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Introduction
Mexican rice, a staple in many Latin American households, has a rich history that extends back centuries. Its origins can be traced to the indigenous cultures of Mexico, where corn and rice were integral parts of their diets. When the Spanish conquistadors arrived, they introduced new ingredients like tomatoes, onions, and garlic, which were then incorporated into traditional rice dishes. Over time, this fusion of flavors and techniques gave birth to the beloved Mexican rice we know today. This Instant Pot version offers a modern twist on the classic, allowing you to enjoy its comforting flavors with a healthier and more convenient approach.
Ingredients
• 1 cup long-grain white rice
• 1 tablespoon olive oil or vegetable oil
• 1/2 medium white onion, finely diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with juices
• 1 cup low-sodium vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro (plus more for garnish)
Step 1:
Rinse the rice under cold water until the water runs clear to remove excess starch.
Step 2:
Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil and let it heat up for about 30 seconds.
Step 3:
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until the onions are translucent and fragrant.
Step 4:
Pour in the diced tomatoes with their juices, vegetable or chicken broth, cumin, chili powder, oregano, smoked paprika, and salt. Stir well to combine.
Step 5:
Add the rinsed rice to the pot and gently stir to distribute the ingredients evenly.
Step 6:
Close the Instant Pot lid, set the vent to 'Sealing,' and cook on high pressure for 3 minutes.
Step 7:
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Step 8:
Open the lid and fluff the rice with a fork. Stir in the chopped fresh cilantro.
Step 9:
Serve the Mexican rice hot, garnished with extra cilantro if desired.
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice in this recipe. However, you will need to adjust the cooking time accordingly. Brown rice typically requires a longer cooking time than white rice in the Instant Pot.
Q: Is it necessary to sauté the onions and garlic first?
A: While sautéing the onions and garlic before adding the other ingredients is not strictly necessary, it helps to develop more flavor and aroma in the dish. Skipping this step may result in a less flavorful rice.
Q: Can I adjust the spice level of this recipe?
A: Yes, you can adjust the spice level to your preference. To make it spicier, add a pinch of cayenne pepper or use more chili powder. To make it milder, reduce the amount of chili powder or omit the cayenne pepper.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or use hot chili powder.
• Substitute brown rice for a whole grain option, but adjust cooking time accordingly.
• Fresh tomatoes can be used in place of canned tomatoes during peak season.
• This recipe is naturally gluten-free and can be made dairy-free by omitting any garnishes containing dairy.
Serve the Mexican rice hot, as a side dish or as a base for burrito bowls, tacos, or other Mexican-inspired dishes.
Leftover Mexican rice can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, add a small amount of water or broth and microwave or heat in a skillet until warmed through.
Have all ingredients measured and prepped before starting the recipe. The Instant Pot will bring the rice to pressure quickly, so you can multitask during the cooking time.
- Don't skip rinsing the rice to remove excess starch, which can lead to a gummy or mushy texture.
- Sautéing the onions and garlic in oil before adding the other ingredients helps to develop more flavor.
- For optimal results, use long-grain white rice, as short-grain or brown rice may require adjustments to the cooking time.
For a heartier and more filling dish, add cooked black beans or shredded chicken. For a smoky twist, use fire-roasted diced tomatoes instead of regular.
This Mexican rice pairs well with grilled or roasted vegetables, guacamole, salsa, and your favorite Mexican-inspired proteins like carnitas, fajitas, or enchiladas. A cool margarita or horchata would make a refreshing beverage pairing.
This recipe can be enjoyed year-round, but peak tomato season in the summer months may yield the most flavorful results.
This recipe is naturally gluten-free and can be made dairy-free by omitting any dairy-based garnishes. It does not contain any nuts or peanuts, but those with allergies should check the specific ingredient labels.
