Instant Pot Mexican Rice

By kristentirrell

Ingredients

• 2 to 3 tablespoons of vegetable oil
• 1/2 onion, diced
• 1 green bell pepper, diced (this is optional)
• 1 1/2 cups long grain white rice
• 3 cups of water
• 1 small box/can tomato sauce 7.4 oz
• 1 tablespoon fresh garlic, minced
• 1 teaspoon Cumin seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 packets of Goya sazon

Details

Adapted from isavea2z.com

Preparation

Step 1

Gather all of your ingredients before you start. Mince the garlic and dice the onions and bell pepper.

Press the Sauté button on the electric pressure cooker to heat it up.
Add 2 to 3 tablespoons of oil. It should be enough to coat the bottom of the pan and rice.
Cook the onions until you get a translucent color (about 4 minutes or so). Now add the rice, garlic, salt, pepper and bell pepper. This will sauté for about 4 to 5 minutes. Be sure to stir the constantly. Do not walk away from this because the rice could easily go from white to burnt in no time. Sauté the uncooked (hard) rice until it comes to a light golden color. This process and ingredients adds all the flavor into the rice.

Once the rice has come to that beautiful golden color it’s time to add the tomato sauce, cumin and Goya seasoning packets. You will continue to sauté this for another minute or two.

Now you want to add the water and switch the electric pressure cooker to manual or rice mode and steam it for 10 minutes with the steamer vent set to seal. Then do a quick release when the time is up.