Instant Pot Authentic Mexican Rice

Came out perfect. Never using any other recipes from now on. Not too spicy and so fast. I didn't add carrots or peas and opted for a diced tomato, garlic and onion blend.

Lovely stuff.

I added a can of green chilies. Took to a “tamale” party and got rave reviews!!

This is a good foundational recipe, but I made several modifications to improve the flavor and solve the blandness issue. I used one cup of water and one cup of chicken broth (rather than the two cups of water called for in the recipe). Next, I also added a teaspoon of dried chipotle chili powder and a teaspoon of dried oregano. And I don't keep tomato bullion cubes on hand (nor does anyone I know), so I substituted two rounded tablespoons of tomato paste in place of the cubes. I also added one cup of small-diced green bell pepper at the same time as the onion and garlic. The second time I made the recipe with these additions, the flavor was so much better!

Tasted like the rice I ate in Mexico