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.
Kathie
Out of this world delicious! Thank you, Kristen.
Used a whole jalapeno (with seeds) and it added just the right amount of heat for our taste.
Somehow I was out of tomato sauce (what ?!), but I used 3 Tbl. tomato paste and 2/3 cup canned, diced tomatoes with liquid and it saved the day.
I did cut down a lot of the added salt and it was not missed.
Rave reviews from all of us!!
Kristen Chidsey
Thank you for sharing, Kathie! Thrilled you enjoyed!
Kate
Hi Kristen, I’m a devotee of your blog and recipes. I recommend less salt for this one, however. Perhaps 1/4 tsp in the cooking process, giving peeps the ability to salt as needed upon serving. <3
Kristen Chidsey
Thank you for your kind words and feedback.
Carla Angelina
Hi I was wondering if I needed to change the time if I use 3 cups of rice?
Kristen Chidsey
Hi Carla. The cooking time will remain the same but it will take longer to come to pressure and for pressure to release. Enjoy
Carla Angelina
Thank you!!
Lindsay
Your recipe says to put tomato sauce in before pressure cooking and then it says to put tomato sauce in after pressure cooking. Which one am I supposed to do?
Kristen Chidsey
Hi Lindsay. The recipe states to put tomato sauce in on top of the rice before pressure cooking, but wait until AFTER pressure cooking to mix it into the rice. I hope that helps to clarify things 🙂
Liz Petzak
Tried this for a kids taco bar potluck. It disappeared so fast! People were coming back for seconds. Used a few jarred jalapeño slices instead of fresh, chopped & sautéd as recipe suggests. Was a little too spicy hot for my delicate tastebuds, so mixed in a batch of white rice to cool it down. Fabulous. Will def be on my recipe rotation. Thank you!
PS....I'm at 3300 ft, so added 1 minute ~ rice turned out perfect
Kristen Chidsey
Wonderful! I am so happy to hear you and the kids enjoyed! Thanks for sharing.
Gina L Pellegrini
I've tried many Spanish Rice recipes for the Instant Pot but this one is definitely the BEST!
IM
My first time making Spanish rice in instant pot. I am so glad I found this recipe. I did not have fresh jalapeno, but I had just a little bit left of the one from a can.
Recipe turned out delicious to my taste. I will mention, that I did not grow up eating spanish rice, so not much experience. But I usually use Uncle Bens one from package. This recipe is so much better! And I will not buy Uncle Bens anymore.
Thank you again
Kristen Chidsey
Wonderful! I am so happy to hear you enjoyed to much!
Maria Berta
Great taste and texture...rice was separated and not clumped. Was a tad dry but I added butter and that made it better. Next time will add a bit more liquid.
Ryan
Super good! Used brown rice and cook time was on point
Tricia
Good morning! Your recipe sounds great, and I am making it tonight! Can I replace the individual seasoning ingredients with the homemade taco seasoing? How many teaspoons would I use?
Kristen Chidsey
Hi Tricia! Yes, replace the spices and salt with 3 teaspoons of homemade taco seasoning.
David
This came out really tasty. Very strong cumin aroma. Next time I think I will add 1/4c more water though and see if it moistens up some.
David
I added 1/4 cup more water, but next time will try 1/8c. Texture was much better though.
Elizabeth
Great recipe, I think I might try 4 minutes for white rice instead of 3 but otherwise the recipe was perfect Spanish rice!