Instant Pot Dairy-Free Gluten Free Instant Pot Side Dishes Plant Based By Kristen Chidsey | 180 Comments | *This post may contain affiliate links. Read my disclosure policy.
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Instant Pot Spanish Rice, otherwise known as Mexican Rice, tastes like the rice from an Authentic Mexican restaurant. Full of flavor and perfectly cooked, this recipe is made with pantry staples, extremely easy to make, affordable, and incredibly delicious.
Spanish Rice is my go-to side dish for meals like tacos, bean burritos, chicken enchiladas. This Mexican Style Rice is also great as abase for delicious burrito bowls.
Spanish rice, otherwise known as Mexican Rice or arroz rojo is a classic side dish made with garlic, onions, tomato sauce, and of course rice.
It is a staple side dish, along with refried beans, at most Mexican restaurants, and while so simple, it is downright delicious!
The Instant Pot is my preferred way to prepare this Spanish style rice. It works a lot like a rice cooker, in that every grain of rice cooks evenly and rice turns out fluffy and tender.
And while plain Instant Pot Rice is a staple in my kitchen, Instant Pot Mexican Rice is a favorite! It is perfectly seasoned and is delicious served as a side dish to any Mexican meal.
Key Ingredients
- Rice: Long grain brown or white rice can be used. The cook time is different for the brown and white, so be sure to follow the appropriate cook time for the time of rice you use.
- Onions and Garlic: Help to build delicious flavor to this simple recipe.
- Jalapeno: The jalapeno adds flavor, not just heat. If you don't care for spicy foods, be sure to remove the seeds and ribs from inside the jalapeno and use half a small jalapeno instead of a full jalapeno. If you love spicy foods, keep half the seeds--but be warned, it will be spicy if you happen to get a spicy jalapeno. And of course, you can omit the jalapeno altogether, but I do find that when left out, the rice is nowhere near as flavorful.
- Seasonings: I use the same blend of spices that I use in my homemade taco seasoning. Cumin, paprika, garlic powder, onion powder, chili powder, and salt all combine to give the rice just the right flavor.
- Stock: Use either chicken stock or vegetable broth. I do not recommend water, as it will not be as flavorful.
How to Make Instant Pot Spanish Rice
- Measure rice into a colander and rinse well. Rinsing the rice helps to remove starch and will improve the flavor and texture of this Mexican rice.
- Turn Instant Pot to Saute and allow to heat up.
- Once heated, add in oil, onion, jalapeno and garlic. Saute for 2-3 minutes. Turn Instant Pot OFF.
- Add in stock and scrape up any browned bits on bottom of inner pot. This is a really important step to prevent a burn warning.
- Add in seasonings and stir well.
- Add in rinsed rice and gently push the rice down to submerge in stock.
- Top with tomato sauce, but DO NOT stir in the tomato sauce.
- Place lid on pressure cooker and set to cook on high pressure for 3 minutes for white rice and 22 minutes for brown rice.
- Once cook time has elapsed, let the pressure release naturally all the way.This is so important when cooking rice. Natural pressure release will allow the rice to absorb the excess liquid and finish cooking perfectly. It also will prevent a starchy mess if you do a quick release.
- Remove lid and fluff rice with a fork, while stirring in the tomato sauce.
How to Store Instant Pot Mexican Rice
Mexican rice is best served immediately. To store any leftovers, let rice cool for 20 minutes and then place in a sealed container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To reheat the rice, add in a splash of water or stock to loosen up rice and heat in 1-minute intervals in the microwave until warmed through.
Serve Instant Pot Spanish Rice with
- Instant Pot Chicken Tacos
- Black Bean Tacos
- Copycat Chipotle Sofritas
- Vegetarian Fajitas
- Honey Lime Chicken Fajitas
Pick your favorite Mexican entree to make and then don't forget to make this Instant Pot Mexican Rice and Instant Pot Refried Beansfor a meal that is reminiscent of your favorite Mexican restaurant.
Instant Pot Spanish Rice
Full of flavor and perfectly cooked, this recipe for Instant Pot Spanish Rice, AKA Mexican Rice, is made with pantry staples, extremely easy to make, affordable, and incredibly delicious.
4.90 from 132 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican, Spanish
Prep Time: 5 minutes minutes
Cook Time: 3 minutes minutes
Pressure Time: 30 minutes minutes
Total Time: 38 minutes minutes
Servings: 8
Calories: 196kcal
Author: Kristen Chidsey
Ingredients
- 1 tablespoon olive oil
- ¼ cup small onion diced
- 1 small jalapeno seeded and minced
- 2 cloves garlic minced
- 2 cups vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 2 cups long-grain rice see notes
- ½ teaspoon cumin
- ¼ teaspoon oregano
- 1 teaspoon chili powder
- ⅔ cup tomato sauce
- 1 tablespoon butter optional
Instructions
Place rice in a colander and rinse really well.
Turn Instant Pot to sauté and let heat up. Once heated, add in oil, onion, and jalapeno. Sauté for 2-3 minutes, or until the onion is translucent. Add garlic and continue to sauté for 30 seconds just to toast garlic. Hit CANCEL to turn off the sauté function.
Pour 2 cups of broth into the inner pot and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula. This will prevent a burn notice.
Add in seasonings and stir well. Add in rice and gently push down with a spoon to submerge in stock. Pour the tomato sauce over the rice, but do not stir into the rice.
Place lid on the Instant Pot and be sure vent knob is pointed to sealed. Cook on HIGH pressure for 3 minutes for long-grain white rice, and22 minutes for long-grain brown rice.
Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
Remove lid, add butter if desired, and fluff rice with a fork to incorporate everything together. Serve as desired.
Equipment Needed
Notes
Type of Rice: This recipe works with both long-grain brown and white rice. The measurements remain the same regardless of which variety of rice you use, but the cook time will vary.
- White rice: Cook for 3 minutes on High Pressure
- Brown rice: Cook for 22 minutes on High Pressure
Control the Spice/Heat: If you don't care for spicy foods, be sure to remove the seeds and ribs from inside the jalapeno and use half a small jalapeno instead of a full jalapeno. If you love spicy foods, keep half the seeds--but be warned, it will be spicy if you happen to get a spicy jalapeno. And of course, you can omit the jalapeno altogether, but I do find that when left out, the rice is nowhere near as flavorful.
Storage:To store any leftovers, let rice cool for 20 minutes and then place in a sealed container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months.To reheat the rice, add in a splash of water or stock to loosen up rice and heat in 1-minute intervals in the microwave until warmed through.
Nutrition
Calories: 196kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 520mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Sheri A
This was sooo good! I made it and served with pinto beans. The flavor was spot on !!! Keeper recipe for sure!! Thank you!!!!👍🤓❤️Reply
Kristen Chidsey
Thank you Sheri! I appreciate you taking the time to review 🙂
Reply
Terry Grieve
Hi Kristen,
I stumbled upon your website recently in my search for flavorful plant based recipes. My husband and I are just starting to dip our toe into plant based eating. I was looking for something to serve with black bean tostadas. We're both lifelong brown rice eaters, so this recipe was perfect. I tend to be very picky when it comes to flavor and this recipe was packed full of flavor. I'm so happy I found your site and will definitely be back in search of other treasures here.Reply
Kristen Chidsey
I am so happy you found my site, Terry! I wish you all the best as you navigate plant-based eating as well. I am not strictly plant-based, but do have a collection of Vegan-Friendly Recipes you may enjoy!
Reply
Sigrid Trombley
This is THE best pressure cooked Mexican or Spanish Rice recipe on the Internet. How do I know? I've done a search on Goggle and checked out many, many recipes. Not only is the recipe excellent as written, it's also delicious with a pound of ground round added to it.Reply
Kristen Chidsey
Thank you so very much for taking the time to share, Sigrid! Adding beef is a great idea!
Reply
Amy Jones
Best Spanish rice recipe and no fail in the instant pot! Thank you for saving us from boredom.Reply
Kristen Chidsey
You are so very welcome! It is a nice change up from plain rice 🙂
Reply
Sigrid Trombley
I made this yesterday and loved it. I always like rice dishes and this one was a winner. I added a pound of ground round but didn't add enough of the jalapeño as I was afraid it would be too spicy - a mistake. With all that rice it could have handled more jalapeño. I didn't have tomato sauce so used a can of diced tomatoes. Next time I may use Rotel tomatoes for some extra zip.Reply
Kristen Chidsey
Thanks for sharing, Sigrid! So happy to hear you enjoyed this one.
Reply
Sigrid Trombley
Haven't made the yet, but I've checked out a number of pressure cooker Spanish rice recipes and yours looks the most appealing. The current 4.89 rating suggests it will be delicious. While I love spicy foods and would definitely use a jalapeno or even a hotter pepper, one could use a poblano pepper for less heat. And to avoid any heat at all, a bell pepper could be used. No heat but good flavor. Because the heat will be tempered by the rice, I don't think a jalapeno will make the dish too hot.Reply
Kathie
Out of this world delicious! Thank you, Kristen.
Used a whole jalapeno (with seeds) and it added just the right amount of heat for our taste.
Somehow I was out of tomato sauce (what ?!), but I used 3 Tbl. tomato paste and 2/3 cup canned, diced tomatoes with liquid and it saved the day.
I did cut down a lot of the added salt and it was not missed.
Rave reviews from all of us!!Reply
Kristen Chidsey
Thank you for sharing, Kathie! Thrilled you enjoyed!
Reply
Kate
Hi Kristen, I’m a devotee of your blog and recipes. I recommend less salt for this one, however. Perhaps 1/4 tsp in the cooking process, giving peeps the ability to salt as needed upon serving. <3
Reply
Kristen Chidsey
Thank you for your kind words and feedback.
Reply
Carla Angelina
Hi I was wondering if I needed to change the time if I use 3 cups of rice?
Kristen Chidsey
Hi Carla. The cooking time will remain the same but it will take longer to come to pressure and for pressure to release. Enjoy
Carla Angelina
Thank you!!
Lindsay
Your recipe says to put tomato sauce in before pressure cooking and then it says to put tomato sauce in after pressure cooking. Which one am I supposed to do?
Reply
Kristen Chidsey
Hi Lindsay. The recipe states to put tomato sauce in on top of the rice before pressure cooking, but wait until AFTER pressure cooking to mix it into the rice. I hope that helps to clarify things 🙂
Barbara M Bolton
Thanks. I was confused about the way this was written too.
Liz Petzak
Tried this for a kids taco bar potluck. It disappeared so fast! People were coming back for seconds. Used a few jarred jalapeño slices instead of fresh, chopped & sautéd as recipe suggests. Was a little too spicy hot for my delicate tastebuds, so mixed in a batch of white rice to cool it down. Fabulous. Will def be on my recipe rotation. Thank you!PS....I'm at 3300 ft, so added 1 minute ~ rice turned out perfect
Reply
Kristen Chidsey
Wonderful! I am so happy to hear you and the kids enjoyed! Thanks for sharing.
Reply
Gina L Pellegrini
I've tried many Spanish Rice recipes for the Instant Pot but this one is definitely the BEST!Reply
IM
My first time making Spanish rice in instant pot. I am so glad I found this recipe. I did not have fresh jalapeno, but I had just a little bit left of the one from a can.
Recipe turned out delicious to my taste. I will mention, that I did not grow up eating spanish rice, so not much experience. But I usually use Uncle Bens one from package. This recipe is so much better! And I will not buy Uncle Bens anymore.
Thank you againReply
Kristen Chidsey
Wonderful! I am so happy to hear you enjoyed to much!
Reply
Maria Berta
Great taste and texture...rice was separated and not clumped. Was a tad dry but I added butter and that made it better. Next time will add a bit more liquid.Reply
4.90 from 132 votes (70 ratings without comment)
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