Instant Pot Mexican Rice
Say hello to the easiest, most flavorful Instant Pot Mexican Rice you’ll ever make! This restaurant-style rice is perfectly fluffy, packed with authentic flavors, and ready in just 30 minutes. Made with pantry staples like long-grain rice, diced tomatoes, and a blend of delicious spices, this one-pot side dish is the perfect addition to taco night, burrito bowls, or any Mexican-inspired meal.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, minced
- 4 garlic cloves, minced
- 2 jalapeños, seeded and minced
- 2 cups long grain white rice
- 10 ounce can diced tomatoes with green chilies
- 2 cups chicken broth, or water
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ cup cilantro, finely chopped
- ¼ cup lime juice, freshly squeezed
Instructions
- Press the “saute” button on the Instant Pot and set it to “normal” heat. When it’s hot, add the olive oil.
- Add the minced onion, garlic and jalapeno, and saute for 3-4 minutes. Stir occasionally and keep an eye on the vegetables to make sure they don’t burn. The Instant Pot gets hotter using the sauté function than most stovetops. Press the keep warm/cancel button on the Instant Pot.
- Rinse the rice under cold water in a fine mesh strainer for 30 seconds, or until the water runs clear. Add the rice to the Instant Pot.
- Add the diced tomatoes with green chilies and chicken broth to the Instant Pot. Season with the salt, chili powder and cumin.
- Place the lid on the Instant Pot and make sure the steam valve is in the “sealing” position. Use the “manual” button to set the Instant Pot pressure to high for 3 minutes.
- Once the Instant Pot finishes and beeps, allow the pressure to naturally release for 10 minutes. After 10 minutes, move the steam valve to “venting” and release any remaining pressure.
- Remove the lid and fluff the rice with a fork, then stir in the fresh chopped cilantro and fresh lime juice.
- Serve immediately, or turn off the Instant Pot and secure the lid back on the Instant Pot to keep the rice warm until you’re ready to serve it.
Notes
- This recipe will make approximately 6 cups of prepared Mexican rice. The nutritional information provided is for one serving, which is one cup of prepared rice.
- If you prefer to use long-grain brown rice, increase the cook time from 3 minutes to 15 minutes.
- If you don’t like spice, replace the jalapenos with ½ cup of minced green bell peppers.
- Store Mexican rice leftovers in an airtight container in the fridge for up to 6 days. Reheat in the microwave or on the stove with 1-2 tablespoons of liquid to keep it from drying out.
Nutrition Facts
Calories 294kcal (15%)Carbohydrates 55g (18%)Protein 6g (12%)Fat 5g (8%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 2mg (1%)Sodium 694mg (29%)Potassium 241mg (7%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 261mg (5%)Vitamin C 15mg (18%)Calcium 49mg (5%)Iron 1mg (6%)
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