Mexican Rice (IP)

Ingredients

• 3 tablespoon grapeseed oil
• 1 1/2 cup uncooked long-grain rice
• 3 teaspoon garlic, minced, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 cup onion, diced, diced
• 1/2 cup tomato sauce
• 1 1/2 cup chicken broth
• 1 cup frozen peas & carrots

Directions

1. Rinse rice until the water runs clear, drain well.
2. Turn Instant Pot to saute. When hot, add oil.
3. Add rice, stirring often until golden (about 5 minutes).
4. Add garlic, onion, salt, cumin, and tomato sauce. Stir to combine, then add broth and stir until well mixed.
5. Turn off instant pot, add lid, and turn valve to Seal position.
6. Turn on Manual for 3-4 minutes (3 for more firm, 4 for softer).
7. Allow a 10 minute natural pressure release after cooking time has elapsed.
8. Vent and remove lid, add peas & carrots, and fluff with a fork.
9. Replace lid and allow to rest for a few minutes before serving.

Substitutions:

1. 4 TBSP tomato paste + 4 TBSP water + .25 tsp garlic powder + .25 tsp onion powder = .5 C tomato sauce