Getting a perfect pot of Mexican rice can feel like an impossible task when you’re juggling dinner prep with everything else on your plate. Between monitoring the stovetop, stirring constantly, and hoping the bottom doesn’t burn, traditional Mexican rice often demands more attention than most busy weeknight meals allow for.
That’s why this Instant Pot Mexican rice recipe has become my kitchen lifesaver. It’s hands-off, reliable every time, and gives you that classic restaurant-style taste without having to babysit a pot on the stove. Plus, it works great with whatever protein or veggies you’re serving up for dinner.
Why You’ll Love This Mexican Rice
- Quick cooking time – Thanks to the Instant Pot, you can have perfectly cooked Mexican rice on your table in just 25 minutes – no more watching the stove or worrying about burned bottoms.
- Restaurant-style results – This recipe gives you that authentic Mexican restaurant rice flavor and texture right at home, with perfectly fluffy grains and just the right amount of seasoning.
- Budget-friendly ingredients – Using basic pantry staples and simple vegetables, this recipe proves you don’t need expensive ingredients to make delicious rice.
- One-pot convenience – Everything cooks together in the Instant Pot, meaning less cleanup and fewer dishes to wash after dinner.
- Great for meal prep – Make a batch at the beginning of the week and enjoy it as a side dish for multiple meals – it reheats beautifully and keeps well in the fridge.
What Kind of Rice Should I Use?
Long-grain white rice is the way to go for authentic Mexican rice, with jasmine or basmati being good alternatives if that’s what you have on hand. Regular long-grain rice holds its shape well during cooking and doesn’t become sticky, which is exactly what you want for this dish. While you might be tempted to swap in brown rice, keep in mind that it requires different cooking times and liquid ratios, so stick with white rice for the best results. Before cooking, it’s worth taking a minute to rinse your rice under cold water until the water runs clear – this removes excess starch and helps prevent your rice from becoming gummy or clumping together.
Options for Substitutions
This Mexican rice recipe can be adapted with several substitutions if you’re missing ingredients:
- Long-grain rice: While long-grain rice works best for this dish, you can use medium-grain rice. Avoid short-grain or sticky rice as it will change the texture too much. Brown rice can work, but you’ll need to increase cooking time by 5 minutes and add an extra 1/4 cup of water.
- Tomato sauce: No tomato sauce? You can blend fresh tomatoes, use 2 tablespoons of tomato paste mixed with 2 tablespoons water, or even try 1/4 cup of plain passata.
- Tomato bouillon: If you can’t find tomato bouillon, use regular chicken bouillon plus an extra tablespoon of tomato sauce. In a pinch, you could also use 2 teaspoons of chicken base.
- Vegetable oil: Any neutral-flavored oil works here – try avocado oil or even light olive oil. Just avoid oils with strong flavors like sesame or extra virgin olive oil.
- Peas and carrots: These veggies are traditional but optional. You can skip them or swap in corn, diced bell peppers, or green beans – whatever you have on hand!
Watch Out for These Mistakes While Cooking
The biggest mistake when making Instant Pot Mexican Rice is skipping the crucial step of rinsing the rice thoroughly – unwashed rice can become sticky and mushy instead of achieving those perfectly separate, fluffy grains. Another common error is forgetting to sauté the rice in oil until lightly golden before adding liquids, which helps create that authentic restaurant-style texture and prevents clumping. To avoid the dreaded “burn” notice on your Instant Pot, make sure to deglaze the pot with a small amount of water after sautéing, scraping up any browned bits from the bottom before adding the remaining ingredients. For the best results, resist the urge to quick-release the pressure – allowing a 10-minute natural release helps the rice absorb any remaining moisture and prevents it from becoming gummy or undercooked in spots.
What to Serve With Mexican Rice?
This flavorful Mexican rice makes an excellent side dish for all your favorite Mexican meals! It pairs perfectly with classic dishes like enchiladas, tacos, or fajitas, where it can soak up all those tasty sauces. For a simple weeknight dinner, serve it alongside grilled chicken or fish with a squeeze of lime juice and some fresh cilantro on top. If you’re planning a Mexican feast, add some refried beans, guacamole, and warm tortillas to round out the meal – this combo never disappoints at family dinners or casual gatherings.
Storage Instructions
Keep Fresh: This Mexican rice stays good in the fridge for up to 5 days when you put it in an airtight container. I like to let it cool completely before storing – this helps keep the rice from getting mushy. It’s perfect for meal prep since you can portion it out for the week ahead!
Freeze: Got leftovers? This rice freezes really well! Just pop it in a freezer-safe container or zip-top bag and it’ll keep for up to 3 months. I usually divide it into smaller portions before freezing – it makes it super easy to grab just what I need.
Warm Up: When you’re ready to eat your leftover rice, sprinkle a few drops of water over it and microwave in short bursts, stirring in between. Or heat it in a pan on the stove with a splash of water. The extra moisture helps bring back its original texture. If it’s frozen, thaw it in the fridge overnight before reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 110-120 g
Ingredients
- 1 1/2 cups white long-grain rice
- 1/4 cup oil (vegetable or canola)
- 1 teaspoon minced garlic
- 1/4 medium onion, finely chopped
- 1/4 cup tomato sauce (or purée 2 tomatoes)
- 2 crumbled tomato bouillon cubes (or 2 teaspoons granulated)
- 1/4 teaspoon salt
- 1 diced carrot
- 1 1/2 cups water
- 1/3 cup peas, frozen
Step 1: Prepare the Rice
Begin by rinsing the rice under cold water in a fine mesh sieve until the water runs clear.
This helps remove excess starch for non-sticky rice.
Once rinsed, drain the rice well to ensure no excess water remains.
Step 2: Sauté the Rice
Set your Instant Pot to the sauté function and allow it to heat up.
Once hot, add oil to the bottom of the pot.
Add the drained rice and sauté, stirring often, until the rice turns lightly golden, approximately 5 minutes.
This step enhances the flavor and texture of the rice.
Step 3: Add Ingredients and Cook
Into the pot, add garlic, onion, tomato sauce, salt, tomato bullion, and carrots.
Stir everything together to combine the flavors.
Then, add water, making sure to stir well so that the bullion cubes dissolve completely.
Turn the Instant Pot off.
Secure the lid on the Instant Pot, ensuring the valve is in the sealed position.
Set the Instant Pot to Manual or High Pressure, and cook for 3-4 minutes.
Cooking for 3 minutes will yield rice that is tender to the bite, while 4 minutes will result in softer rice.
Step 4: Natural Pressure Release and Add Peas
When the cooking time ends and the timer beeps, allow the pressure to naturally release for 10 minutes.
This gradual release ensures the rice finishes cooking properly.
After 10 minutes, carefully open the lid and add peas to the pot.
Gently fluff the rice with a fork to combine the peas, taking care not to stir the rice too vigorously.
Step 5: Rest and Serve
With the Instant Pot lid placed loosely over the bowl, let the rice rest for a few more minutes.
This resting period allows the flavors to meld and the rice to settle.
Once rested, serve your flavorful rice dish hot as a perfect accompaniment to any meal.