Instant Pot 15 Minute Mexican Rice

2 cups long grain white rice (**rinsed very well. For Jasmine & Basmati Rice options check NOTES below.)

1 cup onion (**finely chopped. Use yellow onion.)

½ tbsp garlic (**minced)

8 ounce tomato sauce (**226 g. For Rotel, tomato paste or fresh tomato options check TIPS & TRICKS above in the post body.)

¼ tsp chili powder (**optional)

¼ tsp Cayenne Pepper (**optional.)

3 tbsp Avocado oil (**or use any neutral oil. Find list in NOTES below.)

Salt (**use according to your personal taste preference.)

Liquid

2 cups Water (**warm. Use this to stir the better than bouillon (chicken base) to make an instant stock. **READ NOTES BELOW.)

1 tbsp Better Than Bouillon (**stirred well in the 2 cups warm water for an instant chicken stock with best flavor.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

Note: Ingredients may have been altered from the original.

Directions at foodiesterminal.com

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