Ingredients
Scale
- 2 cups long grain rice – washed and rinsed
- 2 cups veggie broth
- 1/4 cup enchilada sauce
- 1 serrano or jalapeño – diced
- 3 cloves garlic – minced
- 1 small onion – diced
- 1/4 cup frozen peas
- 2 tbsp salsa
- 1 tsp each of the following: onion & garlic powder, smoked paprika, ground cumin, taco seasoning.
- salt to taste
- 3 tbsp oil
Instructions
- Turn sauté mode on the your instant pot, add oil and wait for it to heat up.
- Add the onions and cook for 2 mins, followed by adding in the peas, diced Serrano and garlic. Stir and cook for 2 mins.
- Add the washed and rinsed rice, cook for 1 min so the rice develops a nice nutty flavor. Add all the seasonings and stir.
- Stir in the salsa, veggie broth and enchilada sauce. Mix everything together and turn off sauce mode.
- Place the lid on the instant pot and make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 7 mins. Turn OFF “keep warm”Once the 7 mins are done, let the instant pot do a natural release which can take up to 10-15 mins. DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
- Serve with any Mexican dish or with some grilled chicken! Enjoy!
- Prep Time: 15
- Cook Time: 7
- Category: Dinner
Keywords: Mexican Rice, instant pot