MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Instant Pot Mexican Rice
 Categories: Mexican, Rice
      Yield: 4 Servings
 
      2 tb Olive oil (30 ml)
    1/2 sm Yellow onion (50 g);
           - finely chopped
      3 cl Garlic; minced
  1 1/2 c  Long grain white rice
           - (285 g); rinsed
    1/2 ts Ground cumin (1 g)
      1 ts Salt (5 g)
    1/2 c  Canned tomato sauce
           - (120 ml)
  1 1/2 c  Low-sodium vegetable broth
           - (360 ml)
    1/2 ts Chili powder (2 g)
    3/4 c  Carrots (100 g); diced
    1/2 c  Frozen peas (100 g);
           - add after cooking
    1/2    Lime (15 ml); juice of
      2 tb Fresh cilantro (4 g);
           - chopped, for garnish
 
  Preparation time: 10 minutes
  Cooking time: 25 minutes
  
  Instant Pot Mexican Rice is a total game-changer! It turns out
  perfectly cooked and fluffy every time. This easy recipe will be your
  go-to!
  
  Set the Instant Pot to Sauté mode. Once hot, add olive oil and
  chopped onion. Sauté for 3 to 4 minutes until translucent. Add
  garlic and cook for another 30 seconds, stirring often.
  
  Stir in rinsed rice and sauté for 2 to 3 minutes until lightly
  golden. Add cumin and salt. Mix well.
  
  Press Cancel to stop sautéing. Stir in tomato sauce, chili powder if
  using, vegetable broth, and diced carrots. Scrape up any brown bits
  at the bottom of the pot to prevent a burn notice.
  
  Secure the lid and set the Instant Pot to cook on Manual (High
  Pressure) for 4 minutes.
  
  Allow the pressure to release naturally for 10 minutes, then quick
  release any remaining pressure.
  
  Stir in the frozen peas immediately after opening the lid so they heat
  through but stay bright green. Fluff the rice with a fork.
  
  Taste and adjust seasoning if needed. Serve with a squeeze of lime
  juice and garnish with fresh cilantro.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  <https://jessicainthekitchen.com/instant-pot-mexican-rice/>
 
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