Kristine's Kitchen · by Kristine Rosenblatt★ 4.7 (34)
Perfect Instant Pot Mexican Rice
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 10%
CARBS 54G77% OF CAL
1G FIBER2G SUGAR50G OTHER
FAT 4G14% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy Instant Pot Mexican rice flavored with cumin, chili powder, and tomato sauce. Quick side dish for tacos, enchiladas, and burritos.
sidemexican🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 2 cups long grain white rice*
- 1 ½ tablespoons olive oil
- ¾ cup chopped white or yellow onion
- 2 cloves garlic (minced)
- 2 ½ cups water (or low sodium chicken broth or vegetable broth)
- 1 teaspoon salt (or to taste)
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 8 ounces tomato sauce
- chopped fresh cilantro (optional, for serving)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 10%
CARBS 54G77% OF CAL
1G FIBER2G SUGAR50G OTHER
FAT 4G14% OF CAL
1G SAT4G UNSAT
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
- 4m
- Sodium
- 592mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 23mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.