I always count on this Instant Pot Mexican Rice for fluffy, flavorful rice that tastes like it came straight from a favorite restaurant. One bite and it’s easy to see why it disappears fast.

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I’m obsessed with this Instant Pot Mexican Rice because it tastes like the rice I always want next to tacos, enchiladas, burrito bowls, basically anything with salsa involved. Every spoonful is fluffy, savory, and loaded with that bold tomato flavor I crave from good Spanish rice.

I love how the long grain white rice soaks up the tomato sauce without turning mushy or bland. And the flavor?

Big, simple, no drama. But the best part is how dependable it is, even on chaotic weeknights when I need a side that actually shows up.

Bright, saucy, and ridiculously easy to love.

Ingredients

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Long grain rice stays fluffy, not mushy, which is exactly what you want.
Oil helps toast the rice and gives it that cozy, restaurant-style vibe.
Yellow onion adds sweetness and makes the whole pot smell amazing.
Garlic brings that savory kick.
Basically, don’t skip it.
Tomato sauce gives the rice its classic color and mellow tomato flavor.
Tomato paste makes the flavor deeper without making things soupy.
Broth adds way more flavor than plain water ever could.
Kosher salt wakes everything up, so the rice doesn’t taste flat.
Cumin brings warm, earthy flavor that feels super Mexican-inspired.
Chili powder adds gentle heat, not a scary spicy situation.
Black pepper gives a tiny bite in the background.
Peas and carrots add color, sweetness, and a little veggie bonus.
Cilantro makes it taste fresh, if you’re into cilantro.
Lime juice brightens everything.
Plus, it cuts through the richness nicely.

Ingredient Quantities

1 1/2 cups long grain white rice, rinsed

2 tablespoons vegetable oil or olive oil

1 small yellow onion, finely diced (about 1 cup)

2 cloves garlic, minced

3/4 cup tomato sauce

1 tablespoon tomato paste

1 1/2 cups low sodium chicken broth or vegetable broth

1 teaspoon kosher salt

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

1/2 cup frozen peas and carrots, thawed (optional)

2 tablespoons fresh cilantro, chopped (optional)

1 tablespoon fresh lime juice (optional)

How to Make this

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1. Turn the Instant Pot to Sauté and heat the oil until shimmering. Add the diced onion and cook until softened, about 3 minutes.

2. Add the minced garlic and the rinsed long grain white rice and cook, stirring frequently, until the rice is lightly toasted, about 2 to 3 minutes.

3. Stir in the tomato sauce and tomato paste, coating the rice evenly.

4. Pour in the low sodium chicken broth or vegetable broth and add the kosher salt, ground cumin, chili powder, and freshly ground black pepper. Scrape any browned bits from the bottom.

5. If using, add the thawed frozen peas and carrots on top; do not stir them in.

6. Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.

7. Allow a Natural Release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure and open the lid.

8. Fluff the rice with a fork, stir in the chopped fresh cilantro and fresh lime juice if using, adjust seasoning to taste, and serve hot.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Fine mesh strainer or sieve (for rinsing rice)
6. Wooden spoon or heatproof spatula (for sautéing and scraping)
7. Ladle or large spoon (for adding and stirring broth)
8. Fork (for fluffing rice)

FAQ

1 1/2 cups long grain white rice, rinsed

2 tablespoons vegetable oil or olive oil

1 small yellow onion, finely diced (about 1 cup)

2 cloves garlic, minced

3/4 cup tomato sauce

1 tablespoon tomato paste

1 1/2 cups low sodium chicken broth or vegetable broth

1 teaspoon kosher salt

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

1/2 cup frozen peas and carrots, thawed (optional)

2 tablespoons fresh cilantro, chopped (optional)

1 tablespoon fresh lime juice (optional)

Q: Can I use brown rice instead of white rice? A: Yes, but brown rice needs more time. Use 1 1/2 cups brown rice with 1 3/4 to 2 cups broth and pressure cook for 22 to 24 minutes with a 10 minute natural release.

Q: Do I need to rinse the rice? A: Rinsing removes excess starch and helps prevent stickiness and foaming, so it is recommended.

Q: Can I add vegetables before pressure cooking? A: Hard vegetables like carrots can be added before cooking, but delicate items like peas or corn are best stirred in after pressure release to avoid overcooking.

Q: My rice was mushy or undercooked. What did I do wrong? A: Mushy rice usually means too much liquid or overcooking. Undercooked rice means not enough liquid or insufficient natural release. Measure liquid and rice carefully and allow the 10 minute natural release for best texture.

Q: Can I make this vegetarian or vegan? A: Yes. Substitute vegetable broth for chicken broth and keep the rest of the recipe the same.

Instant Pot Mexican Rice Recipe (Spanish Rice) Substitutions and Variations

Long grain white rice: substitute with 1 1/2 cups jasmine rice for a slightly floral aroma or 1 1/2 cups basmati rice for a nuttier texture; for a whole grain option use 1 1/2 cups brown rice but increase pressure time and liquid (see brown rice instructions).
Low sodium chicken or vegetable broth: substitute with 1 1/2 cups water plus 1 teaspoon bouillon or 1 1/2 cups canned low sodium tomato juice for a richer tomato note; for a vegetarian boost use mushroom broth.
Tomato sauce and tomato paste: substitute tomato sauce with crushed tomatoes or blended canned tomatoes, and replace tomato paste with 2 tablespoons ketchup or 3 tablespoons strained canned tomatoes reduced briefly to thicken.
Vegetable oil or olive oil: substitute with avocado oil for a neutral high smoke point, light olive oil for a milder flavor, or 2 tablespoons butter for a richer taste.

Pro Tips

1. Rinse the rice until the water runs clear and let it drain well before adding it to the pot; that small extra step prevents gummy grains and gives a lighter, fluffier result.

2. Toast the rice a little with the onions and garlic until it smells nutty. It builds flavor and helps the grains stay separate, but watch it closely so it does not brown.

3. If you like brighter texture, stir the thawed peas and carrots into the rice after pressure cooking instead of putting them on top; if you prefer softer veggies, add them on top as written.

4. After the natural release, let the rice sit covered for a couple more minutes before fluffing. Fluff gently with a fork rather than stirring vigorously to keep the grains from breaking.

5. Taste and adjust seasoning at the end. A squeeze of lime and a pinch more salt or cumin can lift the whole dish, and fresh cilantro added last keeps the herbal notes vibrant.

Instant Pot Mexican Rice Recipe (Spanish Rice)

Recipe by Bob Jones

0.0 from 0 votes

I always count on this Instant Pot Mexican Rice for fluffy, flavorful rice that tastes like it came straight from a favorite restaurant. One bite and it’s easy to see why it disappears fast.

Servings

servings

Calories

369

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Fine mesh strainer or sieve (for rinsing rice)
6. Wooden spoon or heatproof spatula (for sautéing and scraping)
7. Ladle or large spoon (for adding and stirring broth)
8. Fork (for fluffing rice)

Ingredients

1 1/2 cups long grain white rice, rinsed
2 tablespoons vegetable oil or olive oil
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
3/4 cup tomato sauce
1 tablespoon tomato paste
1 1/2 cups low sodium chicken broth or vegetable broth
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/2 cup frozen peas and carrots, thawed (optional)
2 tablespoons fresh cilantro, chopped (optional)
1 tablespoon fresh lime juice (optional)

Directions

Turn the Instant Pot to Sauté and heat the oil until shimmering. Add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and the rinsed long grain white rice and cook, stirring frequently, until the rice is lightly toasted, about 2 to 3 minutes.
Stir in the tomato sauce and tomato paste, coating the rice evenly.
Pour in the low sodium chicken broth or vegetable broth and add the kosher salt, ground cumin, chili powder, and freshly ground black pepper. Scrape any browned bits from the bottom.
If using, add the thawed frozen peas and carrots on top; do not stir them in.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
Allow a Natural Release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure and open the lid.
Fluff the rice with a fork, stir in the chopped fresh cilantro and fresh lime juice if using, adjust seasoning to taste, and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.