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
- â…” 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.Â
- 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.
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!
Diane
This was absolutely delicious, and so easy! My husband is not a huge fan of rice dishes but gobbled this one up and requested that I make it often.
Kristen Chidsey
Thanks for sharing Diane! I love hearing you enjoyed this!
Eddy
How long do you let it natural release?
Kristen Chidsey
At least 10 minutes 🙂
Bobbi. g
Can I use a can of diced tomatoes instead of tomato sauce, If yes is it ok to stir into mixture
Kristen Chidsey
Hi Bobbi! Yes, you can use a 10 oz can of diced tomatoes, but the flavor texture will not be the same. And if you do use them, I would still not mix them into the mixture.
Anisha
Would you need to half cooking time if you use less rice?
Kristen Chidsey
The cooking time will remain the same.
Anisha
Thanks, also if I am to use basmiti rice will it change anything?
Kristen Chidsey
As long as you are using long-grain white basmati rice, it will remain 3 minutes cooking time. For long-grain brown basmati, 22 minutes cooking time 🙂
Amanda
Really good! I didn't have tomato sauce so I subbed 1/3rd cup tomato paste mixed with 1/3rd cup water.
Lee Rutter
and how did it turn out? I was thinking of doing the same, but fortunately had tomato sauce
Buford H
Followed instructions to the letter and the rice came out like a giant gumball. Not sure if the problem is in the rice, the method, ??? Ugh Flavor was good but texture not so much. I guess I will keep searching.....
Kristen Chidsey
Hi Buford. I am sorry you had an issue with this recipe. I know you said you followed the recipe to a T, but it sounds like an issue that can happen if the rice is not rinsed well.
Peggy Beckerdite
Oh my goodness! I was a little scared to try making my own Spanish rice, but howdy doody! This was so easy and it taste like the kind you get in good Mexican restaurants. My husband loves it, I love it, it was a huge success.I had a fairly large jalapeño, so I seeded half and left the seeds in the other half. It was just right.
Thanks so much for sharing the recipe with us.
Kristen Chidsey
I am so glad you enjoyed this so much, Peggy! I appreciate you taking the time to leave a comment.
Daneen Gunter
Easy, quick and great flavor!
Kristen Chidsey
So glad you enjoyed Daneen!
Lindsey
Thanks for the recipe, turned out great for me and I added one cup of frozen peas and carrots on top of the tomato sauce. I like that you don’t have to use a ton of oil or sauté the rice! Quick and really tasty
Kristen Chidsey
Thanks for sharing you enjoyed the Spanish Rice Lindsey! It is a favorite here as well.
Don
Hey Kristen,
If I were to use taco seasoning as a shortcut vs the spice mixture, how much seasoning would you recommend I use?
Thanks,
Don
Kristen Chidsey
Hi Don! I would suggest using 3 teaspoons. Enjoy!
Ricardo
I would be careful with taco seasoning (packaged) they contain cornstarch and that could ruin the consistency of your rice.
Try to make the taco seasoning at home without the cornstarch.
Kristen Chidsey
I absolutely LOVE my homemade taco seasoning for this very reason Ricardo!
Claire
Add tomato sauce over rice or stir in after cooked? The recipe says to do both
Kristen Chidsey
Hi Claire! I am sorry for any confusion. You want to add the tomato sauce before cooking--but do not stir it into the rice (to prevent a burn notice). Once the rice has cooked and pressure has been released, then you can fluff the rice while stirring in the tomato sauce.
Alyssa
I've had issues with instant pot brown rice recipes not cooking properly when tomatoes and salt are included. We also have very hard water. I followed another commenter's suggestion of soaking the brown rice first and it was the best tip. Brown jasmine rice came out chewy, but not tough, and flavorful. I skipped the chili powder and threw in a handful of cilantro with the butter at the end and will happily be eating this for lunch this week. Thank you!
Kristen Chidsey
Thank you for sharing your tips regarding the hard water--I am sure others will appreciate it!
Anne-Marie Regish
Made this yesterday for the first time and it was fabulous! Used brown rice, cooked it for 22 minutes and it came out perfect!
Kristen Chidsey
I am so glad you enjoyed Anne-Marie!
Nxncy
Does not taste authentic...it was easy but the flavors were not good
Kristen Chidsey
I am so sorry you did not enjoy this recipe. Most people love it, but everyone's tastes are different.
M Boorse
I was concerned about the ingredients as I only use a three quart pot now. After review and speculation I went ahead and made the rice just as the recipe stated with the exception of using the oil for sautéing. Don't take our word for it - try it - you'll wish you had made this ages ago!
Sharon Janhonen
I made this tonight. I used taco seasoning in place of the spices. Also added a pound of ground round and beef stock instead of chicken broth. It was so easy and to die for. I will definitely be making this again.
Kristen Chidsey
Sounds like you turned this side into a delicious meal.