Homemade Mexican Rice Recipe (Restaurant-Style!)

Rinse rice in a strainer until water runs clear.

In a large pan, heat the oil over medium heat until hot. Add the rice and onion and cook, stirring occasionally, until the rice is lightly golden brown, about 7 minutes.

Add the garlic and cook for 30 more seconds.

Add 2 ½ cups of broth, peas and carrots, tomato sauce, tomato bouillon, salt, cumin, and serranos. Stir well and make sure all the rice is submerged.

Bring to a boil over high heat, then immediately reduce the heat to low, cover, and cook for 20 minutes.

Remove the pot from the heat and leave the lid on for an additional 10 minutes.

After 10 minutes, remove the lid. Remove the serranos from the top, fluff with a fork, then serve.

Rinse rice in a strainer until water runs clear.

Select the "saute" option on your Instant Pot. Once the pot is very hot, add the oil, rice and onion. Saute until the rice is lightly golden brown, about 7 minutes.

Add the garlic and cook for 30 more seconds.

Add 1 ½ cups of broth, peas and carrots, tomato sauce, tomato bouillon, salt, cumin, and serranos. Stir well and scrape all the rice grains down into the liquid. Seal the Instant Pot and press "rice."

Once Instant Pot beeps to indicate it is finished, allow it to naturally release for 10 minutes (do NOT release the steam or open the lid yet). After 10 minutes, release the steam and open the lid. Remove the serranos from the top, fluff with a fork, then serve.