Instant Pot Mexican Rice
Mexican Rice is perfect side dish that pairs well with tacos and burritos. This Instant Pot Mexican Rice recipe makes flavorful restaurant style Spanish Rice in under 30 minutes.
Servings: 4 cups
Calories: 180kcal
Ingredients
- 1 Cup Long Grain White Rice - Basmati preferred
- 1 Tablespoon Oil - I use Avocado oil
- 1 Red Onion - chopped
- 3-4 Garlic Cloves - minced
- 1 Serrano or Jalapeno Pepper- seeded and chopped - optional
- ½ cup Tomato Sauce
- 1 Tablespoon Taco Seasoning
- 1.5 cup Water or Low Sodium Vegetable broth
- Salt and pepper per taste
- Chopped cilantro leaves and lemon wedges for garnish
Instructions
How to Make Instant Pot Mexican Rice
- Sauté rice and onions: Heat the oil in Instant Pot. Add in onion, garlic and jalapeño. Sprinkle some salt. Cook until lightly browned, stirring frequently, 2-3 minutes. Add in washed rice and sauté for 2-3 more minutes, stirring frequently.
- Add in spices: Mix in taco seasoning. Sauté for one minute. Add tomato sauce. Mix well. Add water or vegetable broth. Give it a good stir so everything is mixed well. Deglaze the pot by scraping the bottom to ensure nothing is stuck at the bottom.
- Cook : Close the lid and cook on high pressure for 6 minutes followed by 10 minutes of natural pressure release. After that, release leftover pressure by moving the valve from SEALING to VENTING.
- Serve: Open the lid. Fluff the cooked rice with a fork and season with salt and pepper to taste. Serve warm immediately with your favorite toppings and garnish! Enjoy !!
- Store: Let the rice cool down completely before storing. You can refrigerate it for up to 5 days or in the freezer for up to 3 months.
How to Make Stove Top Mexican Rice
- Heat oil in a heavy bottom pan over medium-high heat. Add onion, garlic and pepper. Sprinkle some salt and stir it well.
- Let the onions sizzle and get translucent. Add rice. Sauté it stirring constantly, for several minutes, until rice begins to turn a golden color.
- Add the seasoning and continue to stir for a minute so the seasoning freshens up. Reduce heat to low. Gently pour in tomato sauce and water. Mix well. Turn the heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off heat, fluff rice with fork. Let it sit, covered, for 5-10 minutes before serving. Enjoy !
Notes
Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. Add rice to a fine mesh strainer and rinse it until the water runs clear. Then let the water drain before using the rice.
It also is important to give the rice time to rest after cooking. Don't serve it right after cooking. Let it sit with a closed lid for 5-10 minutes before serving.
For fluffy rice, only use a fork to mix and fluff things after it's cooked. Don't use a cooking spatula to stir it.
If cooking rice on the stovetop, use a large pan. ( I prefer 5 quart ) The rice foams while cooking so it is important to use a big pan so less spilling and gives a chance to expand properly.
I like to use store-bought taco seasoning. If you want to make it on your own, use a couple of bay leaves, 1 teaspoon cumin powder, ⅛ teaspoon chili powder and ½ teaspoon dried oregano. You can also use smoked paprika.
Nutrition
Serving: 1cup | Calories: 180kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Fiber: 2g | Sugar: 3g