Easy Instant Pot Mexican Rice Arroz Rojo Recipes

EASY INSTANT POT MEXICAN RICE- ARROZ ROJO

Steps:

• Rinse rice under cool water until no longer cloudy and water runs clear. Drain in a sieve and set aside. Chop the onions and tomatoes and prep the rest of the ingredients
• Turn on the saute function of your instant pot, add vegetable oil and heat until hot. Add the rinsed rice and stir continuously for another 3 minutes ensuring it doesn't stick to the bottom of the pan until rice is slightly browned.
• Add chopped jalapeno and tomatoes and stir to combine, followed by the chicken stock, stir to combine and deglaze the pan at the same time. Don't omit this step to avoid getting BURN notice during the pressure cooking process.
• Add tomato paste then cumin, garlic granules and chilli powder on top of the rice do not stir.
• Lock the IP securely and turn the valve to the sealing position. Select manual or pressure cook button and cook on high pressure for 8 minutes.
• When the cooking cycle has completed, leave to naturally pressure release for 5 minutes and carefully quick release to depressurise the pressure cooker. Remove the lid
• Fluff rice with a fork or stir to combine. Serve and enjoy!

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.