IP Mexican Rice (Printable Version)
# What You'll Need:
01 -
6 ounces fresh tomatoes, top cut off
02 -
1/2 medium onion (yellow), roughly chopped
03 -
2 jalapenos, pits removed
04 -
1 1/2 cups white long grain rice, washed till clear
05 -
1/4 cup canola oil
06 -
3 garlic cloves, finely chopped
07 -
1 1/2 cups liquid (veggie or chicken broth)
08 -
1 tablespoon paste from tomato
09 -
1 1/2 teaspoons salt
10 -
1/4 cup chopped fresh cilantro
11 -
Lime chunks, for topping
# Steps to Follow:
01 -
Throw tomatoes, onion, and one jalapeno in your blender and mix until smooth. Set aside 1 cup of this mix.
02 -
Finely chop the other jalapeno and put it aside.
03 -
Turn on your Instant Pot to sauté. Pour in oil and wait till it's hot. Toss in rice and keep stirring as it turns see-through and gets slightly golden.
04 -
Toss in the garlic and chopped jalapeno. Cook for a minute. Switch off the Instant Pot.
05 -
Pour in that 1 cup of blended mix, the broth, tomato paste, and salt. Snap the Instant Pot lid on and lock it. Close the valve and pick high pressure (manual) for 4 minutes.
06 -
After cooking, let it sit for 10 minutes to release pressure naturally. Then carefully open the valve to let any leftover steam escape.
07 -
Unlock and lift off the lid. Gently stir the rice with a fork.
08 -
Mix in the cilantro and add lime chunks before you serve it.
# Additional Tips:
01 -
Always wash your rice till the water looks clear to get rid of extra starch.
02 -
Want more kick? Add extra jalapeno. Need it milder? Use less.