5.04

Instant Pot Mexican Rice

Instant Pot Mexican Rice
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This Instant Pot Mexican Rice recipe is so easy to prepare and it tastes amazing with simple and healthy ingredients, cooking doesn't get easier!

Instant Pot Mexican Rice

I'm using my Instant Pot almost on a daily basis, apart from my blender this is now the most frequently used kitchen gadget. If you are busy, which most moms are then having an Instant Pot is a great idea. You can set the Instant Pot and go attend to something else and it keeps the dish warm for hours. What a time saver! I multitask while cooking and so it is one less project to focus on. I have now shared my Instant Pot Lentil SoupInstant Pot Jamaican Rice, and Peas, and Instant Pot Split Peas Soup on here and I'm so excited to share with you my latest recipe.

Instant Pot Mexican Rice in a bowl

 

Last May, my family and I were so blessed to travel to Cancun, Mexico and we stayed at the lovely Riviera Maya Resort Hotels and had a wonderful and relaxing time there. We enjoyed the warm and friendly people, seeing the Mayan ruins and the food were so fresh and full of flavor. I can't wait to visit again.

Daevyd Mexico

I don't like mushy rice, I rarely make risotto or cook with short grain rice for that reason, I love fluffy rice and I believe that it is an art how to make the perfect rice. So if you struggle with making rice that is fluffy and not sticky and mushy, then using the instant pot is for you and making my Instant Pot Mexican Rice is the solution. I set the Instant pot on saute and saute the rice and onion, garlic and cumin for 5 minutes stirring, then I added the tomato sauce, vegetable broth, and salt, set the Instant Pot on manual for 22 minutes. After it is finished cooking, I then let it sit for 5 minutes to Natural release its pressure then I move the knob to 'venting' and quick release putting a dishcloth over the top of the vent.

I used Jasmine Brown rice from Trader Joe's to make this recipe, but Basmati Brown Rice or any long grain brown rice will do, this dish is simple and flavorful. It is not overpowering tastenbecause the main dish will be the focus. It is delicious served with my Jackfruit carnitas and Guacamole.

Per 100g
Energy:
219 kcal / 915 kJ
Fat:
5 g
Protein:
5 g
Carbohydrate:
388 g

Ingredients

For: 4 servings
Preparation:
5 min
Cooking:
22 min
Ready in:
27 min

Instructions

  1. Plug Instant Pot in power and press Saute to heat. Add oil, once it is heated, add onion, garlic, cumin and cook for 2 minutes stirring. Stir in the rice and saute for about 4 minutes.

  2. Add tomato sauce and stir to coat. Add vegetable broth and salt Switch Instant Pot to the Keep Warm/Cancel button. Cover Instant Pot with the lid, make sure knob is set on the Sealing position. Now press the Manual button and the display will now say ON. Click the + plus button until it is 22 minutes on High Pressure. You can walk away and let the Instant Pot do its work.

  3. You will hear whistling but do not panic, it's quite normal. At the end of the 22 minutes let the Instant Pot Natural Release pressure for 5 minutes. Then you will turn the knob to Vent and allow it to Quick Release the remaining pressure. I usually put a damp dishcloth over the vent carefully as the final steam releases.

  4. Once the steam releases you can now open the Instant Pot and flurry your rice.

Notes

Intant Pot Mexican Rice

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Rating

14 Comments
  1. Dorothy
    May 3, 2018

    5.02

    Question: I am making this for a LARGE crowd- 30 people. Is it ok to just multiple ingredients and still cook in one pot?

    • Michelle Blackwood
      May 3, 2018

      You can add all the ingredients in a 10-quart stock pot, you will need 7 1/2 uncooked cups of rice to yield 1/2 cup cook rice per person. So you are quadrupling the ingredients.

      • Dorothy
        May 3, 2018

        5.02

        Thanks! If I triple the recipe and use the instant pot, do I have to adjust the cook time? Sorry, I’m new to the instant pot…;-)

        • Michelle Blackwood
          May 4, 2018

          The manual says with expanding foods like rice or oatmeal, never fill it more than halfway. It depends on the size of your Instant Pot, remember to take into consideration that rice swells, safety is the key.

  2. Eva
    February 4, 2018

    5.02

    This is the first recipe I made in my Instant Pot and it’s delicious! Thank you so much. Better than our local taqueria, and healthier since it’s made with brown rice. Drizzled a little tomatillo salsa on top, perfect.

    • Michelle Blackwood
      February 4, 2018

      Eva, thank you very much for your feedback. So happy you enjoyed it and I’m happy that you can now make your own.

  3. Lisa
    January 21, 2018

    5.02

    This was so easy and perfect

    • Michelle Blackwood
      January 21, 2018

      I am happy you love it, thank you for your feedback!

  4. Sheri Johnson
    January 5, 2018

    Olive oil and veggie broth are both listed in ingredients, yet the instruction section does not indicate when to add those in. I would assume oil first thing, then broth with the tomato sauce… but it isn’t clear. And if someone makes this without broth, I think that would cause problems.

    • Michelle Blackwood
      January 5, 2018

      Yikes Sheri, thank you I just corrected it.

      • Nicole James
        January 17, 2018

        Elena Petersen just told me about your site….love y’all

        • Michelle Blackwood
          January 17, 2018

          Nicole love you too and we are missing you, we are now living in Florida. Devon is one of the directors of SEC conference. Visit us whenever you come to Florida.

  5. philly
    January 5, 2018

    hey..I just finished making your tumeric coconut rice.. haven’t tasted it yet but looks good.. for this rice what do u do if u don’t have instant pot. Is directions the same. Thanks

    • Michelle Blackwood
      January 5, 2018

      Hi Philly, hope you love the turmeric coconut rice, it’s very popular. You would add about 1 1/2 cups more vegetable broth, make sure liquid is around an inch above rice.Bring to boil after you did the sauteing and add broth/tomato sauce and all ingredients. Reduce to the lowest heat you have and let it cook for 45-1 hour depending on stove. Test with a fork for doneness. Regularly when I cook rice I don’t measure, I eyeball ingredients so I would have to make it sometime in the future on the stove top to give you the exact measurements.