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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.
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.
Hope you enjoy this Mexican staple. iProvecho!
Instant Pot Mexican Rice
- 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.