This Instant Pot Mexican Rice will take you less than 20 minutes and the result is perfectly cooked restaurant style Mexican rice.
Make this delicious side to go with these creamy Chicken Enchiladas or if you prefer a red sauce try these Chicken Enchiladas. The Instant Pot helps speed up these recipes tool
PIN recipe on your board so you can make it again and again. Your family and friends will be so happy!
WATCH VIDEO AND LEARN HOW TO MAKE This Easy Mexican Rice Recipe
This recipe is super easy to make with a few ingredients you probably already have in your pantry.
Homemade Mexican Rice INGREDIENTS
- 2 tablespoon oil
- 1 small onion
- 4 teaspoons minced garlic
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 – 8 ounce can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper
- Salt and Pepper to taste
SUBSTITUTION TIPS
I often use brown rice in this recipe for a more healthy option. When doing this be sure to adjust the cooking time according to the manufacturer’s guidelines for your pressure cooker. I typically cook for 22 minutes and I do not adjust the liquid, however, the result is a more moist consistency.
HOW TO MAKE Mexican Rice
- Select Saute function. Cover the bottom of the pot with oil. Add rice and onion to the pot and mix until coated with oil and cook rice until golden brown.
- Add garlic, salt, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
- Pour in chicken stock; stir any browned bits off the bottom of the pot. Pour in tomato sauce, do not stir.
- Close and lock the lid. Seal the vent and select high pressure function. Set timer for 8 minutes.
- Using the quick-release method according to manufacturer’s instructions, Unlock and remove the lid. Stir rice before serving.
Flavorful Mexican rice in Instant Pot! A super yummy side dish!
Serving and Storage
Mexican rice can be easily frozen for several months in an airtight container. Easily reheat in the microwave. To make sure your microwaved rice is not tough or rubbery, add a little water to your frozen rice before heating it for two minutes. Add any helpful tips… how long to keep, can it be frozen, etc.
Instant Pot Mexican Rice
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoon oil
- 1 small onion finely chopped (about 1 cup)
- 4 teaspoons minced garlic
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 – 8 ounce can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper
- Salt and Pepper to taste
Instructions
- Select Saute function. Cover the bottom of the pot with oil. Add rice and onion to the pot and mix until coated with oil and cook rice until lightly browned. Add garlic, salt, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
- Pour in chicken stock; stir any browned bits off the bottom of the pot. Pour in tomato sauce, do not stir.
- Close and lock the lid. Seal the vent and select high pressure function. Set timer for 8 minutes.
- Using the quick-release method according to manufacturer’s instructions, Unlock and remove the lid. Stir rice before serving.
Notes
Nutrition
More Recipes to Try
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Yes April, if the sauce is too thick at the bottom the Instant Pot will not seal and cook properly. Great question.
Looks like a good recipe; can you please explain why not to stir the tomato sauce? Thanks!