Instant Pot Mexican-Style Rice: Quick Flavorful Side Dish

Loaded with flavor and simple to prepare, this Instant Pot Mexican Rice is made from scratch using tomato puree, cumin, chili powder, and jalapeño. It’s a versatile, comforting side that pairs well with many mains.

Zesty, Authentic Mexican Rice in the Instant Pot!

I cook rice often as a side, and this Mexican-style rice is one of my favorites. With diced carrots and peas, warm cumin and chili powder, and a touch of jalapeño, lime, and cilantro, it feels both festive and hearty enough to stand alone as a main.

This version captures the classic flavors and speeds things up by using the Instant Pot. After a short sauté to develop flavor, you pressure cook everything together and let the pressure release naturally for a tender, fluffy result.

What’s the Difference Between Mexican Rice and Spanish Rice?

The terms are often used interchangeably, but there are distinctions. Spanish rice often contains saffron, giving it a yellow hue. Mexican rice (arroz rojo) gets its reddish-orange color from tomato products and commonly uses cumin instead of saffron.

Ingredients

I don’t use tomato bouillon in this recipe. Instead, tomato puree adds concentrated tomato flavor. The rest of the ingredients are pantry-friendly and fresh where possible.

• Avocado oil: for sautéing (olive oil works too).
• Garlic: 3 cloves, minced.
• Jalapeño: 1 small, seeds and membranes removed and minced to reduce heat.
• Onion: 1/2 white onion, finely chopped (yellow or red onions are fine).
• Tomato paste: 1 tablespoon for depth of flavor.
• Chili powder and cumin: spices that give authentic Mexican flavor.
• Salt: to taste.
• Rice: 2 cups long-grain white rice, rinsed and drained for fluffiness.
• Vegetable broth: 2 cups (or chicken broth/stock, or water).
• Tomato puree: 1/2 cup (strained tomatoes can substitute).
• Carrot: 1, peeled and diced small.
• Peas: 1/2 cup fresh or frozen (avoid canned).
• Corn: 1/2 cup fresh or frozen (canned is acceptable if needed).
• Lime juice: 1 tablespoon, preferably fresh.
• Cilantro: 1/4 cup chopped, optional but recommended for brightness.

How to Make Instant Pot Rice

This recipe has two main steps: sautéing to build flavor, then pressure cooking for perfectly cooked rice. Don’t skip the sauté—it’s what gives the rice its characteristic texture and depth.

1. Heat the Instant Pot and oil: Set to Sauté (medium if available). Add 2 tablespoons avocado oil and heat until shimmering.
2. Sauté aromatics and spices: Add minced garlic, jalapeño, and chopped onion. Cook 2–3 minutes until onion is translucent. Stir in 1 tablespoon tomato paste, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Cook about 1 minute, mixing so the paste doesn’t scorch.
3. Add remaining ingredients and pressure cook: Turn off Sauté. Stir in the rinsed rice, 2 cups vegetable broth, 1/2 cup tomato puree, diced carrot, peas, and corn. Close the lid, set the valve to sealed, and pressure cook on High for 4 minutes. Allow time for the pot to come to pressure first.
4. Natural pressure release: When the cook time ends, let the pressure release naturally for 15 minutes—this is key for tender rice.
5. Finish and serve: Carefully vent any remaining pressure, open the lid, stir in 1 tablespoon lime juice, fluff the rice, and garnish with chopped cilantro.

Tasty Tips and Variations

• Tomato puree notes: Puree is thicker than sauce and more flavorful. If you only have tomato sauce, use it and add an extra 1/2 tablespoon tomato paste.
• Time-saving swaps: Replace fresh garlic, onion, and jalapeño with garlic powder, onion powder, and crushed red pepper if needed. Use about 1/2 teaspoon garlic powder and 1 1/2 teaspoons onion powder and adjust heat to taste.
• Fluffiness tips: Rinse rice until water runs clear to remove excess starch. A 15-minute natural release is essential—quick release can leave rice undercooked.
• Add protein: Fold in cooked shredded chicken, cooked ground beef, ham, or scrambled eggs after cooking for a heartier dish. Top with sour cream or pico de gallo for a complete meal.

What to Serve with Mexican Rice

This zesty rice complements many Mexican and Tex-Mex dishes, or serves well with simpler mains like fried eggs or roasted chicken. It pairs beautifully with casseroles, enchiladas, and fajita-style bakes—use it as a bright, flavorful side.

• Mexican Lasagna: Layers of seasoned beef, beans, salsa, and tortillas.
• Enchilada Casserole: Shredded chicken, corn, black beans, enchilada sauce, and cheese.
• Chicken Fajitas Casserole: Chicken with peppers and onions in a creamy, Tex-Mex style bake.

Storing and Reheating Leftovers

• Refrigerate cooled rice in an airtight container for 3–4 days.
• Freeze cooled rice in freezer bags or containers for up to two months; thaw overnight in the fridge before reheating.
• To reheat, warm portions in a saucepan over low–medium heat with a splash of water or broth, stirring until heated through.

More Tempting Side Dishes

• Zucchini Tomato Gratin
• Easy Garlic Knots
• Grilled Potato Wedges