1 Pinch | |
| Olive Oil | Drizzle |
Start this cooking while you work on the tacos, and you’ve got a super easy Tex-Mex side dish. Don’t worry about the chili powder. It has only a slight kick. Just enough to keep things interesting.
- Rinse rice and add to the Instant Pot.
- Add remaining ingredients and stir. Do not drain canned tomatoes.
- Set the Instant Pot to 4 minutes on high pressure with the “keep warm” button turned off. Allow pressure to release naturally for at least 12 minutes. Keep closed until ready to serve.
