Instant Pot Mexican Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy Mexican rice cooked in an Instant Pot with tomato sauce, vegetables, and warm spices like cumin and chili powder. A reliable side dish that turns out perfectly every time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil (30mL)
- ½ small yellow onion (finely chopped – about 50g)
- 3 cloves garlic (minced – 1 tbsp. / 9g)
- 1 ½ cups long grain white rice (rinsed – 285g)
- ½ teaspoon ground cumin (1g)
- 1 teaspoon salt (5g)
- ½ cup canned tomato sauce (120mL)
- 1 ½ cups low-sodium vegetable broth (360mL)
- ½ teaspoon chili powder (2g)
- ¾ cup diced carrots (100g)
- ½ cup frozen peas (add after cooking – 100g)
- Juice of ½ lime (about 1 tbsp. / 15mL)
- 2 tablespoons chopped fresh cilantro (for garnish – 4g)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 733mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.