Mexican Rice
After discovering the convenience of making long-grain rice in an Instant Pot, I went on a quest to find a delicious Mexican Rice recipe. I stumbled upon one from Yellow Bliss Road that looked tasty and made a few additions of my own. This has become my go-to Mexican Rice recipe.
Recipe Steps
I grew up mostly eating Mexican Rice from a Rice-a-Roni box, but I wanted to create my own version. This dish is so delicious that it’s often requested when we have Mexican meals with friends. I usually double the recipe to have leftovers, which reheat nicely. The optional addition of frozen vegetables elevates it, but the Mexican Rice is great without them.
This Mexican Rice makes the perfect side for a Mexican feast. Enjoy!
Mexican Rice
Equipment
- 1 6 Qt. Pressure Cooker
Ingredients
- 1 Tbsp. Avocado Oil
- 1 C Uncooked Long-Grain Rice
- 1 tsp. Garlic Salt
- 1 tsp. Ground Cumin
- 1/2 Onion chopped
- 1 can Original Rotel undrained
- 8 oz. Tomato Sauce
- 1 ⅓ tsp. Chili Powder
- 1 C Low Sodium Organic Chicken Broth
Optional
- ⅓ - ¾ C Frozen Mixed Vegetables
Instructions
- Rinse 1 C of rice in a fine sieve until the water runs clear then set aside.
- Dice half a yellow onion, and set aside.
- Press the saute button on the Instant Pot. When the front reads HOT, add 2 Tbsps. of Avocado Oil and let warm for 20 seconds.
- Add the rinsed rice to the pot and saute for 2-3 minutes stirring often. Add the onions, 1 tsp. garlic salt, 1 tsp. cumin, and 1 tsp. chili powder. Continue sauteeing another 2-3 minutes.
- Add the can of rotel (undrained), 1 C chicken broth, and the mixed vegetables if using them and give it all a stir ensuring no rice is stuck to the bottom of the pot. I like the vegetable mix with the little cubed carrots.
- Close and seal the lid and press the Rice button (14 minutes). The pot will take 5-7 minutes to come to pressure and then begin counting backwards from 14.
- When it is finished cooking, the pot will beep and then begin counting up. Perform a quick pressure release then open the lid. Using a fork, fluff up the rice and serve, or leave in the pot with the lid on to keep the rice warm until serving time.
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.