MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Mexican Rice
Categories: Mexican, Rice
Yield: 4 Servings

2 tb Olive oil (30 ml)
1/2 sm Yellow onion (50 g);
- finely chopped
3 cl Garlic; minced
1 1/2 c Long grain white rice
- (285 g); rinsed
1/2 ts Ground cumin (1 g)
1 ts Salt (5 g)
1/2 c Canned tomato sauce
- (120 ml)
1 1/2 c Low-sodium vegetable broth
- (360 ml)
1/2 ts Chili powder (2 g)
3/4 c Carrots (100 g); diced
1/2 c Frozen peas (100 g);
- add after cooking
1/2 Lime (15 ml); juice of
2 tb Fresh cilantro (4 g);
- chopped, for garnish

Preparation time: 10 minutes
Cooking time: 25 minutes

Instant Pot Mexican Rice is a total game-changer! It turns out
perfectly cooked and fluffy every time. This easy recipe will be your
go-to!

Set the Instant Pot to Saute mode. Once hot, add olive oil and
chopped onion. Saute for 3 to 4 minutes until translucent. Add
garlic and cook for another 30 seconds, stirring often.

Stir in rinsed rice and saute for 2 to 3 minutes until lightly
golden. Add cumin and salt. Mix well.

Press Cancel to stop sauteing. Stir in tomato sauce, chili powder if
using, vegetable broth, and diced carrots. Scrape up any brown bits
at the bottom of the pot to prevent a burn notice.

Secure the lid and set the Instant Pot to cook on Manual (High
Pressure) for 4 minutes.

Allow the pressure to release naturally for 10 minutes, then quick
release any remaining pressure.

Stir in the frozen peas immediately after opening the lid so they heat
through but stay bright green. Fluff the rice with a fork.

Taste and adjust seasoning if needed. Serve with a squeeze of lime
juice and garnish with fresh cilantro.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/instant-pot-mexican-rice/>

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