Mexican Rice - Instant Pot | Stove (Tex-Mex Style)
Soft, fluffy and full of flavor, this easy pressure cooker or stove-top recipe for restaurant-style Mexican Rice will become your go-to side dish for Tex-Mex Night!
Servings: 4
Calories: 250kcal
Ingredients
- 1 tbsp olive oil light/refines, or vegetable oil
- 4 cloves garlic crushed or grated
- 1/2 cup onion, chopped 1/2 medium onion
- 1/2 cup bell peppers, chopped any color
- 1/2 cup corn frozen or fresh
- 1 cup basmati rice (or Jasmine) Rinsed well and drained
- 2 tbsp Taco Seasoning (I user Trader Joe's brand- see notes for substitute))
- 1/2 cup fire-roasted salsa (or crushed tomato, I use Trader Joe's brand)
- 1 tsp paprika
- 1/4 tsp salt (adjust to taste)
- 1 cup water
Garnish
- 2 tbsp chopped cilantro
- 1-2 tsp Lime juice (about 1/2 a lime)
Instructions
- Rinse Rice: Using a wide sieve, rinse the rice 2-3 times until water runs clear. Let is soak in fresh water till you chop and prep the other ingredients. After that, drain the rice and keep aside.
Instant Pot Method
- Saute: Turn on Instant Pot on Saute high mode. When it displays 'hot', add garlic, onions, peppers, corn, drained rice and seasoning to the pot. Saute everything for 2 minutes.
- Pressure Cook: Add water and salsa to the pot. Stir everything and close the lid. Turn off Saute mode. Cook on Pressure cook/Manual for 6 mins.
- NPR 5, then QR: After cooking, wait 5 minutes and then release the pressure manually. If using DUO model, turn the knob to 'Venting' position, if using ULTRA model, simply push down the pressure valve.
- Fluff Rice and garnish: Open the lid after the pin drops. Using a fork, gently fluff the rice. Garnish with cilantro and fresh lime juice and enjoy with your favorite entree.
Stove-Top Instructions
- Heat a sauce pan over medium-high heat. When hot, add oil, garlic, onions, peppers, corn, drained rice and seasoning. Saute for around 2 minutes.
- Then, add water and salsa. Bring the liquid to a boil, reduce the heat to medium, cover and cook for 10 minutes.
- Once done, open the lid and fluff the rice with a fork, and place the lid back. Let it rest for 5 minutes before serving. Garnish with cilantro and fresh lime juice and enjoy with your favorite entree.
Video
Notes
- Estimated Time includes roughly 10 mins for pressure build-up.
- Cook time = Time to set for pressure cooking.
- This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8Qt size, adjust the water quantity to meet the minimum requirement.
- Substitute for Taco Seasoning: 1 tbsp Mexican chili powder + 1 tsp ground cumin + 1 tsp ground coriander + 1 tsp Mexican oregano.
- Tips for Perfect Mexican Rice:
- Rinse the rice: Whenever I use long grain white rice, I always rinse it 2-3 times, until the water runs clear. What that does is remove the extra starch coating the rice kernels. This prevents the rice from being sticky and they turn out fluffy.
- Adding paprika and salsa: Using these two ingredients gives this dish its iconic reddish-orange color. Salsa adds a spiced tomato flavor to the rice, which compliments any dish you pair it with.
- Saute the rice: I always saute the rice with aromatics for a couple of minutes before adding water. Sautéing brings out the nutty flavor of rice and when you toast it with aromatics, it blends all the flavors really well. It also makes the end texture fluffy.
- If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Nutrition
Calories: 250kcal | Carbohydrates: 48g | Protein: 5g | Fat: 4g | Sodium: 489mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 28.5mg | Calcium: 33mg | Iron: 0.9mg