• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Carnival
  • All Recipes
  • About
  • Contact
  • Privacy Policy
menu icon
go to homepage
  • All Recipes
  • About
  • Terms Of Use
  • Contact
search icon
Homepage link
  • All Recipes
  • About
  • Terms Of Use
  • Contact
×

Home » Instant Pot Vegetarian and vegan Recipes » Instant Pot Mexican Rice

Instant Pot Mexican Rice

Published: March 27, 2020. Modified: July 7, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

5.3K shares
Jump to Recipe

One of our favorite side dishes with many Mexican meals we make, this restaurant-style Mexican Rice is delicious, easy, best, and cooks quickly in the Instant Pot!

Mexican rice in white bowl with lime wedges and jalapenos
Jump to:
  • Ingredients required to make this recipe –
  • How to make Instant pot Mexican rice? Step by step pictures –
  • Notes, Pro-tips, and quick FAQs –
  • Looking for more Instant pot rice recipes?
  • Instant Pot Mexican Rice
  • Video

My family is a huge Mexican food lover. I make Mexican dishes quite often at home.

Out of all, Mexican red rice and green rice (aka Arroz Verde) are the most favorite side dishes.

Why?

Because its

  • Simple one-pot recipe
  • Vegan and Gluten-free
  • Versatile
  • Crowd pleaser
  • Budget-friendly
  • great as a side with enchilada and quesadilla or inside the tacos or burritos.
Mexican rice made in instant pot and served in yellow plate with enchilada and salad

Today I am sharing the recipe of Mexican red rice with you all.

While it isn’t hard to make this recipe on the stovetop, sometimes you need a quick shortcut, which is where the Instant Pot comes into play.

This recipe is completely cooked in the Instant Pot and takes no time at all to put together.

Instant Pot makes this crowd-pleaser side dish even faster for weeknight meals.

It’s super delicious and loves the texture.  It has just the right amount of fluffiness without being soggy and non-sticky. I love how every grain separates!

Instant pot Mexican rice from top

Ingredients required to make this recipe –

This recipe starts with simple ingredients and ends with moist, flavorful, aromatic,  impossible to resist and perfect side dish for summer parties or get-together.

  • Basmati White long grain rice
  • Tomato sauce
  • Red bell pepper
  • Onion
  • Garlic
  • Jalapeno
  • Ground cumin powder
  • Salt
  • Oil
  • Lemon juice and cilantro
Pre measured ingredients on a white chopping board for Mexcian red rice

How to make Instant pot Mexican rice? Step by step pictures –

Press the saute button on your Instant Pot. Once it displays hot, add oil to the pot. Then add grated garlic and chopped onion. Saute for a few seconds. (Photo 1 and 2)

Now add the rice and cook for 3 to 4 minutes until toasty. Stir frequently. (photo 3 to 4)

Adding oil, garlic, onion, rice in instant pot

Add the bell pepper and Jalapenos. Add the cumin, salt and saute for 30 seconds. (photo 5 to 7)

Now add the water and stir to deglaze the pot (there shouldn’t be anything sticking to the bottom).

Add the canned tomato sauce on top. Do NOT STIR. (Photo 8)

Adding red bellpepper, jalapenos, cumin powder and tomato sauce in instant pot

Close the pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 5 minutes, the pressure valve should be in the sealing position. (photo 9 and 10)

Let the pressure release naturally for 5 minutes and then do a quick pressure release. (photo 11)

Open the pot, now carefully. Let it sit like that for 10 minutes before stirring. (photo 12)

Closing the lid, setting the time, releasing the pressure of instant pot

Now add the cilantro. Fluff the rice with a fork. You may squeeze in some fresh lime juice if you wish.

Serve as a side dish with Enchiladas or Quesadillas. Enjoy!

Mexican rice made in instant pot and served in yellow plate with enchilada and salad

Notes, Pro-tips, and quick FAQs –

I love this kind of dish because it is pretty foolproof. But you need to be careful in a couple of things.

  • Don’t forget to scrap and deglaze the pot before adding tomato sauce. Otherwise, you might get the burn notice.
  • After adding tomato sauce DO NOT STIR.
  • If you don’t have an Instant Pot you can make right on your stovetop too.  It does take a little time, but totally worth making. Please check the recipe card for the stove-top version.
  • This recipe is easily customizable. You can even add corn, peas or carrot here to make it more nutritious.
  • This recipe can definitely be doubled if you were feeding a crowd.
  • Replacement for white rice –
    • Brown rice – To make Mexican brown rice, replace brown rice with white rice, add more water and increase the cooking time.
    • Quinoa – to make Mexican quinoa, simply replace quinoa with white rice. Everything else will remain the same.
  • Substitution of tomato sauce
    • Salsa
    • Canned Crushed tomatoes
    • Fresh tomato puree
    • Canned Diced tomatoes
  • Add vegetable broth to make it more flavorful. I didn’t have on hand so used just water.
  • What is the difference between Mexican rice and Spanish rice?

    • Both rice dishes are very similar. They both have tomatoes and onions in them. One big difference is that Spanish rice uses saffron, while Mexican rice uses cumin.
    • Mexican rice is called Arroz Roja (red rice) and Spanish rice is called Paella.
  • Why do you saute rice before cooking?

When you sauté rice before boiling or cooking, the rice can absorb flavors from oil and it will give it more of a toasted, nutty flavor. This slightly toasted exterior keeps the rice from becoming too mushy!

Mexican rice in white bowl with lime wedges and jalapenos

Looking for more Instant pot rice recipes?

Enchilada Rice

Paneer pulao

Mushroom rice

Vegetable biryani

Pineapple Fried rice

Raw Mango rice

★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Mexican rice in white bowl with lime wedges and jalapenos
Print
4.82 from 11 votes

Instant Pot Mexican Rice

One of our favorite side dishes with many Mexican meals we make, this restaurant style Mexican Rice is delicious, easy, best, and cooks quickly in the Instant Pot!
Course Side Dish
Cuisine Mexican
Keyword Instant pot mexican rice, Mexican rice
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 247kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

  • 1 cup – Basmati White long grain rice
  • 8 oz – Tomato sauce
  • ½ cup – Red bell pepper diced into small pieces
  • ½ cup – Onion diced into small pieces
  • 1 teaspoon – Garlic grated
  • ¼ cup – Jalapeno diced (use according to your spice level)
  • 1 teaspoon – ground cumin powder
  • Salt to taste
  • 1.5 tablespoon – Oil
  • 1 cup water
  • Lemon juice and cilantro for garnishing

Instructions

  • In a bowl, rinse rice with water 2 to 3 times. Drain all the water and keep it aside.
  • Press the saute button on your Instant Pot. Once it displays hot, add oil to the pot. Then add grated garlic and chopped onion. Saute for a few seconds.
  • Now add rinsed rice and cook for 3 to 4 minutes until toasty. Stir frequently.
  • Add the bell pepper and Jalapenos. Add the cumin, salt and saute for 30 seconds.
  • Now add the water and stir to deglaze the pot (there shouldn’t be anything sticking to the bottom).
  • Add the canned tomato sauce on top. Do NOT STIR.
  • Close the pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 5 minutes, the pressure valve should be in the sealing position.
  • Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  • Open the pot, now carefully. Let it sit like that for 10 minutes before stirring.
  • Now add the cilantro. Fluff the rice with a fork. You may squeeze in some fresh lime juice if you wish.
  • Serve as a side dish with Enchiladas or Quesadillas. Enjoy!

Video

Notes

  • If you don’t have an Instant Pot you can make right on your stovetop too.  It does take a little time, but totally worth making.
    • Stove top version-
      • Heat oil in a 5 quart saute pan over medium-high heat. Add onion, garlic and rice. Cook them, stirring constantly, for several minutes, until rice begins to turn a golden color.
      • Add bell peppers, jalapenos, salt, cumin powder, water and tomato sauce and stir.
      • On medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
      • Turn off heat, fluff rice, add cilantro and then let sit, covered, for 5-10 minutes before serving.
I love this kind of dish because it is pretty foolproof. But you need to be careful in a couple of things.
  • Don’t forget to scrap and deglaze the pot before adding tomato sauce. Otherwise, you might get the burn notice.
  • After adding tomato sauce DO NOT STIR.
  • This recipe is easily customizable. You can even add corn, peas or carrot here to make it more nutritious.
  • This recipe can definitely be doubled if you were feeding a crowd.
  • Replacement for white rice –
    • Brown rice – To make Mexican brown rice, replace brown rice with white rice, add more water and increase the cooking time.
    • Quinoa – to make Mexican quinoa, simply replace quinoa with white rice. Everything else will remain the same.
  • Substitution of tomato sauce
    • Salsa
    • Canned Crushed tomatoes
    • Fresh tomato puree
    • Canned Diced tomatoes
  • Add vegetable broth to make it more flavorful. I didn’t have on hand so used just water.
  • What is the difference between Mexican rice and Spanish rice?

    • Both rice dishes are very similar. They both have tomatoes and onions in them. One big difference is that Spanish rice uses saffron, while Mexican rice uses cumin.
    • Mexican rice is called Arroz Roja (red rice) and Spanish rice is called Paella.
  • Why do you saute rice before cooking?

When you sauté rice before boiling or cooking, the rice can absorb flavors from oil and it will give it more of a toasted, nutty flavor. This slightly toasted exterior keeps the rice from becoming too mushy!

Nutrition

Serving: 1person | Calories: 247kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 889IU | Vitamin C: 36mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

More Instant Pot Vegetarian and Vegan Recipes

  • Khichu recipe
    Khichu Recipe (Gujarati Papadi No Lot)
  • Rocky road recipe
    Rocky Road
  • Instant pot pav bhaji
    Instant Pot Pav Bhaji
  • Cowboy caviar
    Cowboy Caviar

Reader Interactions

Comments

  1. Maria says

    March 30, 2020 at 8:15 am

    Thank you for putting these recipes out here. I became vegetarian last year and your blog has helped me tremendously. You are a good cook.

    Reply
    • Dhwani Mehta says

      April 02, 2020 at 10:59 am

      I am so glad to know Maria! 🙂 Thank you.

      Reply
  2. Trisha says

    June 20, 2020 at 7:13 pm

    Hi! If the recipe is doubled how long is the cook time? Is it the same? Longer?

    Reply
    • Dhwani Mehta says

      June 20, 2020 at 9:00 pm

      Hi,
      The cook time will remain the same.

      Reply
  3. Denise says

    August 02, 2020 at 3:46 pm

    Absolutely delicious! Used dried onions and green pepper ( need to go shopping)🤣🤣🤣🤣
    Also added already cooked corn on the cob, sliced off the cob!
    Used a Jasmine rice as well!
    Outstanding!

    Reply
    • Dhwani Mehta says

      August 09, 2020 at 8:37 am

      Thanks a lot!

      Reply
  4. KC says

    December 01, 2020 at 3:33 pm

    My instant pot keeps beeping at my “burn alert”…help please

    Reply
    • Dhwani Mehta says

      December 02, 2020 at 10:51 am

      May I know which instant pot you are using?

      Reply
  5. Pam says

    July 27, 2021 at 4:45 pm

    I have the 8qt duo crisp and keep getting a burn notice. I scrape and deglaze before adding the salsa. It burns anyway. 😢

    Reply
    • Dhwani Mehta says

      July 29, 2021 at 8:55 am

      Next time add 1/2 cup more water and see how it goes.

      Reply
      • Diane says

        January 26, 2023 at 8:14 pm

        My burn too, followed step-by-step. Had to add more water, reset for 3 minutes

        Reply
  6. Bonnie T says

    August 21, 2022 at 9:07 pm

    5 stars
    Excellent recipe! Love it! Better than my favorite restaurant. Making chicken burritos tomorrow with it for the freezer.

    Reply
    • Dhwani Mehta says

      August 22, 2022 at 4:30 pm

      So glad to know. Thanks 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

AS SEEN IN:As Seen In

Primary Sidebar

About Me

Hi!! Welcome to CookingCarnival. My Blog is all about easy to make delicious Vegetarian recipes. Read More…

Follow us:

Salad and dressing recipes

Black bean quinoa salad

Black Bean Quinoa Salad

Cowboy caviar

Cowboy Caviar

close up shot of Wheat berry salad with mint dressing

Wheat Berry Salad Mint Dressing

Butternut squash spinach salad on a white plate

Butternut Squash Spinach Salad With Pomegranate Vinaigrette

Subscribe Here…

Loading

Drinks and Mocktails

Orange mocktail

Orange Mocktail

Kala jamun mojito

Smoky Kala Jamun Mojito

Strawberry Lemonade

Strawberry Lemonade

Blood Orange Cranberry Jalapeno Mojito

Blood Orange Cranberry Jalapeno Mojito

Footer

^ back to top

Navigate

  • All Recipes
  • Privacy Policy
  • Contact
  • About Us

Copyright © 2023 CookingCarnival. ALL RIGHTS RESERVED.