Ingredients:

  • 2 Tbsp Neutral Oil (Canola or Vegetable)
  • 1/2 cup Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 cups Long Grain White Rice, rinsed thoroughly
  • 2 Tbsp Tomato Paste (or smooth puree)
  • 2 cups Chicken or Vegetable Broth (low sodium)
  • 1/2 cup Canned Diced Tomatoes, drained
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Chicken Bouillon Powder (Optional)
  • 1/4 cup Fresh Cilantro, chopped (Optional, for garnish)

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes until the water is completely clear. Drain well and set aside. This step removes excess starch and prevents mushiness.
  2. Sauté Aromatics: Select the “Sauté” function (Normal setting) on the Instant Pot. Add the oil. Once hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the Rice: Add the rinsed rice and tomato paste to the pot. Stir continuously for 2-3 minutes until the rice grains begin to look slightly translucent around the edges and have absorbed the tomato paste. This locks in flavour and ensures texture.
  5. Deglaze: Pour in about 1/4 cup (60 ml) of the measured broth. Use a spatula to scrape up any stuck-on bits from the bottom of the pot. This prevents the “Burn” error.
  6. Add Liquids and Seasoning: Pour in the remaining broth, diced tomatoes, salt, cumin, oregano, and bouillon (if using). DO NOT STIR the mixture.
  7. Seal and Cook: Cancel the Sauté function. Secure the lid, ensuring the vent is sealed. Select Manual/Pressure Cook on High Pressure for 4 minutes.
  8. Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
  9. Vent and Release: After the 10-minute NPR, switch the valve to 'Venting' for a quick release of any remaining pressure. Carefully remove the lid.
  10. Fluff and Serve: Immediately scoop and fluff the rice gently using a large fork. Stir in the chopped cilantro, if desired. Allow the rice to rest for 5 minutes off the heat before serving.