📖 Instructions

1. Rinse the rice: Give your 1 cup of rice a good rinse under cold water until the water runs clear. This helps remove excess starch and prevents clumping. Don't skip this step; it really makes a difference!
2. Sauté the aromatics: Set your Instant Pot to the "Sauté" function. Add 1 tablespoon of olive oil and let it heat up. Add 1/2 cup of chopped onion and 1/2 cup of chopped bell pepper and sauté for 3-5 minutes, or until softened. Stir occasionally to prevent burning. Make sure to scrape down the sides of the pot to get all that delicious flavor!
3. Add the remaining ingredients: Stir in 1 1/2 cups of chicken broth, 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Give everything a good stir. Taste and adjust seasonings as needed, remember salt is your friend but can also be your foe!
4. Add the rice and corn: Add the rinsed rice and 1/2 cup of frozen corn to the Instant Pot. Stir gently to combine all the ingredients.
5. Pressure cook: Secure the Instant Pot lid and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 12 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then carefully quick release any remaining pressure.
6. Fluff and serve: Once the pressure is fully released, carefully open the lid. Use a fork to fluff the rice. If it's too wet, cook for another 2-3 minutes.
7. Garnish and enjoy!: You can garnish it with fresh cilantro, a squeeze of lime, or a dollop of sour cream or crema fresca. Serve hot and enjoy your flavorful Mexican rice!