Air Fryer Mexican Rice Recipes

AIR FRYER FRIED RICE WITH SESAME-SRIRACHA SAUCE

Steps:

• Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl. Season with salt and pepper and toss to coat the rice. Transfer to a 7-inch round air fryer insert, metal cake pan or foil pan.
• Put the pan in a 5.3-quart air fryer and cook at 350 degrees F, stirring halfway through, until the rice is lightly toasted and crunchy, about 12 minutes.
• Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl.
• Open the air fryer and pour the egg over the rice. Close and cook until the egg is cooked through, about 4 minutes. Open again, add the peas and carrots and stir into the rice to distribute and break up the egg. Close and cook 2 minutes more to heat the peas and carrots.
• Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds.

INSTANT POT® MEXICAN RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

AIR FRYER FRIED RICE

Steps:

• Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Whisk soy sauce and Sriracha together in a small bowl and set aside.
• Combine rice, sesame oil, water, vegetable oil, salt, and pepper in a large bowl. Stir until evenly combined. Transfer mixture to a 7-inch round metal cake pan or air fryer insert. Place pan into the air fryer basket.
• Air fry for 10 minutes, stirring halfway through cook time. Pour egg over rice mixture and cook until egg is set, about 4 minutes. Stir in peas and carrots, breaking up the egg. Cook for 2 minutes more.
• Divide between serving bowls and pour reserved sauce over the top.

AIR FRYER CAULIFLOWER FRIED RICE

Steps:

• Cook cauliflower rice in the microwave for 5 to 6 minutes. Let stand for 1 minute before carefully opening the bag.
• Preheat the air fryer to 400 degrees F (200 degrees C). Cover the bottom and 1/2 inch of the basket sides with aluminum foil.
• Mix cauliflower rice, eggs, ham, green onions, and soy sauce in a bowl until well combined.
• Air fry for 5 minutes. Remove the basket and stir the cauliflower mixture. Return to air fryer and cook for an additional 5 minutes.

17 MEXICAN AIR FRYER FOODS TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican air fryer recipe in 30 minutes or less!

AIR FRYER ARANCINI

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Pour in the wine and cook until completely absorbed, 1 to 2 minutes more. Pour in the warm chicken broth, about 1/2 cup at a time; cook, stirring constantly and allowing all of the liquid to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the Parmesan, 3/4 teaspoon salt and a few grinds of pepper.
• Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour and up to 8 hours (cover with plastic wrap).
• Stir 3 tablespoons of the breadcrumbs into the risotto until evenly combined. Form the mixture into 15 arancini (each about 3 tablespoons and 1 1/2 inches in diameter). Insert 1 mozzarella cube in the center of each one, then roll between the palm of your hands to make a smooth, round ball. Refrigerate until chilled through, about 30 minutes more.
• Preheat a 3.5-quart air fryer to 400 degrees F and spray the basket with nonstick cooking spray. Place the remaining 1/2 cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs until evenly coated. Add the arancini to the basket and spray the tops with more nonstick cooking spray. Cook until golden brown and crisp, about 10 minutes.
• Transfer to a platter and serve with warm marinara sauce, for dipping.