Mexican Rice (Vegan)
Mexican, Side Dish
Ingredients
1 1/2 cups long grain white rice
1/4 cup vegetable oil
1 teaspoon garlic, minced
1/4 medium onion, finely diced
3/4 teaspoon ground cumin
1/4 cup tomato sauce
3 teaspoons Better Than Bouillon, Roasted Vegetable
1/4 teaspoon salt
1 1/2 cups water
Directions
Rinse the rice until the water runs clear. Drain well.
Heat water and dissolve bouillon, set aside.
Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
Add rice and saute, stirring often, until lightly golden, about 7-10 minutes.
Turn off Instant Pot.
Add garlic, onion, tomato sauce, cumin, salt and stir to combine
Add bullion mixture and stir well.
Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and and gently fluff the rice with a fork (don't stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
3 minutes was just right for cooking.
Campbell and I liked it. Jill didn't try it.