• Wash rice thoroughly and soak for 15 - 20 minutes.
• Then drain out from water and spread to air dry.
• Heat oil in a pan. Add chopped garlic, onion, jalapeno.
• Saute for a minute.
• Add rice to the pot and saute on high flame for 2 - 3 minutes stirring in between.
• Add chopped carrots, beans, tomatoes and give it a nice stir.
• Then add canned/ pureed tomatoes.
• Season with salt, pepper.
• Close the lid of the pot and simmer on low flame for 12 minutes.
• After 12 minutes open the lid of pan and check with a fork if its cooked completely.
• If any liquid still at the base of pot, close the lid again and let it cook for another 3 - 4 minutes on low flame.
• Once cooked turn off the gas but don't open the lid immediately. Wait for 5 minutes and open the lid.
• Garnish with freshly chopped cilantro leaves.

Instant Pot Mexican Rice

• Start the instant pot on sauté mode.
• Now add oil and once it's hot, add garlic and onions.
• Saute for 2 minutes and then add rinsed rice and saute for another 2 - 3 minutes.
• Add diced vegetables, salt, pepper, cayenne pepper, or paprika. Give it a nice stir.
• Add tomatoes, vegetable broth.
• Close the lid of the instant pot.
• Seal the pressure valve. Set to high pressure on manual for 5 minutes.
• Allow natural pressure release for 5 minutes. Then do quick release for rest.
• Fluff the rice with help of a fork.
• Garnish with lots of finely chopped cilantro leaves.