Preparing Mexican Red Rice (Arroz Rojo) in an Instant pot or Ninja Foodi yields tender, fluffy, and absolutely delicious rice


unsalted butter  avocado oil  onion  carrot  Jasmine rice garlic  canned corn  chicken broth sea salt tomato paste chili powder Tajin diced tomatoes

Before you begin, chop/mince your vegetables and rinse the rice in a fine strainer until the water runs clear.

Saute onions and carrots in butter and oil.

– Add rice, garlic, and corn. Saute for an additional minute. Turn the pressure cooker OFF.

Whisk salt into 1½ cups of chicken broth

Pour broth over the rice.

Stir enough water into the remaining broth to equal one cup. Whisk in tomato paste, chili powder, and Tajin until the tomato paste dissolves.

Pour the sauce over the rice but do not mix in. Top with the chopped tomatoes.


Lock lid and set vent to seal. Select high pressure) and set the timer to 4 minutes.

When the time is up, release the pressure and do a natural pressure release (NPR) for 10 minutes.

Serve with  Chile Relleno

Or Instant Pot Tamales...

And don't forget the Mexican Carrots!