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.
Adding vegetables is optional. If you don't have the mentioned veggies, can cook the rice only with tomatoes (fresh and canned).Add lots of fresh cilantro leaves.In absence of jalapeno pepper, consider regular chilli.You can also add green bell pepper to this. For extra spicy, add a pinch of paprika to the rice.14 ounce canned tomato = 5 - 6 fresh tomatoes; 28 ounce canned tomato = 10 - 12 fresh tomatoes. So adjust the tomato as per your serving size.