Ingredients
Scale
- 1/2 lb fresh roma tomatoes, cut into 1-inch cubes (about 2 medium)
- 2 tablespoons vegetable oil, divided
- 1 small yellow onion, finely diced
- 1 small jalapeno, minced
- 2 medium cloves garlic, minced
- 1 teaspoon ground cumin
- 1-1/2 cups long-grain white rice
- 1-1/2 cups chicken broth
- Salt and pepper to taste
- Minced fresh cilantro for topping
Instructions
- Blend tomatoes in a blender on high until smooth and set aside.
- Heat the Instant Pot on the BROWN/SAUTE function. Add 1 tablespoon of oil and let it heat. Sauté the onion and jalapeno for 3-5 minutes until the onion is browned. Add garlic and cumin, cooking for another minute, then remove the mixture from the pot.
- Keep the Instant Pot on BROWN/SAUTE. Add the remaining tablespoon of oil and sauté the rice for 3-5 minutes until lightly toasted.
- Pour the blended tomato sauce, chicken broth, and onion mixture over the toasted rice. Bring to a low simmer and season with salt and pepper. Turn off the BROWN/SAUTE function.
- Seal the lid and close the vent. Cook on low pressure for 12 minutes, then allow for a natural pressure release for 3 minutes.
- Release any remaining pressure and remove the lid. Fluff the rice with a fork, adjusting salt and pepper to taste. Top with cilantro before serving.
Notes
For extra flavor, add some corn or black beans to the rice before cooking.
Adjust the level of jalapeno according to your spice preference.
This dish can be served as a side or a main meal.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.