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Easy Instant Pot Mexican Rice with Pantry Staples

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2.5 Cups Rice(Basmati,Jasmine ,Sona Masoori ,Brown Rice)anything will work here.
  • 1 Can 8 oz Tomato puree/home made puree 2 cups
  • ½ Cup American Sweet corn
  • ½ Cup Canned black bean /soaked and boiled Red kidney beans /Rajma
  • 2.5 Tbsp Taco seasoning (if you don't have ,don't worry I am sharing the recipe with you )
  • 1 Tbsp Canola oil/Butter
  • Salt(according to your taste)
  • 2 Cloves Garlic (chopped)
  • 2.5 Cups Water

Method
 

  1. Switch on the saute button of your instant pot.
  2. Once hot add the oil to it .
  3. Add garlic cloves to it . Turn it around with the spatula once .
  4. Add rice and saute it for 1-2 minutes.
  5. Add Corn ,and beans at this time . Saute it once more .
  6. Now add taco seasoning and salt ,saute it.
  7. Add tomato puree to it .
  8. Add water and mix everything together nicely.
  9. Cover the instant pot with lid and turn the seal position on .
  10. Pressure cook for 3 minutes.
  11. Let it cool for some time .
  12. If you want you can remove the lid after releasing pressure but I will suggest to let it release naturally (especially if kids are involved in cooking)
  13. Remove the lid and fluff the rice with a big fork.
  14. Serve this mexican rice with tortilla chips and sour cream(if you have ).
  15. You can squeeze some lime juice /lemon juice if you want .It will enhance the taste.
Tried this recipe?Let us know how it was!