I love this instant recipe of rice in pots as on the side of our favorite Mexican dinners, chicken chicken chicken chicken with pork carnitas (also fast and easy to make in the instant pot!). Discover my stove taco rice for an easy cook recipe!
Why this instant pot recipe works
Making Mexican rice in my instant pot is the hacking of life in the week that I cannot live! This recipe sets up your typical white rice in a festive accompaniment dish. It is filled with flavor and spicy vegetables. Without forgetting, he goes very well with my favorite Mexican recipes. Here is why this instant pot recipe facilitates the task:
- It’s super fast. Pressure cooking locks a lot of flavors in a short time. This rice cooked in a few minutes! There is a little waiting in and around this while the pot is pressure, but that leaves my hands free to concoct Taco monkey bread for a starter.
- It perfectly cooks rice. The instant pot removes the perfectly cooked rice conjectures. If you follow the recipe as indicated, this easy Mexican rice is almost guaranteed to come out tender, soft and full of flavors.
- He needs minimum ingredients. Some childcare ingredients go very far in the instant pot. The tender rice absorbs the tasty and tangy flavors of chicken broth and tomato paste, as well as onion, carrots and garlic. I hardly have to lift a finger!
Mexican rice ingredients
Mexican rice is a little different from its cousin, Spanish rice. While the Spanish rice is bright yellow, cooked with saffron, the Mexican rice obtains its red shade signature of the tomato paste.
I do this instant Mexican rice with just a handful of ingredients. You will find my notes below, and Make sure you scroll through the recipe card for a printable list with amounts.
- Olive oil – or another cooking oil, such as canola or avocado oil.
- Rice – You will want to use white rice with long grain and not instant rice for this recipe.
- Onion – Yellow or white onion, dice.
- Carrots – If you wish, exchange carrots for another vegetable with similar cooking time, such as broccoli.
- Garlic – Freshly chopped, or you can replace each pod with ¼ teaspoon of garlic powder.
- Tomato paste – or tomato sauce.
- Broth – This can be chicken broth (chicken broth purchased in store or house) or vegetable broth.
How to make Mexican rice in instant pot
Cooking perfect Mexican rice in the pressure cooker is super simple. Here is an overview of the steps. Scroll the recipe card for printable instructions.
- Rinse rice. First, rinse the rice under cold water to eliminate excess starch. In this way, the grains are more separate and less sticky when cooked.
- Toast rice. Then, with the instant pot set to sauté, add the rice and a little oil. Stir and leave the toast rice for about 10 minutes (similar to the way you climb the rice for the risotto).
- Add the vegetables. Incorporate the onion, carrot and garlic and sauté until the vegetables are soft and fragrant.
- Combine. Finally, add the tomato paste and pour on the broth.
- Cook. Seal and adjust the instant pot to cook high pressure for 3 minutes, followed by a natural release of 10 minutes. Then release the remaining pressure, refresh the rice and serve.
Advice and variations
- What to do if you get a burn opinion: It happens! If your IP throws a burn opinion, turn off the cook mode and release the pressure before opening the cover. Then just use a (non-metal) spatula to scrape all the stuck bits from the bottom of the pot. Seal and restart the jar thereafter.
- Rinse rice. Cooked rice can become sticky if it is not rinsed in advance. It will be lumpy and soft instead of being separated.
- Serve right away. It is when this Mexican rice is the coolest! If you don’t serve your rice right away, I do not recommend leaving the rice inside the instant pot on hot. It will be too cooked and will become pasty. See further in the post for makeup and storage details.
- Add vegetables. You can add frozen peas or peppers at the same time as you add the broth or stock.
Store and reheat the leftovers
- Refrigerate. Keep the left-willed mexican rice remains and refrigerate it within 2 hours of cooking. This will last in the refrigerator up to 3 days.
- Warm. Reheat the rice in portions on the stove or in the microwave until it is pleasant and hot everywhere.
- Freeze. You can freeze the remaining rice up to 1 month. Game the cooled rice with waterproof air and defrost it in the refrigerator before reheating it.
More Mexican inspiration recipes
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Description
This knot Mexican rice with instant pot is a tasty accompaniment dish based on pantry staples, including soft rice, onion, garlic and tomato paste.
- 1/4 cup olive oil
- 2 cups White rice with long grain
- 1/2 cup yellow onion, dice
- 1/2 cup carrots, in dice
- 2 cloves of cloves, chopped
- 6 tablespoons tomato paste
- 3 cups Chicken or vegetable broth
- Cosher salt to taste
- Rinse rice well with cold water.
- Turn the instant pot in mode sauté. Add the oil and rice to the pot. Stir constantly until it is golden, about 10 minutes.
- Add the onions, carrots and garlic and continue to cook for 5 more minutes during stirring. Be sure to scrape all the bits that stick to the bottom of the instant pot.
- Turn off the instant pot. Add the tomato paste and stir.
- Pour the broth. Place the cover on the pot and adjust on the sealed position.
- Cook on high manual pressure for 3 minutes. Once the cooking time has passed, let the pressure freely free themselves for 10 minutes.
- Release the remaining pressure. Season with taste. Replace the rice and serve.
Notes
- If you get the burn notice during cooking, turn off the Cook mode. Release the pressure valve and open the cover. Use a spatula to scrape the bottom of the pan, then close and restart cooking. Sometimes rice will become sticky if it is not well rinsed.
- Do not leave cooked rice in hot mode because it will become pasty.
- Do not hesitate to add other vegetables, such as frozen peas at the same time as the broth is added to the pot.