Instant Pot Mexican Rice

What better way to complete your meal than a side of good ole Mexican rice? Whether you’re having tacos, fajitas, burritos, or just want to spice up your entree a bit, give this one a try!

Ingredients:

2 tbsp @chosenfoods avocado oil

2 cups white rice of choice

1 small onion, finely chopped

1 jalapeno, seeded and minced (optional)

1 ¼ cups organic low-sodium chicken broth (can sub water)

1 cup (8oz) organic crushed tomatoes (can sub salsa)

1 cup frozen peas and carrots (optional)

1 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

½ tsp dried oregano

½ tsp unrefined salt

¼ tsp black pepper

1 lime, juiced (optional)

Fresh cilantro, chopped (optional)

Instructions:

1. Turn your instant pot to the sauté function

2. Rinse your rice well while the instant pot is heating up. Once heated, add the oil, chopped onion, jalapeno (if using), and rice. Sauté for about 2-3 minutes

3. Next, stir in the chicken broth/water, crushed tomatoes/salsa, frozen peas/carrots (if using), and seasonings

4. Close the lid, seal the pressure valve, and pressure cook on low for 12 minutes or high for 4 minutes. Once finished, allow the pressure to release naturally for 10-15 minutes

5. Remove the lid, fluff the rice, and serve! Add a squeeze of fresh lime juice and fresh cilantro, if desired. Enjoy!

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