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Mexican Inspired Rice | Instant Pot | Stovetop

mexican inspired rice instant pot and stove top
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cooking Method: ,
Cuisine:
Courses:
Servings: 12
Nutrition: 145 calories | 3g protein | 29g carbs | 1g fat |
Description
Enjoy this flavorful Mexican Inspired Rice, perfect for pairing with your favorite dishes! This easy recipe can be made in the Instant Pot or on the stovetop, offering a versatile side dish packed with spices, tomatoes, and sweet corn. Perfect for meal prep or a quick weeknight dinner alongside my Ultimate Chipotle Chicken Thighs.

145 calories | 3g protein | 29g carbs | 1g fat |

Serving size: 188g/ 4oz/ 1/2 cup- Recipe makes 12 servings. 

MyFitnessPal: Mexican Inspired Rice EHK

Ingredients
  • 1/2 cup shallot, minced (40g)
  • 3 cloves garlic, grated (10g)
  • 1 Tbsp avocado oil (15g)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 Tbsp tomato paste (15g)
  • 1 can petite diced tomatoes or Rotel with chilies (14.5oz)
  • 2 tsp kosher salt (6g)
  • 1/2 tsp ground black pepper
  • 2 cups jasmine rice, dry (403g)
  • 2 cups water (480g * 3 cups/720g for stovetop- see notes)
  • 1 Tbsp chicken Better Than Bouillon (18g *optional)
  • 1 cup frozen sweet corn (160g)
Instructions
    Instant Pot Directions:
  1. 1
    Turn on the Instant Pot and select the Sauté function. Add the avocado oil and let it heat up for a minute. Add the minced shallots and grated garlic, sautéing for 2-3 minutes until the shallots are soft and fragrant, stirring occasionally.
  2. 2
    Add the chili powder, ground cumin, and dried oregano to the pot, stirring to combine with the shallots and garlic. Cook for about 30 seconds to toast the spices and bring out their flavors.
  3. 3
    Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Add the can of petite diced tomatoes or Rotel with chilies (including the juices), and cook for another minute to blend the flavors.
  4. 4
    Add the dry jasmine rice to the pot, stirring to coat the grains with the tomato and spice mixture. Sauté for 30 seconds to 1 minute to lightly toast the rice.
  5. 5
    Pour in the water and add the chicken Better Than Bouillon, if using. Stir well to ensure everything is well combined and the rice is submerged.
  6. 6
    Secure the Instant Pot lid and set the valve to the Sealing position. Cancel the Sauté function, then select the Pressure Cook or Manual setting. Set the cooking time to 8 minutes on High Pressure.
  7. 7
    Once the cooking time is complete, perform a Quick Release by carefully turning the valve to the Venting position to release the pressure.
  8. 8
    After the pressure is released, remove the lid and stir in the frozen sweet corn. The residual heat will warm the corn through. Serve the rice hot, paired with my Ultimate Chipotle Chicken Thighs for a delicious, complete meal!
    9. Stove Top Directions:
  9. 9
    In a large skillet or pot with a lid, heat the avocado oil over medium heat. Add the minced shallots and grated garlic, and sauté for 2-3 minutes until the shallots are soft and fragrant, stirring occasionally to avoid burning.
  10. 10
    Add the chili powder, ground cumin, and dried oregano, stirring to combine with the shallots and garlic. Cook for about 30 seconds to toast the spices and release their aroma.
  11. 11
    Mix in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the can of petite diced tomatoes or Rotel with chilies (including the juices), and cook for another minute to meld the flavors together.
  12. 12
    Stir in the dry jasmine rice, coating it with the tomato and spice mixture. Sauté for 30 seconds to 1 minute to lightly toast the rice.
  13. 13

    Pour in 3 cups water and add the chicken Better Than Bouillon, if using. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

  14. 14
    Remove the pot from the heat, stir in the frozen sweet corn, cover again, and let it sit for 5 minutes to allow the corn to warm through with the residual heat.
  15. 15

    Fluff the rice with a fork and serve hot. Pair with my Ultimate Chipotle Chicken Thighs for a flavorful, Mexican-inspired meal. Enjoy!

    [caption id="attachment_1034" align="aligncenter" width="150"]Ultimate Chipotle Chicken Thighs Ultimate Chipotle Chicken Thighs[/caption]

Nutrition Facts

Servings 12

Amount Per Serving
Calories 145kcal
% Daily Value *
Total Fat 1g2%
Sodium 269mg12%
Potassium 111mg4%
Total Carbohydrate 29g10%
Dietary Fiber 1g4%
Sugars 2g
Protein 3g6%
Vitamin A 6 IU
Vitamin C 1 mg
Calcium 2 mg
Iron 9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

* If leaving out chicken bouillon, taste for seasoning before serving. Add additional 1/2 tsp if necessary. 

* If making this rice on the stove top, increase water to 3 cups.  

145 calories | 3g protein | 29g carbs | 1g fat |

Serving size: 188g/ 4oz/ 1/2 cup- Recipe makes 12 servings. 

MyFitnessPal: Mexican Inspired Rice EHK

*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.

Keywords: mexican inspired rice, red rice, burrito bowls
Read it online: https://easyhealthykitchen.com/recipe/mexican-inspired-rice-instant-pot-stovetop/