Instant Pot Mexican Rice
A quick and flavorful Instant Pot Mexican Rice recipe that pairs perfectly with tacos, burritos, and more.
Ingredients
- 2 cup long-grain white rice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1 (15 oz) can diced tomatoes
- 2 cup chicken or vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas (optional)
- 1/4 cup chopped cilantro (for garnish)
- 1 lime, cut into wedges
Instructions
- Turn the Instant Pot to sauté mode and heat the olive oil.
- Add the chopped onion and garlic, sautéing until softened.
- Add the rice and stir for 1-2 minutes until lightly toasted.
- Stir in the diced tomatoes, broth, cumin, chili powder, smoked paprika, salt, and black pepper.
- Secure the lid, set the Instant Pot to Manual (High Pressure) for 10 minutes.
- Once done, allow a 10-minute natural pressure release before carefully releasing the remaining pressure.
- Fluff the rice with a fork, stir in frozen peas if using, and let sit for 2 minutes.
- Garnish with cilantro and serve with lime wedges.
Notes
- For extra flavor, use fire-roasted tomatoes.
- Substitute brown rice, but increase cooking time to 22 minutes with a 15-minute natural release.
- Add diced bell peppers or jalapeños for a spicier kick.