I just nailed a Mexican Rice Recipe Instant Pot that churns out fluffy, non-gummy, restaurant-style rice in 15 minutes and honestly you need to see it to believe it.

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I’m obsessed with this Easy Mexican Rice because it’s stupidly reliable and actually tastes like restaurant rice. I love the bright tomato notes and that slightly toasted rice smell that makes me forget takeout.

I get weirdly proud when the texture is perfect, fluffy, separate grains, not gummy. Using 1 cup long-grain white rice, rinsed and drained (yes rinse it) and 1/2 cup tomato sauce keeps it honest and simple.

I use my pressure cooker all the time; my Mexican Rice Recipe Instant Pot and Rice Instant Pot tricks save dinner every time. No drama.

Just awesome rice. I’m serious.

Ingredients

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Long-grain rice: fluffy, separate grains that soak up flavors like a sponge.
Vegetable oil: keeps rice from sticking and gives a light, toasty base.
Onion: adds sweet bite and that cozy, savory backbone.
Garlic: punchy aroma and a warm, familiar garlicky boost.
Tomato sauce: gives warm color and subtle tangy comfort.
Chicken or veg broth: deeper savory notes, it’s better than water.
Kosher salt: brings everything together, don’t be shy adjusting it.
Cumin: earthy warmth, kind of smoky without trying too hard.
Chili powder or smoked paprika: mild heat or smoky depth, your call.
Butter: Basically adds silky richness and a little extra comfort.
Peas and carrots: pops of color and tiny sweet veggie bites.
Lime juice: brightens the whole dish, freshens up heavy flavors.
Cilantro: fresh herbal lift and that classic Mexican finish.

Ingredient Quantities

1 cup long-grain white rice, rinsed and drained (yes rinse it)

2 tablespoons vegetable oil or canola oil

1/4 cup finely chopped white or yellow onion (about 1/2 small onion)

2 cloves garlic, minced

1/2 cup tomato sauce (or blended canned tomatoes)

1 cup low-sodium chicken broth or vegetable broth

1 teaspoon kosher salt (adjust to taste)

1/2 teaspoon ground cumin

1/4 teaspoon chili powder or smoked paprika

1 tablespoon butter (optional, for richer flavor)

1/4 cup frozen peas and carrots mix (optional, adds color)

1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro for garnish, optional

How to Make this

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1. Rinse 1 cup long grain white rice until water runs clear, drain well — this removes extra starch so the rice wont turn gummy.

2. Set Instant Pot to Sauté on normal, add 2 tablespoons vegetable or canola oil and 1/4 cup finely chopped onion. Cook, stirring, until onion is soft and just starting to brown, about 2 minutes.

3. Add 2 cloves minced garlic and the drained rice; sauté, stirring constantly, for about 2 minutes until rice smells nutty and some grains get lightly toasted.

4. Stir in 1/2 cup tomato sauce (or blended canned tomatoes), 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon chili powder or smoked paprika. Mix so rice is evenly coated.

5. Pour in 1 cup low sodium chicken broth or vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze completely so no browned bits stick there. This is the key to avoid a burn error.

6. Add 1 tablespoon butter if using and the 1/4 cup frozen peas and carrots if you want color. Do not stir after this point, just level the rice gently.

7. Lock the lid, set valve to sealing, and pressure cook on High for 4 minutes.

8. Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure. Open the lid away from your face.

9. Fluff the rice gently with a fork to separate the grains. Taste and adjust salt if needed.

10. Squeeze 1 tablespoon fresh lime juice over the rice and sprinkle with 2 tablespoons chopped cilantro if using, then serve hot.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Fine-mesh strainer or sieve (for rinsing rice)
3. Measuring cups and spoons
4. Chef’s knife and cutting board
5. Wooden spoon or silicone spatula (for deglazing)
6. Small bowl or cup (for holding minced garlic or tomato sauce)
7. Fork (for fluffing rice)
8. Heatproof tongs or oven mitts (for opening lid safely)

FAQ

Q: Can I use brown rice instead of white? A: Yes, but brown rice needs more liquid and lots more time. Use 1 3/4 cups broth for 1 cup brown rice and simmer 35 to 45 minutes, then let rest 10 minutes.

Q: Do I have to rinse the rice? A: You should. Rinsing washes off extra starch so the rice cooks up fluffy not gummy. Quick rinse until water runs clearer.

Q: Can I make this in a rice cooker? A: Totally. Follow the same ratios but use the rice cooker water setting for white rice. Sautéing the rice and onion first is optional but makes it better.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 4 days. Reheat in microwave with a splash of water, or in a skillet covered over low heat until warm.

Q: Can I add other veggies or proteins? A: Sure, stir in corn, diced bell pepper, or cooked chicken or shrimp near the end. If adding raw veggies, sauté them with the onion so they get tender.

Q: My rice is mushy what went wrong? A: Most likely too much liquid or overcooking. Check your broth amount and simmer time, and make sure heat is low and covered while steaming. Next batch reduce liquid by a tablespoon or two.

Easy Mexican Rice Recipe Substitutions and Variations

Rice: use 1 cup long-grain brown rice but add 1/4 cup extra water and cook 10–15 minutes longer, or use jasmine rice for a softer, fragrant result (same liquid as white but watch texture).
Vegetable oil: swap with light olive oil or melted butter for richer flavor; coconut oil works too if you want a subtle sweet note, but it will change the taste.
Tomato sauce: replace with 1/2 cup chunky salsa or 1/2 cup crushed/diced canned tomatoes blended briefly; salsa adds a bit more spice and freshness so cut back on chili powder if it’s hot.
Chicken broth: use low-sodium vegetable broth or 1 cup water plus 1 teaspoon bouillon paste/stock concentrate; taste and adjust salt since concentrates can be salty.

Pro Tips

1) Rinse and drain the rice really well, then spread it on a towel for a minute to dry out. Too much surface water makes the rice steam not sauté, so you wont get that lightly toasted nutty flavor.

2) When sautéing, keep the heat medium high and stir constantly so the grains brown a bit. That little toast gives flavor and helps keep the rice separate later. If anything looks like it’s sticking, lift and scrape the bottom right away so you dont get a burn error in the Instant Pot.

3) Use the broth at room temp or just slightly warm, not straight from the fridge. Cold liquid drops the pot temp and can mess with timing and texture. Also add the butter at the end so it melts into the hot rice for a silkier finish.

4) Let the pot naturally release pressure for the full 10 minutes, then quick release the rest. Fluff gently with a fork, and squeeze the lime over the rice last so the acid brightens everything without making the grains soggy.

Easy Mexican Rice Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just nailed a Mexican Rice Recipe Instant Pot that churns out fluffy, non-gummy, restaurant-style rice in 15 minutes and honestly you need to see it to believe it.

Servings

servings

Calories

372

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Fine-mesh strainer or sieve (for rinsing rice)
3. Measuring cups and spoons
4. Chef’s knife and cutting board
5. Wooden spoon or silicone spatula (for deglazing)
6. Small bowl or cup (for holding minced garlic or tomato sauce)
7. Fork (for fluffing rice)
8. Heatproof tongs or oven mitts (for opening lid safely)

Ingredients

1 cup long-grain white rice, rinsed and drained (yes rinse it)
2 tablespoons vegetable oil or canola oil
1/4 cup finely chopped white or yellow onion (about 1/2 small onion)
2 cloves garlic, minced
1/2 cup tomato sauce (or blended canned tomatoes)
1 cup low-sodium chicken broth or vegetable broth
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon ground cumin
1/4 teaspoon chili powder or smoked paprika
1 tablespoon butter (optional, for richer flavor)
1/4 cup frozen peas and carrots mix (optional, adds color)
1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro for garnish, optional

Directions

Rinse 1 cup long grain white rice until water runs clear, drain well — this removes extra starch so the rice wont turn gummy.
Set Instant Pot to Sauté on normal, add 2 tablespoons vegetable or canola oil and 1/4 cup finely chopped onion. Cook, stirring, until onion is soft and just starting to brown, about 2 minutes.
Add 2 cloves minced garlic and the drained rice; sauté, stirring constantly, for about 2 minutes until rice smells nutty and some grains get lightly toasted.
Stir in 1/2 cup tomato sauce (or blended canned tomatoes), 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon chili powder or smoked paprika. Mix so rice is evenly coated.
Pour in 1 cup low sodium chicken broth or vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze completely so no browned bits stick there. This is the key to avoid a burn error.
Add 1 tablespoon butter if using and the 1/4 cup frozen peas and carrots if you want color. Do not stir after this point, just level the rice gently.
Lock the lid, set valve to sealing, and pressure cook on High for 4 minutes.
Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure. Open the lid away from your face.
Fluff the rice gently with a fork to separate the grains. Taste and adjust salt if needed.
Squeeze 1 tablespoon fresh lime juice over the rice and sprinkle with 2 tablespoons chopped cilantro if using, then serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.