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Instant Pot Mexican Rice is a quick and flavorful side dish that pairs well with any Mexican main dish, such as enchiladas, tacos, and burritos. It comes together easily in the Instant Pot so it’s perfect for weeknights.
I’ve always loved the authentic, fresh, and flavorful taste of Mexican rice in Mexico—there’s just something special about the way it’s made without canned tomatoes. After visiting Mexico numerous times, I never fail to ask the waiter how their Mexican rice is prepared. And not to my surprise, I’m usually told it’s made with fresh tomatoes most of the time.
There are countless variations of Mexican rice from adding peas, carrots, bell peppers, or corn to spicing it up with jalapeños or salsa for an extra kick of flavor.
I prefer to keep things simple, yet packed with flavor, by using fresh tomatoes, tomato paste, and jalapeños. When cooked in an Instant Pot, the end result is the most fluffy Mexican Rice.
This easy and versatile dish pairs well with Bean & Cheese Enchiladas, Vegetarian Mexican Lasagna, and even as a filling for a burrito like Taco Bell 7 Layer Burrito.
Table of Contents
Why You’ll Love This Recipe
- One-Pot Meal – An Instant Pot meal that comes together quickly and is perfect for busy weeknights.
- Simple Ingredients – This dish is made with simple ingredients that can be found in your pantry.
- Flavorful – This Mexican rice is loaded with flavor from fresh tomatoes, chili powder, and jalapenos.
- Versatile – Pairs well with a side dish such as enchiladas, tacos, burritos, bowls, or stand-alone side.
Doubling the Recipe
You may double the recipe, just make sure to keep the high pressure time of 5 minutes in the Instant Pot the same. Additionally, perform a natural releaese after 10 minutes.
Ingredients & Substitutions
- White Rice – You need to use a long white grain rice, I used white basmati rice which works great. Wash and rinse the rice until it runs clear. Then soak rice for 15 minutes rinse, and drain.
- Tomatoes – I highly recommend using fresh tomatoes instead of canned ones.
- Tomato Paste – This adds color to a more concentrated tomato flavor.
- Jalapeno – Use a jalapeno without the seeds, however if you want more spice, add the seeds. For very spicy, feel free to use 1 serrano pepper instead.
- Chili Powder – Make sure you use regular American chili powder – not Indian chili powder or cayenne pepper. American chili powder uses chili peppers grown in the United States. It’s flavorful without being overly spicy. For more spice, use Indian chili powder or cayenne pepper.
*See the recipe card below for full information on ingredients and quantities.*
How to Make Instant Pot Mexican Rice
Rice Tip
Tip: Wash rice several times and then soak for 15 minutes. Rinse well and drain the rice. Set aside.
STEP 1 – SAUTE VEGGIES
1. Press SAUTE mode on the Instant Pot. Add oil, and once hot, add garlic. Saute for 30-40 seconds.
2. Now add jalapenos that have been seeded. If you prefer very spicy, then keep the seeds in. Saute for a minute.
3. Next add onions and season with a little salt. Saute for a couple of minutes until softened and translucent.
4. Add tomatoes and season with a little salt. Saute for 2 minutes until softened.
STEP 2 – ADD SOAKED RICE
5. Add tomato paste and cook down for a minute.
6. Next – add soaked rice. Click the OFF button on the Instant Pot. Stir the rice into the onion-tomato mixture.
7. Add water. Be sure to deglaze the pot before covering it to avoid the burn sign.
8. Then add spices – cumin powder, American chili powder, and salt.
STEP 3 – COVER AND HIGH PRESSURE
9. Stir everything well.
10. Cover the Instant Pot and set it to the Sealing position. High-pressure the rice for 5 minutes. Do a quick release after 10 minutes.
11. Once done, this is what you should have.
12. Fluff the rice with a fork and serve hot. Garnish with cilantro or scallions if you wish.
Serving Suggestions
→ My favorite way to enjoy Mexican Rice is with Bean and Cheese Enchiladas with a side of black beans or refried beans. Also serve with shredded lettuce, pico de gallo, sour cream, and guacamole.
→ Add Mexican rice inside a stuffed burrito, such as Taco Bell’s 7-Layer Burrito.
→ Make a bowl – opt for Mexican rice instead of brown rice in this easy Copycat Chipotle Burrito Bowl.
Storage & Reheating
- Storage – Store leftover rice in an airtight container. It’ll last you for 3 days when stored in the refrigerator.
- Reheating – To reheat leftovers, simply add a few drops of water over the rice which helps add moisture. Then cover, and microwave for 60-90 seconds. You can also reheat the rice stovetop by adding a little oil to a nonstick pan, adding rice, and sauteing for a few minutes until hot.
More Flavorful Rice Recipes
- Vegetable Pulao Instant Pot
- Instant Pot Brussels Sprouts
- Instant Pot Jeera Rice
- Kale Cranberry Curry Wild Rice
- Thai Basil Fried Rice
Instant Pot Mexican Rice
Equipment
Ingredients
- 2 tbsp avocado oil
- 4 cloves garlic, chopped
- 3/4 cup white onion, chopped
- 1 jalapeno, seeded & chopped
- 1 cup tomatoes, chopped
- 2 tbsp tomato paste
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1 tsp salt
- 1 1/4 cups white basmati rice or any long grain white rice, washed, soaked & drained
- 1 1/2 cups water
Instructions
- Rice Tip. – Wash rice several times and then soak for 15 minutes. Rinse well and drain rice. Set aside.Saute Veggies. Press SAUTE mode on the Instant Pot. Add oil, and once hot, add garlic. Saute for 30-40 seconds. Next, add jalapenos that have been seeded. If you prefer very spicy, then keep the seeds in. Saute for a minute. Then add onions and season with a little salt. Saute for a couple of minutes until softened and translucent. Next, add tomatoes and season with a little salt. Saute for 2 minutes until softened.
- Add Rice. Add tomato paste and cook down for a minute. Next – add rice. Click the OFF button on the Instant Pot. Stir the rice into the onion-tomato mixture for a minute. Add water. Be sure to deglaze the pot before covering it to avoid the burn sign. Then add spices – cumin powder, American chili powder, and salt.
- Cover and High Pressure. Stir everything well. Cover the Instant Pot and set it to the Sealing position. High-pressure the rice for 5 minutes. Perform a quick release after 10 minutes. Once done, fluff the rice with a fork and serve hot. Garnish with cilantro or scallions if you wish.
super easy and flavorful, will easily become a family fave!
This recipe was so easy to follow so flavorful. Absolutely amazing! 😍❤️
Thanks Keerthi. So glad you enjoyed it. 🙂
Tried this recipe and it’s sooo good. I love how easy it is and packed with flavor. Another great one Nisha.