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Home » Recipes » Side Dishes » Instant Pot Mexican Rice + VIDEO

Instant Pot Mexican Rice + VIDEO

Last Updated January 23, 2020. Originally Posted January 23, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instant Pot Mexican Rice (Arroz Mexicano) is a tasty side dish to any Mexican food recipes.
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Instant Pot Mexican Rice (Arroz Mexicano) is a tasty side dish to any Mexican food recipes. Watch the VIDEO or follow along the step-by-step picture to recreate this classic dish. By Mama Maggie's Kitchen

Mexican rice next to an instant pot and cilantro leaves.

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

Ingredients for Mexican Rice on a white marble surface.

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
  • Water

Very simple and not complicated at all.

Note: There is a white version made in Mexico called Arroz Blanco that is equally as tasty.

Tomatoes in a blender.

  • 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.

Water pouring into a blender filled with tomatoes.

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.

Blender with tomato sauce inside.

  • Blend until smooth.
  • Set the tomato mixture aside

Start with this step first. The next steps require your undivided attention.

Tablespoon of olive oil over an instant pot.

  • 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.

A measuring cup filled with rice over the instant pot.

Rice is nice.

This is long grain white rice.

Sushi rice, wild rice, (anything other than long grain white rice) is not recommended.

Wooden spoon stirring white rice in an instant pot.

  • 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.

Cup pouring tomato sauce inside the instant pot.

Add the chicken broth and tomato sauce to the instant pot.

Metal tablespoon holding chicken bouillon over an 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.

Whole cumin on a wooden surface.

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.

Instant pot knob set to sealing.

  • 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.

Back of a wooden spoon pushing the instant pot knob to venting.

Turn the knob to “VENTING.” Stand back at a safe distance.

Release pressure carefully, using the back of a cooking spoon.

Cooked Mexican rice in an instant pot.

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.

Arroz Mexicano, or Instant Pot Mexican Rice, on a decorative Mexican clay plate and cilantro.

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!

Did you make this recipe? Please rate the recipe below!

Mexican rice next to an instant pot and cilantro leaves.

Instant Pot Mexican Rice

Instant Pot Mexican Rice (Arroz Mexicano) is a tasty side dish to any Mexican food recipes.
5 from 2 votes
Print Pin Rate
Course: Side Dishes
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 240kcal
Author: Maggie Unzueta

Ingredients

  • 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

Instructions

  • 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. 

Notes

Swap out suggestions:
Instead of chicken broth, change to 1 tablespoon of chicken bouillon and 1 1/2 cups water. 
Instead of tomato sauce, use tomato bouillon. 
Note: Use only whole cumin. Ground cumin will change the color of your rice. 

Nutrition

Calories: 240kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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Filed Under: Side Dishes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. NAti

    December 8, 2018 at 1:18 am

    This recipe sounds so tasty, and makes me think I definitely need to get myself an instantpot!

    Reply
    • Maggie Unzueta

      December 11, 2018 at 11:29 am

      Right! I think everyone needs an instant pot. 🙂

      Reply
  2. Kara

    December 9, 2018 at 12:42 am

    That looks soooooo tasty

    Reply
    • Maggie Unzueta

      December 11, 2018 at 11:28 am

      Thank you. I love this rice!!

      Reply
  3. Lisa

    December 9, 2018 at 3:37 am

    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!

    Reply
    • Maggie Unzueta

      December 11, 2018 at 11:27 am

      So happy to inspire you. Hope your family enjoys!

      Reply
  4. Nikki

    December 9, 2018 at 6:02 am

    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.

    Reply
    • Maggie Unzueta

      December 11, 2018 at 11:27 am

      I’ve never had it with salsa, but I gotta admit. I’m curious to try it. 🙂

      Reply
  5. Erica D Ardali

    December 9, 2018 at 12:07 pm

    I need jump on the Instant Pot bandwagon and get cook some of these yummies for my family

    Reply
    • Maggie Unzueta

      December 11, 2018 at 11:26 am

      I was resistant to it for a long time. Then I got mine, and seriously, food comes out faster. Who doesn’t love that!!

      Reply
  6. Melanie

    July 28, 2019 at 12:35 pm

    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.

    Gracias!

    Reply
  7. Keira

    February 19, 2020 at 8:56 am

    5 stars
    I made this and it was amazing! Everyone loved it.

    Reply
    • Maggie Unzueta

      February 20, 2020 at 10:18 am

      So glad to hear. This recipe is a keeper!

      Reply
    • Maggie Unzueta

      March 4, 2020 at 8:53 am

      So glad it was a hit. I love my Instant Pot!

      Reply
  8. Monica

    March 8, 2020 at 3:58 pm

    I love this recipe!!!

    Reply
    • Maggie Unzueta

      March 9, 2020 at 9:21 am

      Thank you! So glad you liked it!

      Reply
  9. Lia

    May 19, 2020 at 4:15 pm

    5 stars
    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.

    Reply
    • Maggie U

      July 8, 2020 at 3:58 pm

      Hola Lia. So glad you liked my recipes! Hope you continue making them

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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