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 Beans for a meal that is reminiscent of your favorite Mexican restaurant.
Instant Pot Spanish Rice
Ingredients
- 1 tablespoon olive oil
- ¼ cup small onion diced
- 1 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
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1 teaspoon chili powder
- 2/3 cup tomato sauce
- 1 tablespoon butter optional
Instructions
- Place rice in a colander and rinse really well.
- Turn Instant Pot to saute and let 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 the bottom of the inner pot.
- Add in seasonings and stir well. Add in rice and gently push down with a spoon to submerge in stock. Top with tomato sauce.
- 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, and 22 minutes for long-grain brown rice.
- Let pressure release naturally all the way.
- Remove lid and fluff rice with a fork, while stirring in the tomato sauce.
- Stir in butter if desired and serve.
Equipment Needed
Notes
- 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 needs 3 minutes to cook, brown rice needs 22 minutes.
- 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.
Tried this for first time last night. I followed all instructions but charred my jalapeños over flame first (I used 2 with seeds removed). I also used double onion. With long grain rice it was done but a bit sticky which we loved. Flavor was just the right heat and everyone enjoyed. Thank You!
So glad you all enjoyed Gisele. Love that you flame-roasted the jalapenos–what a great touch!
This was a quick and delicious meal enjoyed by my family.
So glad you enjoyed Carol!
Would the time change if using Jasmine rice?
I find 3 minutes is perfect for Jasmine rice.
Awesome recipe! Tasted great 👍🏼 family really enjoyed this.
I love hearing that Erin! Thank you for sharing.
My insta pot automatically goes to ‘keep warm’ when the cook time is up. Do you cancel the keep warm setting or leave it be while pressure releases?
Hi Kimber! It is absolutely fine to leave on keep warm while pressure releases.
I have not tried this yet! I am wondering if the cooking time would be the same if doubling the recipe. We have a family gathering of 19 that we need to feed!
Hi Margaret. As long as you have an 8 quart instant pot, you can double this recipe. Cook time remains the same, just note it will take longer to come to pressure and to release pressure. Enjoy.
Love this recipe! Thank you!!
So glad you enjoyed Rich!
Mexican rice is one of our favorite side dishes! I hadn’t thought of making in the Instant Pot until now! What a time-saver!!! And so yummy!
I am so glad you enjoyed this version Kelly!
I’m still getting used to using my instant pot from Christmas. This recipe is easy to follow and YUMMY! I love spanish rice but normally only order it at restaurants. It was so yummy in the instant pot. Thank you!
I’ve reread the ingredients 3 times to see if I read it right. 1 cup broth. 2 cups rice? Usually the ratio of liquid to rice is * 1 rice/2 liquid *
Is it different when cooking in a pressure cooker?
Hi Mary! The ratio for cooking rice in the instant pot is 1 cup rice to 1 cup liquid. This recipe is for 2 cups rice, 2 cups stock.
Hi I made this recipe last night and the flavor was delicious, but the rice was not done. I used brown rice and let it release naturally for almost 45 min with a cook time of 22 minutes. I don’t think there was enough liquid. I put in another cup of water and pressured it for 7 min. It was more done, but scorched on the bottom of the instant pot.
I’m saving your recipe to make again only I’ll try adding more liquid instead of the 2:2 ratio. Maybe 2 1/2:2 water to rice ratio.
Thank you!
Hi Julene! I would first be sure you set to high pressure and did not select the rice function (which cooks on low pressure), as this cook time should be plenty to cook brown rice.
Julene – brown rice cooks up more successfully if you soak it (in its cooking water) for 2-12 hours first. Once I discovered this, my brown rice cooking efforts improved greatly.