Mexican-Style Rice or Quinoa

Serves: 6

It only takes a few extra minutes and a handful of spices to transform basic grains into a Mexican-style treat. Great folded into burritos, used as the base for grain bowls, or served alongside tacos or other Tex-Mex meals.

Ingredients

  • 2 tablespoons extra-virgin olive oil\
  • 2 cloves garlic, minced\
  • 1½ cups long-grain white rice or quinoa, rinsed and drained\
  • 1 tablespoon chili powder\
  • 1 teaspoon ground coriander\
  • 1 teaspoon ground cumin\
  • 1 teaspoon fine sea salt\
  • 1½ cups low-sodium vegetable broth\
  • 2 tablespoons tomato paste\
  • 1 tablespoon fresh lime juice

Instructions

  1. Sauté garlic
    Select the Sauté setting on the Instant Pot. Add the oil and garlic and heat for about 2 minutes, until the garlic is bubbling.

  2. Add grains and spices
    Stir in the rice or quinoa, chili powder, coriander, cumin, salt, and broth. Use a wooden spoon to nudge any browned bits from the bottom of the pot. Scrape down any grains stuck to the sides so everything is fully submerged. Add the tomato paste in a dollop on top of the grains. Do not stir.

  3. Pressure cook
    Secure the lid and set the Pressure Release to Sealing. Press Cancel, then select Manual / Pressure Cook:

    • Rice: 15 minutes at low pressure\
    • Quinoa: 12 minutes at low pressure

    (The pot will take about 5 minutes to come up to pressure before cooking begins.)

  4. Release pressure
    When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam.

  5. Finish and serve
    Open the pot and, using heat-resistant mitts, lift out the inner pot if desired. Stir in the lime juice and fluff the grains with a fork before serving.

Notes

  • Works with either rice or quinoa, just adjust the cooking time.\
  • Keeping the tomato paste on top without stirring helps prevent scorching.\
  • Add chopped cilantro or diced tomato before serving for extra freshness.