Arroz a la Mexicana

This recipe comes from The Cuisines of Mexico by Diana Kennedy; it has been adapted to be amenable to single-pot preparation in the Instant Pot using brown rice.

Arroz a la Mexicana (Mexican Rice)

The Cuisines of Mexico by Diana Kennedy, pp.288-289

Ingredients

• 1 large tomato, cored
• 1 small yellow onion
• 1 large garlic clove
• 1½ C long-grain brown rice
• ⅓ C oil
• 1½ C broth, salted¹
• ⅓ C peas
• 1 small carrot, julienned

Directions

1. Blend together the tomato, onion, and garlic; buffer.
2. Heat the oil in the instant pot on sautée medium
3. Add the rice and stir until well coated. Cook, stirring often, until rice is toasted, ~4 minutes.
4. Drain most of the oil.
5. Adjust setting to sautée high. Add tomato blend and cook, stirring constantly, until liquid has almost completely cooked off. (The book claims that this will take 3 minutes, it took me closer to 10.)
6. Stir in broth, peas, and carrots.
7. Seal pot and set to pressure cook high, 20 minutes.
8. Once cooking finishes, wait ten minutes, then release pressure and fluff rice.

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¹ If using commercial broth, prepare 1½ C as-is. If using home-made broth without salt, add 1½ tsp of salt to it. ^Back