This foolproof Instant Pot Mexican Rice delivers restaurant-quality results in just 23 minutes. Fluffy, perfectly seasoned grains burst with authentic flavors while requiring minimal hands-on effort. Whether you’re serving it alongside tacos, enchiladas, or your favorite Mexican dishes, this recipe guarantees consistent results every time.
The pressure cooker method eliminates the guesswork, making it an ideal choice for both busy weeknights and special occasions. Plus, with only 323 calories per serving, it’s a wholesome side dish that complements any meal.
Ingredients for Perfect Mexican Rice
- Long grain white rice: 1 1/2 cups, rinsed until water runs clear
- Oil: 1/4 cup vegetable or canola oil, for perfect sautéing
- Aromatics: 1 teaspoon minced garlic and 1/4 medium onion, finely diced
- Tomato base: 1/4 cup tomato sauce or 2 pureed fresh tomatoes
- Seasonings: 2 tomato bouillon cubes (or 2 teaspoons granulated) and 1/4 teaspoon salt
- Vegetables: 1 diced carrot and 1/3 cup frozen peas
- Liquid: 1 1/2 cups water for perfect rice texture
Step-by-Step Cooking Guide
- Rice Preparation: Start by rinsing rice thoroughly until water becomes clear – this removes excess starch
- Sautéing Base: Heat oil in Instant Pot on sauté mode, toast rice until golden (about 5 minutes)
- Flavor Building: Add garlic, onion, tomato sauce, seasonings, and carrots – mix well
- Liquid Addition: Pour water and ensure bouillon is completely dissolved
- Pressure Cooking: Seal pot and cook on High Pressure for 3-4 minutes (3 for firmer, 4 for softer rice)
- Natural Release: Let pressure release naturally for 10 minutes
- Final Touches: Add peas, fluff gently with fork, and let rest covered for best results
Cooking Techniques
The magic of this Mexican rice comes from sautéing it first! This simple step adds a lovely golden color and brings out a nutty flavor that makes the dish extra special.
When you’re sautéing the rice, keep stirring it gently to prevent any grains from sticking to the bottom of your Instant Pot. You’ll know you’re doing great when the rice turns a light golden shade – this usually takes about 5 minutes.
Variations & Substitutions
This recipe is super flexible! Don’t have tomato bouillon? Regular chicken bouillon works just fine. You can also swap the fresh carrots for corn, or add both for extra color and flavor.
If you’re cooking for someone who doesn’t like peas, feel free to leave them out or replace them with diced bell peppers. Want to make it spicier? Add a diced jalapeño with the onions or stir in some chili powder with the other seasonings.
Serving Suggestions
This tasty Mexican rice makes the perfect side dish for tacos, enchiladas, or grilled chicken. I love serving it with a sprinkle of fresh cilantro on top and a squeeze of lime juice for extra zing.
It also tastes amazing with black beans, making it a filling vegetarian meal. For a pretty presentation, serve it in a colorful bowl and add some sliced avocado on the side.
Storage Tips
Let your rice cool completely before storing it in an airtight container – it’ll stay fresh in the fridge for up to 4 days. When you’re ready to reheat, sprinkle a little water over the rice and warm it in the microwave, covered with a damp paper towel.
This helps bring back its fluffy texture. You can also freeze portions in freezer bags for up to 3 months – just thaw overnight in the fridge when you’re ready to use it.
Instant Pot Mexican Rice
Equipment
- Instant Pot
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup oil vegetable or canola oil
- 1 teaspoon garlic minced
- 1/4 medium onion finely diced
- 1/4 cup tomato sauce or 2 pureed tomatoes
- 2 tomato bouillon cubes finely chopped, or 2 teaspoons granulated
- 1/4 teaspoon salt
- 1 carrot diced
- 1 1/2 cups water
- 1/3 cup frozen peas
Instructions
- Rinse the rice until the water runs clear. Drain well.
- Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
- Add rice and saute, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- Add water and stir well, making sure the bullion cubes are dissolved.
- Turn instant pot off. Secure lid and turn valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas. Gently fluff the rice with a fork (don’t stir it).
- Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
