Easy Instant Pot Mexican Rice Recipe

Instant Pot Mexican Rice Recipe

I’m a huge fan of Mexican food, who isn’t? It’s probably my favorite cuisine to cook at home.

That’s why I am constantly making a wide variety of Mexican recipes. They have so much flavor, the ingredients are simple, and they come together pretty quickly.

But every delicious taco or enchilada needs a tasty side dish to go along with it, and that’s where this Mexican rice comes in! (Cilantro Lime Rice is also another great option with tons of fresh flavors!)

The classic taste and texture of restaurant-style Mexican Rice is incredible, but sometimes it can be quite the undertaking to make. That is, until now!

The process has been simplified while still capturing that authentic flavor we all love. Instead of using a ton of spices, tomatoes, and other ingredients, we’re using a jar of salsa. Yup, that’s it!

Plus, it’s made even faster than the traditional recipe by cooking it in the Instant Pot.

Believe it or not, it tastes AS GOOD as the flavorful rice at your favorite Mexican restaurant’s version! Don’t believe me? Try it for yourself to find out!

What is Mexican rice?

It is often called Spanish rice, Mexican red rice, Istanboli Polo, and Spanish Rice de Mexico. However it is labeled, it’s generally white rice cooked in a flavorful base of tomato and seasonings. Typically, you will find cumin, onion, garlic, and chili powder, among other ingredients in this great side dish.

Ingredients

The main ingredients you will need to make this authentic Mexican rice are so simple and include:

• Rice. Long-grain white rice results in the best flavor and texture. Medium- and short-grain will yield mushy rice. You can also use brown rice but you’ll need to adjust the cook time and amount of liquid.
• Salsa. Use your favorite salsa, as this is how the rice gets the majority if its flavor. Mild is the most family-friendly salsa to use, but if you like a little kick, go for medium instead. Also, for a deeper flavor try roasted salsa instead of regular. It makes a big difference!
• Broth. Vegetable broth will keep this recipe vegan, but if you’d like you can opt for chicken broth or stock instead.
• Oil. Any oil will work in this recipe, but olive or avocado oil are recommended.

Types of Salsa

If you are a bit of a weeny when it comes to spice, I highly recommend you use a MILD salsa—preferably a salsa you would enjoy eating by itself since that is where a bulk of the flavor will come from.

Also, try to choose a salsa that is in the middle, consistency-wise. You don’t want one that is super runny or ultra thick.

Here are a few salsa brands that work well in this recipe:

• Mrs. Renfro’s Salsa – They have SO many flavors to choose from! Of course they offer the traditional mild, medium, and hot in addition to green salsa and extra hot ones. If you’re feeling adventurous try one of their fruity salsas or the craft beer or tequila flavors.
• Tostito’s Chunky Salsa – This easy-to-find brand should be at your local stores. They have mild, medium, and hot, and the texture is the perfect mixture of chunkiness and liquid.
• Mark’s Good Stuff Salsa – I highly recommend their Restaurant salsa. It boasts fire-roasted tomatoes and fresh onions and peppers for the best authentic taste.
• 365 Organic Thick & Chunky Salsa – This organic salsa can be found at Whole Foods, is made from only whole food ingredients, and has amazing flavor.

And if you’ve got a lot of extra tomatoes, you can always use your own Homemade Salsa or Roasted Tomato Salsa.

How to Cook Mexican Rice in the Instant Pot?

Here are the steps to take when making this easy Instant Pot Mexican Rice:

Rinse the Rice

Use a mesh strainer to clean the rice until the water runs clear. This step is super important. It removes the excess starch in the outer coating and is essential for getting fluffy rice.

Combine Everything

Add the rinsed rice, broth, salsa, seasonings, and half of the oil to the Instant Pot.

You need to be careful when cooking rice in an electric pressure cooker. Make sure there is enough liquid and that you mix well so the rice doesn’t end up settling at the bottom of the pot. Otherwise, you might get a burn notice on the machine.

Cook in the Instant Pot

Cook on high pressure for 4 minutes. If you like more tender rice, cook it for 5 minutes instead.

Do a natural pressure release for 10 minutes, then open the pressure valve for a quick release of the remaining pressure. Be careful to avoid burning yourself. When opening the valve, be sure to point it away from you.

Drizzle with the remaining oil and then mix until well combined. Serve with a sprinkle of fresh chopped cilantro!

Stovetop Recipe

You can also make this recipe on the stovetop with a few adjustments if you want to skip the Instant Pot version:

1. Stir the broth and salsa together in a medium-sized pot. Heat the mixture to a boil.
2. Add the rice and stir to combine. Return to a boil.
3. Cover with a lid, reduce heat and simmer for 20-25 minutes or until tender.
4. Fluff up the cooked rice and enjoy!

Meal Prep and Storage

• To Prep-Ahead: Preparing this Mexican dish ahead of time is not recommended as the texture of the rice changes once refrigerated.
• To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: To freeze the rice, store in a freezer safe airtight container for up to 3-4 months.
• To Reheat: Cook the rice in a skillet with a bit of oil over medium-low heat for 5-10 minutes.

What is the difference between Spanish rice and Mexican rice?

Spanish rice and Mexican rice are very similar, but differ slightly in their seasonings. Mexican Rice is made with cumin, whereas Spanish Rice is seasoned with saffron which results in more of a yellow color.

Is Mexican rice healthy? Gluten free?

When you make Mexican rice at home, it can easily be both healthy and gluten-free.

With a homemade version, you can control the amount of sodium and fat, which often make restaurant versions less healthy.

Rice itself is gluten free, but some of the additional ingredients may not be. For example, sometimes chicken broth contains gluten, so make sure to double-check all your labels.

Can you freeze Mexican rice?

You CAN freeze Mexican rice. However, be sure to tightly wrap it in a freezer-safe container with as little air as possible touching the rice. It should last up to 3 to 4 months in the freezer.

How long does Mexican rice last?

When properly stored, Mexican rice should last up to 3 to 4 days in the fridge. However, remember that the longer food sits at room temperature the more rapidly it will grow dangerous bacteria.

Expert Tips and Tricks

• Go long. Use long grain rice for best results, as medium-grain or short-grain rice will clump up when cooked and give you a mushy texture.
• Make it work. Brown rice will require some changes, like additional liquid and cooking time. Make sure you adjust these accordingly if you substitute it for the white rice.
• Choose well. Pick a good quality salsa as it makes up the majority of the flavor in this recipe.
• Don’t overdo the liquid. If you use too much broth or salsa you’ll end up with mushy and not fluffy rice.
• Serve with a sprinkle. Take this simple side dish over the top by adding a bit of fresh cilantro just before serving.

What to Serve with Mexican Rice

This Mexican rice recipe pairs well with these other easy recipes to make a complete meal.

Easy Skillet Steak Fajitas Recipe, Shredded Chicken Enchiladas, Easy Shredded Chicken Tacos and Easy Chicken Enchiladas Verdes are surprisingly simple to make yet so full of flavor.

Chicken Mole Enchiladas and Mexican Shrimp Ceviche with Avocado are authentic and always impressive.

Opt for Oven-Baked Sheet Pan Chicken Fajitas or Roasted Cauliflower Tacos for a healthy main dish.

Don’t forget Refried Beans or Instant Pot Black Beans on the side!