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Growing up, Mexican Rice (Arroz Mexicano) was something we had at almost every dinner. Although, we didn’t call it “Mexican Rice.” We called it “rice” or “Spanish Rice.”
Somewhere, somehow, it became known as Mexican Rice, and so it is.
More Mexican Side Dishes: Papas con Rajas (Potatoes and Poblano Peppers), Instant Pot Pinto Beans, Fideo Seco
There are variations of this recipe where people add oregano, or they add tomato bouillon. Salsa was NEVER used to make Mexican Rice.
Ingredients to Make Mexican Rice (Arroz Mexicano):
- olive oil
- 2 Roma tomatoes
- ¼ onion
- 1 garlic clove
- white rice
- Whole Cumin
- chicken bouillon
Very simple and not complicated at all.
Note: There is a white version made in Mexico called Arroz Blanco that is equally as tasty.
- Start by adding the tomatoes, onion, and garlic to a blender.
- You can skip this step by using tomato sauce.
Pro Tip: Make homemade tomato sauce ahead of time. It freezes in an airtight plastic bag for up to 6 months.
Here’s a swap out option: use tomato bouillon. This will help give the rice a more reddish look.
Only use enough water to blend the tomatoes. This is ½ cup of water.
You can also use chicken broth to help blend the tomatoes instead of water.
Learn how to make homemade chicken broth. It gives delicious flavor to the Mexican rice.
- Blend until smooth.
- Set the tomato mixture aside
Start with this step first. The next steps require your undivided attention.
- Start by pressing the “Saute” button.
- Add the oil.
You need enough oil to brown the rice.
For 1 cup of white rice, use 2 tablespoons of oil.
Rice is nice.
This is long grain white rice.
Sushi rice, wild rice, (anything other than long grain white rice) is not recommended.
- Toast the rice.
- It will turn slightly golden. About 2 minutes.
Word to the Wise: Do not let the rice turn black!
If it burns, you will need to start all over again. You will also need to wash the Instant Pot bowl too. No bueno.
What do you do when your instant pot says burn?
Basically, the instant pot is overheated. If the “burn” sign is on, press the “cancel” button. Switch the Instant Pot valve to “venting” mode. Release all the pressure. Open the lid. Make sure there is no burned food stuck to the bottom of the pot.
Add the chicken broth and tomato sauce to the instant pot.
Chicken bouillon. This is a commonly used ingredient in Mexican cooking.
If this ain’t yo thang, you can very easily swap this out for salt.
A pinch of whole cumin also goes into the pot. Don’t use ground cumin, or your Instant Pot Mexican Rice will turn brown.
You just need a pinch. Not too much, either, or it will overpower the flavor of the rice.
How much rice do you need per person?
The norms is about 1/2 cup to 1/3 cup rice per person.
- Cover the Instant Pot with the lid.
- Set it for 7 minutes and make sure that the venting knob is on SEALING.
How long does rice take in instant pot?
Rice takes anywhere from 5-8 minutes. Then, the pressure needs to be released. This step takes about 10 minutes, sometimes less.
Turn the knob to “VENTING.” Stand back at a safe distance.
Release pressure carefully, using the back of a cooking spoon.
Carefully unlock and remove the lid. All you need to do now is stir to combine and serve.
Great Idea! Add frozen peas and carrots here. Then close the instant pot with the lid again. Do not turn the Instant Pot on. Just let is sit there for a few minutes. This will heat the frozen vegetables.
This yummy Instant Pot Mexican Rice is perfect for all your favorite dishes like Picadillo, Chicken Diablo, Carnitas.
Hope you enjoy this Mexican staple. iProvecho!
Instant Pot Mexican Rice
- 2 Tablespoons Olive Oil
- 1 cup white rice
- 1/4 onion diced
- 1 clove garlic finely minced
- 1 ½ cup chicken broth
- 1/2 cup tomato sauce
- 1 tspn chicken bouillon
- Pinch whole cumin
- Select the Saute function on the Instant Pot.
- Add the olive oil to the Instant Pot.
- Heat for 1 minute.
- Add rice.
- Stir frequently for 2-3 minutes, or until the rice is toasted.
- Be careful not to burn.
- Add the onion and garlic.
- Saute for 1 minute, or until onion is translucent.
- Add chicken broth, tomato sauce, chicken bouillon, and cumin.
- Stir to combine.
- Carefully place the lid on the Instant Pot.
- Turn venting knob to “SEALING.”
- Set timer to 7 minutes.
- Let it come to full pressure and complete the 7 minute cycle.
- Release pressure.
- Open lid carefully.
- Stir and serve.
This recipe sounds so tasty, and makes me think I definitely need to get myself an instantpot!
Right! I think everyone needs an instant pot. 🙂
That looks soooooo tasty
Thank you. I love this rice!!
This looks so delicious, and very simple to make too! I love arroz in general, and this Mexican style version will go down a treat in my household. Thank you for the inspiration!
So happy to inspire you. Hope your family enjoys!
Lol at a “gringo invention”, love this recipe so much! I’m glad to know salsa doesn’t go in the rice because this whole time I thought it did.
I’ve never had it with salsa, but I gotta admit. I’m curious to try it. 🙂
Erica D Ardali
I need jump on the Instant Pot bandwagon and get cook some of these yummies for my family
I was resistant to it for a long time. Then I got mine, and seriously, food comes out faster. Who doesn’t love that!!
Hi there Maggie,
This looks so easy and delicious. I’d like to make a double or triple batch. Can you give me any advice? Should I just triple all the ingredients or is there anything else I need to know.
ps – I’m using vegetable broth because some of us are vegetarians.
I made this and it was amazing! Everyone loved it.
So glad to hear. This recipe is a keeper!
So glad it was a hit. I love my Instant Pot!
I love this recipe!!!
Thank you! So glad you liked it!
Que tal mamá maggie?! I’ve already made your slow cooker birria and sopa de conchas and both were a hit! I just finished the Spanish rice and it was delicioso. The two things I did differently was the use of ground cumin 1/3tbsp and I used a regular saucepan instead of the insta pot.
Hola Lia. So glad you liked my recipes! Hope you continue making them
I just made it last night and doubled the recipe. Came out good and my husband liked it. I will have my Spanish students make this in class soon and they will like too.
That’s awesome to hear. Glad you liked this instant pot Mexican rice recipe. 🙂