Restuarant-style Mexican Rice made in the Instant Pot. It is simple to throw together and is packed with flavor! It makes the perfect side dish for all of your favorite Mexican dishes. Use it in burritos, tacos, enchiladas, etc.
Ingredients for Mexican Rice:
- 2 Tbsp. olive oil
- 1 cup basmati rice, rinsed until water runs clear, drained well
- 1/2 red bell pepper, chopped
- 1/2 medium red onion, minced
- 1 jalapeno, seeded and chopped
- 2 garlic cloves, minced
- 1/2 tsp. cumin
- 1/2 tsp salt
- 1 cup water
- 1 can Rotel tomatoes with cilantro and lime
- 2 tbsp, cilantro, minced
- lime juice, optional
Pretty simple ingredients, right?
LET’S MAKE SOME MEXICAN RICE:
Press the saute button on the Instant Pot and wait for the screen to read “hot”. Once the Instant Pot is hot, add the oil and well-drained rice. You don’t want super wet rice or it won’t toast the way it should. Saute the rice for 4 to 5 minutes, stirring occasionally, until just toasted.
Next, add the chopped veggies, garlic, cumin, and salt, and saute with the rice for a couple of minutes.
Pour in the water and stir everything well, making sure to scrape the bottom of the pan. Slowly add the can of Rotel on top and DO NOT STIR. Set the Instant Pot to 5 minutes on high pressure. Make sure the valve is set to sealing.
UNDER PRESSURE:
It will take some time for the Instant Pot to come to pressure, then the 5-minute timer will start and count backward. Once the time is up, allow it to naturally release for 2 minutes. Release the pressure then open the lid carefully. Stir everything together then put the lid back on and let rest for 2 more minutes. Fluff the rice with a fork and garnish with cilantro and fresh lime.
EAT UP!
Instant Pot Mexican Rice is a perfect side for all your favorite Mexican meals. We love it with fresh lime juice squeezed on top.
We hope this Instant Pot Mexican Rice is a hit at your house! If you love it, please leave a review! Oh, and here’s a few more Instant Pot recipes to check out. The refried beans are amazing and pair very well with this Mexican rice.
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Instant Pot Mexican Rice
Equipment
- 1 Instant Pot or similar pressure cooker
Ingredients
- 2 Tbsp. olive oil
- 1 cup basmati rice rinsed until water runs clear, drained well
- 1/2 red bell pepper chopped
- 1/2 medium red onion minced
- 1 jalapeno seeded and chopped
- 2 garlic cloves minced, about
- 1/2 tsp. cumin
- 1/2 tsp salt
- 1 cup water
- 1 can Rotel tomatoes with cilantro and lime
- 2 tbsp cilantro minced
- lime juice optional
Instructions
- Rinse the rice until the water runs clear. Allow the rice to drain fully and rice to dry.
- Press the saute button on the Instant Pot. Once it reads "hot", add the oil to the pot along with the rice. Cook for 4 to 5 minutes, stirring occasionally, until toasted.
- Add the bell pepper, jalapeno, onion, garlic, cumin, and salt and saute for another minute.
- Add the water and deglaze the pot. Make sure to scrape the bottom so nothing is sticking.
- Add the canned Rotel tomatoes on top, but DO NOT STIR.
- Close the lid and set the Instant Pot to 5 minutes on high pressure. Valve should be set to sealing.
- Once the time is up, allow the pot to naturally release pressure for 2 minutes, then do a quick pressure release.
- Carefully remove the lid and stir the tomatoes together with the rice. Replace the lid and allow to sit for another 2 minutes.
- Fluff the rice with a fork and garnish with cilantro and lime.
- Serve Mexican Rice as a side or inside a burrito or tacos.
- Cover and refrigerate any leftovers for up to 3 days.
