Multi Cooker Mexican Rice

Multi Cooker Mexican Rice

A quick and easy version of the classic as good as restaurant version.


  • 3 tbsp oil
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 cup basmati or other long grain rice
  • 1 1/2 cup chicken or vegetable stock
  • 4 tbsp tomato paste
  • 2 tsp cumin
  • 1 tbsp oregano
  • 1 – 2 jalapeƱo or serrano pepper, seeded and diced
  • 1 red pepper, finely diced (optional)
  • Salt and pepper to taste.


  1. Add oil to multi cooker on brown setting and wait for it to become hot.
  2. Add onions, garlic, and peppers and cook for 2 – 3 minutes.
  3. Add rice and continue to cook for another 3 – 4 minutes until the rice starts to toast.
  4. Add tomato paste to stock and mix well, and add to multi cooker.
  5. Set cooker to pressure cook on high for 14 minutes. Release pressure immediately when finished.
  6. Stir rice to fluff, and serve.


For brown rice use two cups rice to 2 1/2 cups water, whole can of tomato paste. Pressure cook for 25 minutes. Turn off and let set for 10 minutes, and then release pressure.

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