Make my Mexican Rice Recipe (or Arroz a la Mexicana) in your instant pot or pressure cooker in just one easy step! It’s very easy to make and it tastes way better than prepackaged Mexican rice!
Why You’ll Love This Instant Pot Mexican Rice
- Fast. Have a tasty side dish that pairs well with so many things in under 30 minutes .
- Easy. pour all of the ingredients into the Instant Pot and cook on High Pressure. No fuss or extra steps.
- Vegetarian . A filling dish without the meat.
- Versatile. Customize the dish with any meat or veggies of your choice.
I eat low carb for the most part but I do allow myself some rice quite frequently. I find that even a fourth of a cup satisfies my craving for it, and that keeps me from feeling deprived. Mexican rice is a tricky thing when you order it at a restaurant. Sometimes it’s fluffy and not sticky and just perfect. Other times, it’s an overly-orange sticky mess.
How To Make Instant Pot Mexican Rice
The first time I made this recipe I got it all wrong, and not only did it burn a bit, but it was a sticky mess. I think I believed adding the vegetables allowed me to reduce the water in the rice, but this was not the case. So despite the vegetables, you add to this rice, treat it as you would any other rice dish, with your usual proportion of rice and water.
- In a blender, blend together Onions, tomato, garlic, cilantro, and jalapeño.
- Turn your Instant Pot to Sauté and when it’s hot, add in 1 tbs of oil. Add the rice and sauté for 5 minutes. You want the rice to get translucent.
- Add in the blended vegetables and let them cook with the rice for 2-3 minutes, stirring well to incorporate.
- Pour in water, add cumin, and Goya Sazon. Seal the Instant Pot, set it to Manual HP for 4 minutes, and Allow NPR for 10 minutes.
How Long Does Mexican Rice Last?
For the best results, enjoy any leftover Instant Pot Mexican Rice within 3-4 days of preparing it.
Other Delicious Mexican Recipes
You can beef up this Mexican Rice Recipe (chicken up this dish?) by making Arroz con Pollo instead, by adding a pound of bite-sized chicken into it if you’d like.
If you’re looking for more delicious Mexican side dishes, check out my Pressure Cooker Refried Beans ! They’re so delicious and simple that you’ll never want to buy canned refried beans again!
If you’re looking for more delicious rice or grain recipes, check out my list of 49+ Instant Pot Rice and Grains Recipes !
So next time you’re preparing a side dish for your next Mexican meal, put away the prepackaged, store-bought rice and make this delicious Instant Pot Mexican Rice instead! It tastes SO much better and it’s definitely worth the little bit of extra effort!
Mexican Rice Recipe | Instant Pot Mexican Rice Recipe
Ingredients
- ▢ 1/2 Onion
- ▢ 1 Tomatoes , quartered
- ▢ 3 cloves Garlic
- ▢ 1/4 cup Cilantro
- ▢ 1/2 Jalapeño Peppers , or more to taste
- ▢ 2 tablespoons Oil
- ▢ 1 cup Basmati Rice
- ▢ 2 teaspoons Ground Cumin
- ▢ 1 packet Goya sazon with achiote & cilantro , (can omit if you don’t have)
- ▢ 1 cup Water
Instructions
- In a blender, blend together Onions, tomato, garlic, cilantro, and jalapeño.
- Meanwhile turn your Instant Pot to Sauté and when it’s hot, add in 1 tbs of oil. Add the rice and sauté for 5 minutes. You want the rice to get translucent.
- Add in the blended vegetables and let them cook with the rice for 2-3 minutes, stirring well to incorporate.
- Pour in water, add cumin, and Goya Sazon. Seal the Instant Pot, set to Manual HP for 4 minutes, Allow NPR for 10 minutes.
- Serve with a tomatillo salsa for a little piquant flavor
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Mexican Rice Recipe | Instant Pot Mexican Rice Recipe
Ingredients
- 1/2 Onion
- 1 Tomatoes quartered
- 3 cloves Garlic
- 1/4 cup Cilantro
- 1/2 Jalapeño Peppers or more to taste
- 2 tablespoons Oil
- 1 cup Basmati Rice
- 2 teaspoons Ground Cumin
- 1 packet Goya sazon with achiote & cilantro (can omit if you don’t have)
- 1 cup Water
Instructions
- In a blender, blend together Onions, tomato, garlic, cilantro, and jalapeño.
- Meanwhile turn your Instant Pot to Sauté and when it’s hot, add in 1 tbs of oil. Add the rice and sauté for 5 minutes. You want the rice to get translucent.
- Add in the blended vegetables and let them cook with the rice for 2-3 minutes, stirring well to incorporate.
- Pour in water, add cumin, and Goya Sazon. Seal the Instant Pot, set to Manual HP for 4 minutes, Allow NPR for 10 minutes.
- Serve with a tomatillo salsa for a little piquant flavor
Mexican Rice Recipe | Instant Pot Mexican Rice Recipe https://twosleevers.com/mexican-rice-recipe/
I wanted to make an authentic but easy bean dish, but it had to get it’s flavor from vegetarian sources since I’m getting ready to cook vegetarian Mexican food this weekend for some friends. As a result I came up with this wonderful Mexican Frijoles Charro recipe. The good news is my friends are Indian, so they like spicy food, but I wanted to create a recipe everyone else could enjoy as well.
Mexican Frijoles Charro
It’s easy to get flavor from bacon. It’s not always that easy to get it from vegetables in a bean dish, where the bean flavor can be overpowering. I decided to try making a sort-of Sofrito to lend flavor to the beans, and to use canned fire-roasted tomatoes. I used fire-roasted in this Mexican Frijoles Charro recipe for the flavor and canned for the ease and the freshness of the tomatoes. This combination worked out very well for me.
The beans were flavorful and creamy thanks to the Instant Pot, and flavorful with all the vegetables. I don’t think you’re meant to be drinking these beans as though they were soup, but I suspect I’ll be doing that. So flavorful! I need to freeze some for the lunch with my friends before I eat too many of those.
Looking for more delicious Mexican recipes? Check out my Air Fryer Chile Rellenos ! They’re sure to be the easiest and tastiest Chile Rellenos you’ve ever had!
Another great Mexican recipe is my Rajas con Crema y Elote . It’s an amazing vegetarian dish that’s done in under 30 minutes!
So the steps to this recipe are:
- Soak the beans
- Make the sofrito by chopping up all the veggies
- Add sofrito, beans, tomatoes and water
- Cook at HP 30 mins, 10 mins NPR, and then QPR. Done!
Mexican Frijoles Charro
Ingredients
- ▢ 1 cup ( 193 g ) dried pinto beans
- ▢ 14 ounces ( 396.89 g ) Canned Fire Roasted Tomatoes
- ▢ 1 cup ( 160 g ) Onion , finely chopped
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 1/2 cup ( 8 g ) Cilantro , finely chopped
- ▢ 1/2 ( 0.5 ) Bell Peppers , finely chopped
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Cumin
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 2 1/2 cup ( 625 g ) Water
Instructions
- Soak pinto beans in hot water for 1 hour (quick soak).
- Meanwhile chop and combine tomatoes, onions, garlic, cilantro and spices.
- Add the soaked pinto beans and 3 cups of water.
- Pressure cook for 30 minutes at High Pressure using natural release for 10 mins and then quick pressure release. Inhale the wonderful, layered aroma of the sofrito and beans. My house smells wonderful as I’m typing this for you.
- This step is optional but I used an immersion blender for 10 seconds to mash some of the means and get a little extra thickness into the broth.
- The end result is a flavorful, rich broth with creamy beans in it. Perfect for serving with a little arrounce a la Mexicana, or eating it by itself as soup.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
