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
- 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 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.
Lee Rutter
Absolutely fantastic! This is the receipt that works!
I am one of those that have to use the rice cooker to make my rice, even though it takes an hour. It makes perfect rice every time and I can always count on it. I have made instant pot rice in the past, but end up with rice sticking to the bottom.
So my partner calls me and says she is on her way home, and she is hungry. I had decided to make a taco bowl and determined that instead of the tortilla chips at the bottom of the bowl, that I would want rice but instead of regular rice, Mexican Rice. I found this recipe and went to work to make a taco bowl meal in under twenty minutes. Yikes, can't do the rice cooker. Google and find this recipe and read and memorize it within two minutes.
I grabbed the thawed ground turkey, and began frying that. I started to lay out my next ingredients... black refried beans, black beans, jar of green chiles, and roasted corn. While I am browning the ground turkey, I find my bag of rice and add two cups of jasmine rice and add to colander. I rinse thoroughly. I spray avocado oil in my instant pot (remember I have had problems of rice sticking in the past). I keep stirring the ground turkey to get it browned and then go back to the rice and continue to rinse a few more times until water is running more clear. I add 1/2 box of chicken stock to the instant pot, add my rice and my taco seasoning. Add a little bit of Meow Wolf's salt after dark, throw some frozen peas in there, grab a small can of tomato sauce and pour on top and set time for 3 minutes.
Finish browning ground turkey, season with Mexican Seasoning followed up with a salted fajita seasoning, melt the black refried beans into the mixture, added drained black beans and corn and added Valentina hot sauce and red pepper flakes and let that simmer.
When the instant pot was done, I immediately released. Forked and placed the inner pot with the Mexican Rice on the stove top to finish breathing. It was very moist and I wanted it ready for when my partner walked through the door. Next time, I will do a natural release for ten minutes.
The rice was scrumptious and enhanced the taco bowl immensely. She added cheese to her bowl. The first round, we didn't cut up any onions or tomatoes, but this next round (we do have left overs) we will certainly do that.
Thank you for creating this time-tested recipe that is virtually no-fail. I never have small cans of tomato sauce on hand so found it strange it was in my pantry. I think now I will stock up and next time, add jalapeños, diced onion and garlic to the rice. I think I will plan ahead and when the Mexican Rice is done, will chop finely cilantro and mix in, along with some lemon juice!
Kristen Chidsey
Sounds like a wonderful meal! So happy to hear you both enjoyed.
Kathy Biallas
Outstanding. I added a pinch of brown sugar after cooking. I had cooked sweet potatoes, mango chicken sausages, and mixed veggies yesterday, so we served the leftovers with this Spanish rice in a burrito. Delicious! This site is always a reliable source for successful Instant Pot recipes. Thank you!
Kristen Chidsey
What a great idea to add a bit of sugar to balance the heat! And the burritos sound delicious. Thanks for the praise as well 🙂
McKenzie
This recipe turned out very good! Definitely a keeper. The only thing I added was a finely diced red bell pepper that I needed to use.
Kristen Chidsey
So happy to hear you enjoyed the Spanish Rice. Thanks for sharing McKenzie.
Mindy M Roget
Can I double the recipe?
Kristen Chidsey
Yes, this can be doubled in the 6 quart. Just be sure to do a natural pressure release.
Courtney Simmons
How long would white jasmine rice take?
Kristen Chidsey
3 minutes 🙂
Aileen
Made exactly as written only added an extra jalapeno and it turned out perfect. I was leery because I have seen too many comments about rice in the instant pot not turning out but this one is a keeper.
Kristen Chidsey
I am so glad you had such great success!
c.d. giles
followed recipe as written , flavor was good but rice was sort of sticky and not fluffy . i liked it pretty good but did not like the texture to well . any suggestions . Thank you in advance for your time .
Kristen Chidsey
Hi there! I am happy to hear you enjoyed the flavor. As for the texture, be sure to do a natural pressure release and fluff the rice gently with a fork, not mix with a spoon. That will help keep the rice fluffy and not gummy. Also be sure to rinse the rice REALLY well before pressure cooking or you will end up with sticky rice. I hope that helps!