Instant Pot Mexican Rice Tastes Better from Scratch

The Little Pot That Could

My Instant Pot still surprises me. It works so fast. I remember the first time I made rice in it.

I was so nervous. I kept checking the clock. But it came out perfectly fluffy. I still laugh at that.

Why We Rinse the Rice

Always rinse your rice first. The water should run clear. This washes off extra starch.

If you don’t, the rice can get gummy. Nobody wants sticky, clumpy rice. This little step makes a big difference. Do you have a favorite type of rice you like to cook?

A Sizzling Start

Now, we toast the rice in a bit of oil. You will see the grains turn a light gold. Doesn’t that smell amazing?

This step is the secret. It gives the rice a nutty, warm flavor. It also helps each grain stay separate. This matters because it builds the flavor from the very beginning.

All the Good Stuff In

Next, we add everything else. In goes the garlic, onion, and tomato sauce. The little diced carrots add a sweet crunch.

*Fun fact*: The tomato bouillon is the magic key. It makes the rice taste rich and savory. My grandson calls it “the secret power cube.” What’s one ingredient you think makes a dish extra special?

The Waiting Game

After just a few minutes of pressure cooking, you wait. Let the pot sit for ten minutes. This is called natural release.

This waiting time is important. It lets the rice finish cooking gently. It keeps it from getting mushy. This matters because good food sometimes needs a little patience.

The Final Fluff

Now for the peas and the fluff! Stir in the frozen peas. They will warm up perfectly.

Use a fork to fluff the rice. Do not use a spoon. A fork keeps the grains light and airy. Will you be making this as a side dish or the main event for your dinner?

Ingredients:

Ingredient	Amount	Notes
Long grain white rice	1 1/2 cups	Rinsed until water runs clear
Vegetable or canola oil	1/4 cup
Garlic, minced	1 teaspoon
Onion, finely diced	1/4 medium
Tomato sauce	1/4 cup	Or 2 pureed tomatoes
Tomato bouillon cubes	2 cubes	Finely chopped, or 2 tsp granulated
Salt	1/4 teaspoon
Carrot, diced	1 carrot
Water	1 1/2 cups
Frozen peas	1/3 cup	Added after cooking

My Cozy Kitchen Rice

Hello, my dear. Come sit with me. Let’s make my favorite Mexican rice. It always fills the kitchen with the best smells. It reminds me of my own abuela teaching me. She always said the secret is in the toasting. I still laugh at that.

This recipe is so simple with an Instant Pot. It feels like a little magic. You just put everything in one pot. Then you let it do its work. I love recipes that don’t make a big mess. It gives me more time to chat with you.

• Step 1: First, we must rinse the rice. Run cold water over it in a bowl. Keep going until the water looks clear, not cloudy. This stops the rice from getting too sticky. Then let all that water drain away.
• Step 2: Now, turn your pot to the sauté setting. Add your oil and let it get warm. Pour in your rinsed rice. Stir it often until it turns a light gold color. Doesn’t that smell amazing? It smells like warm nuts.
• Step 3: Next, add your garlic and onion. Stir in the tomato sauce and those little diced carrots. Don’t forget the salt and tomato bouillon. It gives the rice its wonderful color. (A hard-learned tip: chop the bouillon fine so it melts in!).
• Step 4: Pour in the water and give it a good stir. Make sure all the bouillon bits have dissolved. Then turn the pot off. Put the lid on and make sure the valve is sealed. This is when the real magic happens inside.
• Step 5: Cook on high pressure for just 3 or 4 minutes. Let the pressure come down on its own for 10 minutes. Then you can open it! The last step is my favorite. Gently mix in the frozen peas. Do you know why we add peas last? Share below!

Cook Time: About 25 minutes
Total Time: About 35 minutes
Yield: 4-6 servings
Category: Side Dish

Let’s Mix It Up!

This rice is wonderful just as it is. But sometimes, it is fun to play with your food. I like to add little twists depending on my mood. It makes the same recipe feel brand new. Here are a few of my favorite ideas for you.

• The Garden Patch: Toss in a handful of corn with the peas. Maybe some chopped zucchini too. It makes the bowl so colorful and happy.
• The Little Spicy One: Add a chopped jalapeño when you cook the onion. It gives the rice a nice, warm kick. My grandson loves it this way.
• The Fiesta Bowl: Stir in some black beans after cooking. Top it with avocado and a squeeze of lime. It turns your side into a whole meal. Which one would you try first? Comment below!

Serving It With Style

This rice is the perfect friend to so many dishes. I love it next to sizzling fajitas. It is also wonderful with a simple pot of beans. The bright orange carrots look so cheerful in the bowl. A sprinkle of fresh cilantro on top makes it pretty.

For a drink, a cold glass of horchata is just perfect. That cinnamon taste is so comforting. For the grown-ups, a light Mexican beer is a nice match. It cleanses the palate between bites. Which would you choose tonight?

Keeping Your Mexican Rice Fresh and Tasty

Let’s talk about storing this lovely rice. It keeps well in the fridge for up to five days. Just pop it in a sealed container once it’s cooled. You can also freeze it for a month. I use old yogurt containers for this. They are the perfect size.

Reheating is simple. Add a splash of water to the rice in a pot. Warm it slowly over low heat on the stove. This brings back its fluffy texture. I once forgot the water and the rice got dry. We learn from our little mistakes, don’t we?

This is a wonderful recipe for batch cooking. Making a double batch saves you time later. A ready meal makes a busy day feel easier. It matters because it brings peace to your week. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Rice Problems

Sometimes, rice can be too wet or sticky. If this happens, just cook it a bit longer. Leave the lid off and use the sauté function. Stir it gently until the extra water evaporates. I remember when my rice was once like soup. We had a good laugh about it.

If your rice is too dry, it needed more water. Next time, add an extra two tablespoons of water. Getting the liquid right builds your cooking confidence. It makes the final dish so much more delicious. Burnt bits on the bottom are another common issue.

This happens if you don’t stir well after adding water. Scrape the pot bottom to loosen everything before pressure cooking. This small step ensures perfect flavor in every bite. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Check your tomato bouillon label. Some brands contain wheat, so find a safe one.

Q: Can I make it ahead? A: Yes! It reheats beautifully. Just add that splash of water I mentioned.

Q: What if I don’t have peas? A: Use corn or diced bell peppers instead. It will still be wonderful.

Q: Can I double the recipe? A: You can, but do not fill your pot past the max line. Safety first.

Q: Any optional add-ins? A: A handful of chopped cilantro at the end is lovely. Fun fact: Cilantro is also called coriander leaves in some places. Which tip will you try first?

Sharing Your Kitchen Adventures

I hope this recipe becomes a favorite in your home. It always reminds me of family dinners. My table felt full and happy when this rice was served. I would love to see your own creations.

Sharing food connects us all. It is a simple way to show you care. Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of happy cooks.

Happy cooking!

—Grace Ellington.