Try this Mexican Rice recipe, or contribute your own.
Suggest a better description1. Switch on the Instant Pot and turn on the saute function. Heat oil in the IP, add onions and garlic and cook stirring for 1-2 minutes till the onions are translucent.
2. Add chipotle powder and rice and stir to coat the rice with the oil and onion mix. Roast the rice for at least 3-4 minutes, stirring occasionally.
Add sweet corn, tomato puree, stock, cumin powder and salt. Give it a stir and close the IP and set on manual for 8 minutes.
3. Once the 8 minute timer goes off, wait for five minutes and then release pressure manually. Gently stir in the bell peppers and close the lid again for 10 minutes. This will help steam and cook the peppers, while keeping them crunchy. Top with chopped coriander and sour cream to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (2372g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1586 | ||
Calories from Fat: 1459 (92%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 162.1g | 216 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 88.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 8465mg | 292 % | |
Potassium 163.3mg | 4 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 36.5g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1586
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.