Made entirely in the Instant Pot in minutes and a close replica of restaurant-style Mexican rice, this Instant Pot Mexican rice is fluffy and full of flavor.
Mexican rice is a classic side, and this version made in the Instant Pot delivers that familiar restaurant-style texture and bright tomato flavor in a fraction of the time. It’s an ideal side for weeknight dinners, gatherings, or Cinco de Mayo celebrations.
This recipe has become a staple for good reason: it’s simple, cooks in one pot, and complements a wide range of Mexican dishes. When made with fresh tomato puree and toasted rice, the result is light, fluffy rice with a bold, zesty taste.
The Instant Pot removes most of the hands-on work—sautéing, toasting, and pressure-cooking happen in the same pot—so you can focus on the rest of the meal while the rice cooks itself.
This Mexican Rice Features…
- Light, fluffy texture
- Bright flavor from fresh tomato, jalapeño, and spices
- Completely made in the Instant Pot in minutes
Making the Mexican Rice
(Full recipe and measurements are in the recipe card below.)
Ingredients You Will Need
- Fresh roma tomatoes
- Vegetable oil
- Yellow onion
- Jalapeño
- Garlic
- Ground cumin
- Long-grain white rice
- Chicken broth
- Fresh cilantro (for topping)
- Salt and pepper
Choosing Your Rice
Use a long-grain white rice for the best texture. Long-grain varieties stay separate and fluffy; avoid short-grain or sticky rice for this recipe.
Tips for Perfect Mexican Rice
- Use firm roma tomatoes: they make a bright, authentic-tasting puree.
- Blend tomatoes until smooth: a blender or food processor works well.
- Sauté onion, jalapeño, garlic, and cumin: this builds the flavor base.
- Toast the rice: toasting adds depth and helps keep the grains separate.
- Cook on low pressure: 12 minutes on low pressure with a 3-minute natural release yields tender, fluffy rice.
- Fluff with a fork: prevents the rice from becoming mushy and keeps the texture light.
Stovetop Instructions
If you don’t have an Instant Pot, you can make this on the stovetop.
- Sauté the onion, jalapeño, garlic, and cumin in a medium saucepan over medium-high heat until the onion is lightly browned. Remove the mixture, then add the rice and toast it briefly.
- Increase the liquid to 3 cups chicken broth. Return the sautéed vegetables and the pureed tomatoes to the pan, bring to a simmer, then reduce heat to low, cover, and cook 10–15 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork.
Serving Suggestions
This rice pairs beautifully with tacos, enchiladas, quesadillas, fajitas, burritos, or as the base for a burrito bowl. It also stands well on its own as a flavorful side or a simple main when you want something satisfying and easy.
The fresh tomato puree is the star here — it gives the rice a vibrant color and lively flavor. Combined with toasted rice and the aromatic sautéed vegetables, every bite is bright and satisfying.
Are you serving this with tacos or enchiladas, or do you prefer enjoying a bowl by itself? Either way, garnish with chopped cilantro and enjoy.
Recipe card
Instant Pot Mexican Rice
Ingredients
- 1/2 lb fresh roma tomatoes, cut into 1-inch cubes (about 2 medium)
- 2 tablespoons vegetable oil, divided
- 1 small yellow onion, finely diced
- 1 small jalapeño, minced
- 2 medium cloves garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 cups long-grain white rice
- 1 1/2 cups chicken broth
- Salt and pepper to taste
- Minced fresh cilantro for topping
Instructions
- Place the tomatoes in a blender and blend on high until completely smooth. Set aside.
- Set the Instant Pot to the BROWN/SAUTÉ function. When hot, add 1 tablespoon oil and swirl to coat. Add the onion and jalapeño and sauté 3–5 minutes until the onion is lightly browned. Add the garlic and cumin and sauté 1 additional minute until fragrant. Remove the onion mixture and set aside.
- Keep the Instant Pot on BROWN/SAUTÉ. Add the remaining 1 tablespoon vegetable oil and swirl to coat. Add the rice and sauté 3–5 minutes until lightly toasted.
- Pour the blended tomato sauce, chicken broth, and the reserved onion mixture over the rice. Bring to a low simmer, season with salt and pepper, then turn off the BROWN/SAUTÉ function.
- Secure the lid and close the vent. Cook on low pressure for 12 minutes, then allow the pressure to release naturally for 3 minutes.
- Release any remaining pressure, remove the lid, and fluff the rice with a fork. Adjust seasoning if needed, top with cilantro, and serve.
Notes
Storing Instructions
Store leftover rice in the refrigerator for up to 6 days.
Nutrition
Calories: 227 kcal