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Directions. Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté 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. Dotdash Meredith Food Studios.
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Stir frequently. Sauté until rice is translucent and begins to become light golden brown. SAUTÉ VEGETABLES: Add garlic, minced jalapeño. Sauté for a minute. Turn Instant Pot off. ADD LIQUID: Pour in 1 cup of puréed onion mixture, ½ cup broth, tomato paste and salt. PRESSURE COOK: Put on the Instant Pot lid and lock.
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Add the seasonings and stir to incorporate. Add the tomato sauce, stir, then add the white rice and stir again. Cook the rice. Place the lid of the Instant Pot on top and close it. Make sure the valve is set to SEAL. Press Manual, High pressure, then set it for 4 minutes.
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Drain well. Turn on the saute function on the Instant Pot and set to medium and add the oil to the pot. When hot, add the rice and saute for 5 minutes, stirring frequently, until the rice begins to lightly brown. Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.
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Instructions. Rinse the rice until the water runs clear, then drain. Add the rice to the Instant Pot, together with 1 tsp chili powder, 1 tsp onion powder, ½ tsp garlic powder, 1 tsp salt, 8 oz tomato sauce, and 2 cups vegetable or chicken broth. Stir everything together. Close the lid and make sure that the venting knob is sealed.
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Add rice and garlic to butter/onion mixture. Cook for 1-2 minutes, stirring frequently, until rice is just starting to brown. Add Rotel, tomato sauce, and diced tomatoes; stir, scraping up any browned bits from the bottom of the pot. After about a minute, add chicken broth, cumin, chili powder, cayenne pepper, and salt.
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Add the tomato sauce, vegetable broth, cumin, salt, and pepper. Stir well to combine. Add the drained rice to the pot and stir for a couple of minutes until it's well coated and slightly toasted. Close the lid and set the Instant Pot to Manual or Pressure Cook for 6 minutes.
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Step #1 Saute aromatics & toast rice. Save. Saute aromatics, toast rice. Saute aromatics: Saute the onion & garlic with salt in instant pot on SAUTE function kept at HIGH heat. Rinse rice: Rinse the long grain white rice several times under running tap water until clear water runs through.
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Step Two: Rinse the rice (optional) and drain well. Set aside. Step Three: Set the Instant Pot the the Sauté function. When heated, add oil then the rice. Cook for 5 minutes, stirring occasionally. Press cancel. Step Four: Add garlic, onion, broth, tomato sauce, and chopped tomato bouillon, and salt.
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Once hot, add onion and cook until softened, 3-5 minutes. Add garlic and rice and cook until the rice is lightly golden, about 5 minutes. Add the chicken broth, tomato sauce and salt, and scrape any browned bits from the bottom of the pot. Turn instant pot OFF. Place lid on pot and turn valve to sealed position.
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Scrape up any browned bits from the bottom of the pot and make sure that all the rice is in the liquid. Gently pour the tomato sauce on top of the rice, but do not stir. Pop the lid on the pot and set the pressure valve to seal. Set the pot to cook on rice mode for 12 minutes (or manual low pressure 12 minutes).
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How to Make Mexican Rice in the Instant Pot. Saute onions and garlic on saute setting then select cancel. Pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice. Lock the lid in place, make sure valve is set to "sealing" position, select manual (or high.
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Instructions. Rinse the rice in a strainer under cold water. Drain well. Select the sauté mode on the Instant Pot and add the olive oil. Once the oil is hot, add the diced onion and cook for 3-5 minutes, until soft. Add the minced garlic and cook for 30 seconds, until fragrant.
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How to Make Mexican Rice in the Instant Pot. In a 6 quart Instant Pot, using the sauté function set to high, toast Extra Long Grain Rice in hot oil in the bottom of the pot until rice is lightly browned. Stir in low-sodium chicken broth, tomato sauce, kosher salt, and garlic powder. Lock lid into place and make sure the pressure release valve.
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Instructions. Rinse the rice until the water runs clear. Drain well. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot. Add rice and saute, stirring often, until lightly golden, about 5 minutes. Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
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Use the Adjust button to select "high". Add the diced jalapeños and onions, and sauté until tender, about 5 minutes. Add the chili powder, cumin, and oregano, and cook for 1 additional minute. Meanwhile, pour the rice into a large mesh strainer, and rinse well under cold water until the water runs clear.
