Mexican Rice (Instant Pot)

1 1/2 cups long grain white rice
1/4  cup oil 
1 teaspoon minced garlic
1/4 medium onion, diced
1/4 cup tomato sauce
2 teaspoons granulated tomato bouillon
1/4 teaspoon salt
1 carrot, diced (optional)
1 1/2 cups water
1/3 cup frozen peas (optional)

• Rinse the rice until the water runs clear. Drain well.
• 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 5 minutes.
• Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
• Add water and stir well, making sure the bullion cubes are dissolved.
• Turn instant pot off. 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 add peas. 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.

*To substitute brown rice, add 1/4 cup additional water and cook on high pressure for 22-24 minutes (22 for low elevations, 24 for higher). Once the timer beeps allow the pressure to naturally release for 10 minutes before removing the lid and fluffing with a fork.

• • 1 1/2 cups long grain white rice
  • ▢
  • 1/4 cup oil (vegetable or canola oil)
  • ▢
  • 1 teaspoon garlic , minced
  • ▢
  • 1/4 medium onion , finely diced
  • ▢
  • 1/4 cup tomato sauce , or 2 pureed tomatoes
  • ▢
  • 2 teaspoons granulated tomato bouillon
  • ▢
  • 1/4 teaspoon salt
  • ▢
  • 1 carrot , diced
  • ▢
  • 1 1/2 cups water
  • ▢
  • 1/3 cup frozen peas