Instant Pot Mexican Rice
Instant Pot Mexican Rice is the quintessential Mexican food side dish.
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
- 2.25 cups (530ml) vegetable stock, divided
- 3.5 tbsp tomato puree
- 1 tsp ground cumin
- 0.75 tsp ground cinnamon
- 0.75 tsp ground coriander
- 0.5 tsp ground smoked paprika
- pinch of Chilli flakes to taste optional
- 2 Tbsp vegetable oil or olive oil
- 1 Tbsp minced garlic
- 1 cup sweet corn kernels
- 2 scallions finely chopped
- 390 g (2 cups) basmati white rice
Set aside half a cup of stock. Mix together remaining stock, tomato puree, cumin, coriander, paprika, cinnamon and chili if using in a jug and set aside
Lightly oil the pressure cooker insert and add the remaining half cup of stock.
Add in the rice, scallions, sweetcorn and tomato mixture without mixing
Lock the lid, set valve is set to "sealing" position, select manual, high pressure and 5 mins cook time.
When the cook time ends, turn the IP off and let the pressure release naturally.
Stir the rice, let stand for another 5 mins then serve.
Vary Mexican spices combination / amounts to your taste – can also add in some chopped jalapeno.
Rice will stick a bit – decant rice from the inner pot immediately, soak for 5-10 mins and wash clean.
For firmer rice make it 4 mins; for a little softer rice make it 6-7 mins – try and see what you like.
The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
Weight Watchers Points in Instant Pot Mexican Rice
If you replace the 2 tbsp oil with a calorie-controlled cooking spray and increase the servings to 8 servings, there are:
- 5 Freestyle points per serving
- 4 PointsPlus points per serving
Calories: 296kcal | Carbohydrates: 56g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 361mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 3.2mg | Calcium: 33mg | Iron: 1mg