Mexican Instant Rice Recipe

1 ½ tablespoons canola oil 1 cup long-grain rice ¼ onion, diced 1 ½ teaspoons chicken soup base (such as Better than Bouillon®) 2 cups chicken …

Rating: 4.7/5(3)
Total Time: 40 mins
Category: Rice Side Dishes
Calories: 165 per serving
1. Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add rice and saute, stirring frequently until the rice is golden, about 3 minutes. Mix in onion and saute until soft and translucent, about 3 minutes. Stir in chicken base. Add chicken stock, tomato sauce, and cumin. Stir to combine.
2. Close and lock the lid. Select Rice function on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir and serve.

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Ingredients 1 tablespoon avocado oil, or more as needed ½ medium onion, finely chopped 2 large cloves garlic, minced 1 cup long-grain rice 1 ½ cups low-sodium chicken stock ½ cup tomato sauce 1 teaspoon salt ¼ teaspoon ground cumin 1 pinch cayenne pepper

Rating: 5/5(81)
Total Time: 35 mins
Category: Spanish Rice
Calories: 225 per serving

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1 tbsp canola oil 1 small green pepper, diced 1 onion, chopped 1 pkg (10 oz) frozen sweet corn, thawed 1 cup chicken broth 1 cup mild salsa 1 …

Rating: 3.3/5(199)
Estimated Reading Time: 2 mins
Servings: 6-8
1. Easy and homemade, Mexican Rice is perfect as a side dish or entrée for your next meal, family gathering or Taco Tuesday party! Try out this recipe using our Minute® Instant White Rice. Step 1
2. Heat oil in a medium saucepan over medium heat. Add pepper and onion and sauté until tender but not browned. Step 2
3. Add corn, broth and salsa and bring to a boil. Step 3
4. Stir in the rice and cover. Remove from heat. Let stand 5 minutes. Step 4

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DIRECTIONS. Combine all ingredients except cilantro in a 2-qt. microwave-safe bowl. Cook on high 5 minutes, remove from microwave and let stand about 5 minutes more. Fluff with fork, stir in cilantro, and serve.

Rating: 5/5(1)
Total Time: 10 mins
Category: Rice
Calories: 191 per serving

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Mexican Rice Recipe Instant Pot Mexican Rice Two Sleevers cilantro, tomato, cumin, basmati rice, jalapeño, medium onion and 4 …

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Many Mexican Rice recipes call for powdered chicken bouillon or other enhancers that are loaded with sodium and MSG. This simple recipe uses only fresh vegetables, rice, oil, and chicken stock. Gluten-free and easily vegan. This rice recipe is 100% gluten-free and can easily be made vegan by replacing the chicken broth with water or vegetable

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Rice - I like to use Basmati rice to make this Mexican rice recipe. You can also use any long grain rice or Jasmine rice instead. You will have to alter the cooking time accordingly. Veggies - onion, scallions, bell pepper, sweetcorn are the veggies I like to add to this rice recipe.. Herbs and spices - garlic, serrano peppers, taco seasoning, cumin powder, …

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How to make Mexican Rice in the Instant Pot: Rinse the rice under water until the water runs clear. Drain well. Turn instant pot to the saute setting. Add oil and rice and stir often, until the rice starts to get slightly golden. Add tomato sauce, minced garlic, onion, tomato boullion and diced carrots. Stir well.

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Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes. Stir in tomato sauce and vegetable broth, …

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Key to Success #1 – Cook Spices Until Fragrant. The first step to this recipe is to cook the herbs and spices in olive oil. You can use the same pot that you’ll use to make your rice. No need for a separate pot. I like to make this Mexican Rice in a 4-quart saucepan.

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Pour in the water (or broth) and scrape up any bits that are stuck to the bottom of the pot. Stir in the seasonings, tomato sauce and rinsed rice. Pressure cook on high pressure for 4 minutes. (If using long grain brown rice pressure cook for 25 minutes.)

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If you're looking to make instant pot spanish rice, you can use this recipe, and substitute the cumin with ⅛ Press saute and set on high. Easy Mexican Rice for tacos Instant pot recipes, Mexican The recipe i’m sharing today, an instant pot spanish rice, is done in under 30 min (including prep and time […]

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Directions. In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or …

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Recipe- Instant Mexican Rice Ingredients- Soaked Rice-1 bowl Tomato purée-1 bowl Water-1 cupGinger garlic paste-2 tsp Turmeric powder pinch Salt as needed-1

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DIRECTIONS. Mix broth and salsa in medium saucepan; bring to a boil. Add rice and velveeta; stir. Cover and remove from heat. Let stand for 5 minutes. Stir until velveeta is melted. PRINT RECIPE. Submit a Recipe Correction.

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Directions. 1 Bring 1 cup of the water to a boil in a saucepan. Stir in the rice. Return to a boil, cover, and cook over low heat for 5 minutes. Remove from heat, stir, cover, and let rest for 5 minutes. 2 Place the remaining cups of water in another saucepan. Add the green onions, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes.

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How to Make Mexican Rice in the Instant Pot. Saute onions and garlic on saute setting then select cancel. Pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice.

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