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Instant Pot Mexican Rice
This Instant Pot Mexican Rice is loaded with zesty, festive flavor and ready in under 30 minutes! Made with wholesome savory ingredients, it makes the perfect side dish for Mexican-inspired meals or simply enjoy it with your favorite toppings.
Servings: 6 -8
Ingredients
- 1 tbsp oil canola, grapeseed, or olive oil
- ¼ cup diced red or yellow onion
- 2 minced garlic cloves
- 1 jalapeño pepper seeded and minced
- 1 ½ tsp smoked paprika
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ¼ tsp Mexican oregano
- 1 tsp chili powder
- 2 cups long grain white rice such as extra long grain white rice or basmati
- 1 tsp tsp vegan vegetable bouillon paste + 2 cups of water or 2 cup veg broth
- 1 tsp salt
- 1 dried bay leaf
- ⅔ cup tomato sauce or canned diced tomatoes in liquid
Instructions
- On the Instant Pot sauté setting, sauté the onions, garlic, and pepper in the oil on medium heat.
- Once the vegetables are tender, add the minced jalapeño pepper, smoked paprika, cumin seeds, cumin powder, Mexican oregano, and chili powder. Stir well and toast for about 15 seconds, or until fragrant.
- Add the rice, water, salt, bay leaf, and tomato sauce. Stir well until combined.
- Lock on the Instant Pot lid. Pressure cook for 4 minutes. Natural-release the pressure for 7 minutes, then quick-release the remaining pressure.
- Remove the lid. Fluff the rice with a fork and serve hot.
Notes
Storage Directions
- Refrigeration: Allow Mexican rice instant pot leftovers to cool completely before transferring to an airtight container and refrigerating for up to 3 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container or resealable freezer bag and freeze for up to 3 months. Allow frozen rice to thaw in the refrigerator overnight before reheating.
- Reheating: Warm in the microwave or on the stovetop with a splash of water or vegetable broth to revive the moisture until heated through.
- Preheat the Instant Pot. Warming the Instant Pot before adding the oil and aromatics prevents the ingredients from sticking to the bottom and ensures even, quick cooking.
- Rinse rice. Before adding the rice to the Instant Pot, rinse it thoroughly under cold running water in a colander to remove the excess starch. This will give the cooked rice a fluffier texture.
- Adjust seasonings to taste. Taste the Spanish rice Instant Pot mixture before adding the lid and cooking, and adjust the seasonings as needed. You can always add more salt or spices to suit your preferences.
- Natural release. Don’t skip this step! Allowing the pressure to release naturally after cooking helps ensure the rice is evenly cooked and prevents the texture from becoming mushy.
- Gently fluff. Once the rice is done cooking and the pressure has been released, delicately fluff it with a fork to separate the grains and prevent clumps from forming.
- Add a garnish. Top cooked rice with desired toppings for extra flavor and presentation like fresh chopped cilantro, sliced avocado or guacamole, a dollop of vegan sour cream, or a squeeze of lime juice.
- Follow the instructions as stated but use 2 1/2 cups of water and pressure cook for 24 minutes.