Arroz Estilo Mexicano (Mexican-Style Rice)
Ready in about 35 minutes. Servings 4.
⏱️ Prep: 10 min🍳 Cook: 5 min
Nutrition
per per serving559
Calories
24.1g
Protein
83.4g
Carbs
15.3g
Fat
Ingredients
| 1 cup | 240 ml | long grain rice, rinsed |
| 1 cup | 240 ml | Mexican blend cheese, shredded |
| 1 cup | 240 ml | sweet corn, frozen and thawed |
| 1 cup | 240 ml | vegetable broth |
| 0.5 teaspoon | 2.5 ml | cumin powder |
| 0.33 teaspoon | 1.7 ml | Mexican oregano |
| 1 | habanero pepper, seeded and minced | |
| 1 cup | 240 ml | pinto beans, boiled |
| 1 cup | 240 ml | enchilada sauce |
| 1 small handful | cilantro, roughly chopped | |
| 1 tablespoon | 15 ml | canola oil |
| 2 | garlic cloves, minced | |
| 1 | sweet pepper, seeded and chopped | |
| 1 | onion, chopped | |
| — | sea salt | |
| — | ground black pepper |
Instructions
(Ready in about 35 minutes / Servings 4)
Per serving: 559 Calories; 15.3g Fat; 83.4g Carbs; 24.1g Protein; 6.5g Sugars.
- Press the "Saute" button to preheat your Instant Pot and add the oil. Once hot, cook the onion, garlic, and peppers until they are just tender and fragrant.
- Next, add the vegetable broth followed by rice, beans, corn, cumin powder, oregano, salt, black pepper, and enchilada sauce; do not stir.
- Secure the lid. Choose the "Manual" mode and cook for 5 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.
- After that, stir in the Mexican blend cheese and seal the lid again. Let it sit in the residual heat for 5 to 10 minutes until the cheese melts.
- Serve with fresh cilantro and enjoy!