Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups long-grain white rice rinsed and drained
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 1/2 cups low-sodium vegetable broth
- 3/4 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
Instructions
- Set the Instant Pot to the "Sauté" mode and heat the olive oil. Add the rice and cook, stirring frequently, until it becomes slightly golden, about 3 minutes.
- Add the onion and garlic to the pot and sauté until the onion is translucent, approximately 2 minutes.
- Pour in the vegetable broth, tomato sauce, cumin, chili powder, and salt. Stir well to combine and ensure nothing is sticking to the bottom of the pot.
- Secure the Instant Pot lid and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" setting on high pressure for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid once the pin drops, fluff the rice with a fork, and serve as a delightful accompaniment to your favorite Mexican dishes.
