Mexican Rice

Yes, cook it completely and store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with 2 tablespoons water over medium heat for 5–7 minutes, stirring occasionally, until warmed through and fluffy again.

Blend 1 cup of fresh tomatoes or canned whole tomatoes with 1/2 cup broth, or use salsa roja (2/3 cup salsa plus 1/3 cup broth) as a substitute.

You're either not toasting the rice long enough before adding liquid or stirring it during cooking; toast the rice for 2–3 minutes until fragrant, and do not lift the lid or stir for the entire 15–18 minutes of simmering.

Yes: use the sauté function to toast the rice with oil, onion, and garlic for 3 minutes, add tomato sauce and broth, switch to rice mode, and cook on high pressure for 6 minutes with natural release for 10 minutes, then quick release; skip the frozen vegetables until the end so they don't get mushy.

Diced bell peppers, corn, diced zucchini, or diced jalapeños all work well; add softer vegetables like peppers in the last 5 minutes of cooking to prevent mushiness.

Store in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop in a covered skillet with 2 tablespoons water over medium heat for 5–7 minutes, stirring gently, until warmed through and fluffy; alternatively, microwave covered on 50% power for 2–3 minutes, stirring halfway.