15-Minute Instant Pot Mexican Rice (Spanish Rice)

This recipe for Instant Pot Mexican Rice (Spanish Rice) will quickly become your go-to side dish for Taco Tuesday. It's a quick & easy side dish...ready in 15 minutes!

Why Should I Make This Recipe?

This Mexican rice has been the side item to so many taco Tuesdays that I've lost count.

• It's easy! You can have a home-cooked side dish in under 20 minutes, with very little actual work.
• It's inexpensive. This recipe makes a ton of food and will cost around $5.
• It's a crowd-pleaser. Everyone loves this rice! Think of the rice at your favorite Mexican restaurant; it's similar. And who doesn't love that?
• It uses staple ingredients. If you don't already have them at home, these ingredients are not at all hard to find.

Instant Pot Mexican Rice Ingredients

• butter - I really recommend using this as your fat, but olive oil or coconut oil also works well.
• onion - Make sure to chop your onion really fine; nobody wants a big bite of onion in their rice!
• garlic - Same recommendation; mince it really well to avoid large chunks.
• long-grain white rice - You'll want to use white rice with the cooking time I have listed in the instructions. If you choose to use brown rice, adjust the cooking time to 14 minutes.
• Rotel tomatoes & green chiles
• canned tomato sauce - This will give your rice that signature red/orange color and deepen the flavor.
• canned diced tomatoes - No need to use fresh; the canned tomatoes are much easier and, in my opinion, add more flavor.
• chicken broth - You're going to add a ton of richness with chicken broth (or chicken stock).
• seasonings - We'll use chili powder, cumin, cayenne pepper, and salt in our rice.
• cilantro - This adds a bright finish with a really distinct kick. Make sure to use fresh cilantro, it makes a big difference.

Ingredient Variations & Additions

This rice is really pretty basic - no frills or add-ins. However, there are lots of ways to make it a unique dish for your family.

• Make it cheesy! After cooking, add a cup of shredded cheese to the rice. Cheddar, pepper jack, or queso cheese would be yummy.
• Make it a whole meal by adding a protein, like rotisserie chicken or grilled steak.
• Add toppings! You could top this dish with a sprinkle of cheese, a dollop of sour cream, or crushed tortilla chips. A dash of lime juice would give it a fresh kick.
• Make this a vegetarian dish by using vegetable broth instead of chicken broth. If you want to go vegan, you can also substitute olive oil for the butter.

How to Make Instant Pot Mexican Rice

1. Set the Instant Pot to saute mode. Once hot, add butter. Once the butter is melted, add chopped onion. Brown onion for 3-4 minutes, stirring occasionally.
2. Add rice and garlic to the butter/onion mixture. Cook for 1-2 minutes, stirring frequently, until rice is just starting to brown.
3. Add Rotel, tomato sauce, and diced tomatoes; stir, scraping up any browned bits from the bottom of the pot. After about a minute, add chicken broth, cumin, chili powder, cayenne pepper, and salt. Stir well and lock on the Instant Pot lid.
4. Set the Instant Pot to manual, high pressure, for 7 minutes. Once the cooking cycle is up, fluff rice with a fork and add in half of the chopped cilantro.

How to Serve Instant Pot Mexican Rice

I like to reserve the other half of the cilantro for serving. Sprinkle a little bit over each serving just before you eat it - this gives it a bright, fresh finish.

You can also sprinkle a little bit of shredded cheddar cheese over each serving - it's a super yummy addition!

This Mexican Rice goes wonderfully with...

• Mexican Street Corn Casserole
• Freezer Salsa
• Salsa Cream Cheese Dip
• Easy Tres Leches Cake

Leftover Storage & Reheating

This recipe makes a lot of food - you will likely have leftovers. I like to store my leftover rice in an airtight container to prevent outside flavors from seeping in. This rice can be stored in the refrigerator for 3-4 days after cooking. When you're ready to enjoy leftovers, just pop in the microwave for about 30 seconds per serving.

This Mexican Rice also freezes well! After cooking, pop your rice in a freezer bag or container. Simply thaw, microwave, and serve when you need a quick side dish.

Helpful Recipe Notes

• Don't skip the part where you scrape the browned bits from the bottom of the Instant Pot liner. The rice won't cook properly if there is food stuck to the bottom of the pan.
• This recipe can also be made on the stovetop. Saute the onion, garlic, and rice as directed. Then, add the remaining ingredients, bring to a simmer, turn the heat to low, and cook (covered) for 15-20 minutes, until rice absorbs the cooking liquid.
• This recipe can be halved or doubled without changing the cooking time. Warning though: it already makes a lot of food, only double if you need to feed a football team!

FAQs