Why You’ll Love This Recipe

Instant Pot Mexican Rice is a flavorful and quick side dish made with pantry staples like rice, tomatoes, and spices. Perfectly seasoned and fluffy, this rice comes together effortlessly in the Instant Pot, making it ideal for busy weeknights or serving alongside your favorite Mexican entrees like tacos, enchiladas, or grilled meats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long grain white ricelarge tomatogarliccloveonionvegetable or chicken brothtomato pasteolive oilground cuminchili powderkosher saltfresh cilantro (optional for garnish)

directions

Set the Instant Pot to “Sauté” mode and heat olive oil.

Add finely chopped onion and garlic, and sauté until fragrant and translucent.

Add the rice and toast for 2-3 minutes until lightly golden.

Blend the tomato and tomato paste together until smooth, then pour into the pot.

Add broth, cumin, chili powder, and salt. Stir well to combine.

Secure the lid, set the valve to sealing, and cook on high pressure for 4 minutes.

Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.

Fluff the rice with a fork and garnish with chopped cilantro if desired.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCooking time: 4 minutesNatural pressure release: 10 minutesTotal time: 24-25 minutes

Variations

Use fire-roasted tomatoes for a smoky depth of flavor.

Add frozen peas and carrots after cooking and let sit with the lid on for 5 minutes.

For a spicier version, add diced jalapeño or chipotle in adobo to the tomato mixture.

Swap white rice for brown rice, adjusting cook time to 22-24 minutes on high pressure.

Stir in a handful of shredded cheese for a cheesy twist.

storage/reheating

Store leftover Mexican rice in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave with a splash of water to prevent drying out.For longer storage, freeze in portions for up to 2 months. Thaw overnight and reheat before serving.

FAQs

Can I use brown rice instead of white?

Yes, but you’ll need to increase the pressure cooking time to around 22-24 minutes.

Why is my rice mushy?

Too much liquid or overcooking can cause mushy rice. Stick to the recipe’s ratios and timing.

Can I double the recipe?

Yes, double all ingredients but keep the cook time the same. Just ensure you don’t exceed the Instant Pot’s max fill line.

Is this rice spicy?

It has mild heat, but you can adjust the chili powder to your taste or add jalapeños for more spice.

What type of broth works best?

Both vegetable and chicken broth work well; choose based on dietary preference.

Do I need to rinse the rice?

Rinsing removes excess starch and helps keep the grains separate—recommended for best results.

Can I skip the tomato paste?

Tomato paste adds depth and richness, but in a pinch, you can use extra fresh tomato or a bit of tomato sauce.

Can I add beans?

Yes, stir in cooked black or pinto beans after cooking for a heartier dish.

Conclusion

Instant Pot Mexican Rice is a quick, flavorful side dish that’s easy to prepare and full of classic flavors. With minimal prep and hands-off cooking, it’s a reliable go-to for family dinners or festive meals. Make it once, and it’ll likely become a staple in your kitchen.