Instant Pot Mexican Rice

Alongside Instant Pot refried black beans.

I've tried making Mexican rice many times, and I've always failed. I think it's because the tomato/moisture ratio has to be just right, to avoid a mushy mess? Anyway, I'm so happy to finally have succeeded enough to save this recipe. I think there's room for improvement, but this was great next to some refried beans.

It is noteworthy that I liked the cooked carrots in it. I don't usually like cooked carrots. But the way these were cooked, in the instant pot with all of the other flavors in there, made them perfectly seasoned and delicious.

I followed this recipe from Tastes Better From Scratch. My changes were that I increased the amount of rice and water to make a bit more, I left out the peas and I used a packet of Trader Joe's chicken stock concentrate instead of tomato bouillon. I might look for tomato bouillon for next time, though! Also, it didn't specify what type of rice to use, but I used basmati.

The Recipe:

2 c basmati rice

1/4 c vegetable oil

2 cloves garlic, minced

1/4 medium onion, diced finely

1-2 tomatoes, pureed

1 packet chicken bouillon, or 2 tomato bouillon cubes

1/4 tsp salt

1 carrot, diced

2 c water

Rinse the rice until the water runs clean
In the instant pot, saute the rice in oil for about 5 minutes
Add the garlic, onion, tomato, bouillon, salt, and carrot. Stir and saute 1 minute.
Add the water and stir well until bouillon is dissolved.
Set Instant Pot to pressure cook for 3 minutes. Natural release.

The Verdict:

Overall grade: B

Overall reason: Not as good as restaurant rice, but tasty. I'll keep learning.

Time to prepare: 30 minutes

Husband quote: "I like the color!"

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