Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 cup basmati rice (200 grams, rinsed until water turns clear and drained until dry)
  • 1/2 red bell pepper (finely chopped)
  • 1 jalapeño (seeded & chopped)
  • 1 small red onion (finely chopped)
  • 2 garlic cloves (chopped)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1 cup water (8 oz)
  • 1 cup crushed canned tomatoes
  • 2 tablespoons cilantro (minced)
  • lime juice (optional)

Instruction

  • Rinse the rice until water turns clear. Then drain the water and let the rice dry.
  • Press the saute button on your Instant Pot. Once it displays hot, add oil to the pot. Then add the rice and cook for 4 to 5 minutes until toasty.
  • Add the bell pepper, jalapeno, onion, garlic and saute for 1 minute.
  • Add the cumin, salt and saute for 30 seconds.
  • Now add the water and stir to deglaze the pot (there shouldn't be anything sticking to the bottom).
  • Add the canned crushed tomatoes on top. Do NOT STIR.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
  • Let the pressure release naturally for 2 minutes and then do a quick pressure release. 
  • Open the pot, now carefully stir the tomato with the rice using a spoon. Cover pot with a glass lid, let it remain like that for 2 minutes.
  • Remove the lid and add the cilantro. Fluff the rice with a fork. You may squeeze in some fresh lime juice.
  • Serve Mexican Rice as a side or with beans or inside tacos, burritos!