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–+ servings

Instant Pot Mexican Rice

A quick and flavorful Mexican rice cooked in the Instant Pot, perfect as a side dish or base for your favorite Mexican meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Rice and Vegetables
  • 1 cup long-grain white rice rinsed
  • 1 cup chicken broth or vegetable broth for a vegetarian option
  • 1 medium onion diced
  • 1 medium tomato diced
  • 1 cup frozen peas and carrots
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon olive oil

Method
 

Cooking the Rice
  1. Set the Instant Pot to 'Sauté' mode. Add olive oil and diced onion, cooking until translucent.
  2. Add minced garlic, cumin, chili powder, and salt. Stir for about 30 seconds until fragrant.
  3. Add the rinsed rice, diced tomato, and frozen peas and carrots. Stir to combine.
  4. Pour in the chicken broth, ensuring all rice is submerged. Close the lid and set to 'Manual' for 8 minutes.
  5. Once cooking is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Fluff the rice with a fork and serve warm.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 38gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This Mexican rice pairs well with tacos, burritos, or as a standalone dish with toppings like cilantro and lime.

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