Instant Pot Mexican Rice
This Instant Pot Mexican Rice tastes just like restaurant-style Mexican rice - fluffy, flavorful, and perfectly seasoned every time. This easy pressure cooker side dish is ready in just 15 minutes using simple pantry staples.
Ingredients
- 2 tablespoon butter
- 2 cups long-grain white rice
- 2.5 cups water
- 1 tablespoon tomato & chicken bouillon
- 1 teaspoon salt chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Set the Instant Pot to saute mode. Once hot, add 2 tablespoons of butter.
- Once butter is melted, add 2 cups of white rice. Brown rice for 3-4 minutes, stirring occasionally.
- Add 2.5 cups of water, 1 tablespoon of tomato & chicken bouillon, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of onion powder. Stir and lock on the Instant Pot lid.
- Set Instant Pot to manual, high pressure, 7 minutes. Once cook cycle is over and pressure is released, stir rice well.
Notes
- Rinse the rice before cooking to remove excess starch and prevent gummy rice.
- Toast the rice in butter for the best fluffy texture and restaurant-style flavor.
- Scrape the bottom of the pot well after adding liquid to avoid a burn notice.
- Turn off the Keep Warm setting after cooking to prevent overcooking.
- Let the rice rest for a 10-minute natural release before venting remaining pressure.
- For brown rice, use 2¼ cups water and cook 15 minutes on High Pressure with full natural release.
- Stir in peas, carrots, corn, or green chiles after cooking for easy variations.
- Store leftovers in the refrigerator for 3-4 days or freeze for longer storage.
Nutrition Facts
Calories: 196kcalCarbohydrates: 37gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 327mgPotassium: 61mgFiber: 1gSugar: 0.1gVitamin A: 87IUVitamin C: 0.1mgCalcium: 18mgIron: 0.4mg
