Instant Pot Authentic Mexican Rice
1 1/2 cups long grain white rice
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic, minced
1/4 medium onion, finely diced
1/4 cup tomato sauce, or 2 pureed tomatoes
2 tomato bouillon cubes, or 2 teaspoons granulated (you can substitute chicken bouillon)
1/4 teaspoon salt
1 carrot, diced
1 1/2 cups water
1/3 cup frozen peas (yucky…I used corn)
1. Rinse the rice until the water runs clear. Drain well.
2. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
3. Add rice and saute, stirring often, until lightly golden, about 5 minutes.
4. Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
5. Add water and stir well, making sure the bullion cubes are dissolved.
6. Turn Instant Pot off. Pressure cook on high pressure for 4 minutes.
7. When done, allow to natural release for 10 minutes
8. Fluff with fork before serving.