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!
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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.
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!
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
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)
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)
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)
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!
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!
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Instant Pot Mexican Rice
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.
- Stove top version-
- 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?
Nutrition
Warm regards,
Dhwani.
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.
I am so glad to know Maria! 🙂 Thank you.
Hi! If the recipe is doubled how long is the cook time? Is it the same? Longer?
Hi,
The cook time will remain the same.
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!
Thanks a lot!
My instant pot keeps beeping at my “burn alert”…help please
May I know which instant pot you are using?
I have the 8qt duo crisp and keep getting a burn notice. I scrape and deglaze before adding the salsa. It burns anyway. 😢
Next time add 1/2 cup more water and see how it goes.
My burn too, followed step-by-step. Had to add more water, reset for 3 minutes
Excellent recipe! Love it! Better than my favorite restaurant. Making chicken burritos tomorrow with it for the freezer.
So glad to know. Thanks 🙂
I have been fixing this for a crowd when our cowboys work calves. It is always a big hit. I do use a can of crushed tomatoes instead of the tomatoe sauce. Thank you for a great recipe!
So glad to know. Thanks.