Mexican rice is very simple to make in an Instant Pot. But if you don’t happen to have an Instant Pot or pressure cooker, don’t worry – I have provided stove top instructions too.
In this recipe for Mexican rice I have added chipotles in adobo sauce, which add some spice and smokiness to the rice. It really makes this a stand out dish. However, if those flavor profiles aren’t your favorite, simply omit them and use additional tomato paste (see instructions).
The essential ingredient in this recipe is the tomato sauce and paste. I have also added a tomato bouillon cube, which is common in Mexican cooking and can frequently be found with other bouillons or in the international foods section of your grocery store.
The other thing that will make a big difference in how your dish comes out is the quality of chicken stock that you use. If you own an Instant Pot, I suggest making your own and having some stored in the freezer for ease of use.
The final ingredients, corn and fresh pico de gallo, add a little sweetness and fresh flavors to the dish.
Looking for ideas to complete a Mexican Menu? Follow these links to our recipes for Cochinita Pibil (Yucatan slow cooked pork), Barbacoa (slow cooked beef) or Achiote Fish and Shrimp, all made in an Instant Pot.
Here are some additional Instant Pot Recipes you might enjoy:
Instant Pot Mexican Rice
Instant Pot Mexican Rice with Corn, Pico de Gallo and Chipotles in Adobo Sauce
- 1 1/2 Cups (260g) Long Grain White Rice
- 2 Tablespoons (30ml) Vegetable Oil
- 2 Tablespoons (29g) Butter
- 1/4 Sweet White Onion, Diced
- 4 Cloves Garlic, minced
- 1 1/2 Cups (375ml) Chicken Stock
- 1/4 Cup (55g)Tomato Sauce
- 1 Tomato Bouillon Cube* or 1 Tablespoon Tomato Paste
- 1/2 - 1 Chipotle in Adobe, diced + 1 Teaspoon Sauce**
- 1/4 Teaspoon Salt
- 3/4 Cup (130g) Cooked Corn Kernels
- 1/4 Cup (45g) Pico de Gallo (Recipe Follows)
Pico de Gallo
- 3 Roma Tomatoes, Seeded and diced
- 1/3 Sweet White Onion, finely diced
- 1/4 - 1/2 jalapeño, seeded, ribs removed and finely diced
- Juice 1/2 Lime
- 3 Tablespoons Finely Diced Cilantro
- 1/4 Teaspoon Salt or to taste
Instant Pot Instructions
Set the Instant Pot to "Sauté" and wait for the pot to beep to indicate that it has reached temperature.
Add the butter and oil to the pot and wait for the butter to melt.
Add the rice and stir it to make sure that it is coated with the oil. Continue to sauté for about 5 minutes, until the rice begins to lightly toast.
Add the onion and garlic, and cook until they become fragrant (about 2 minutes).
Add the tomato sauce and salt. If using a tomato bouillon cube, dissolve it in the chicken stock before adding both. If not, add the tomato paste and chicken stock.
Place the pressure cooking lid on the pot make sure it is sealed shut. Set the venting knob to "Sealing."
Set the Instant Pot to "Manual" or High" for 3 minutes. Allow 10 - 15 minutes for the pot to reach pressure.
Once the cooking time is completed, turn the Instant Pot off and allow the pot to naturally release for 10 minutes.
Remove the lid and add the corn. Stir in the corn with a fork, while concurrently fluffing the rice.
Place in a serving bowl and add the pico de gallo (recipe below).
Follow the cooking instructions for the Instant Pot, but using a deep skillet or sauce pan, up through adding the chicken stock.
Allow the rice to come to a boil, then lower the heat to a low simmer.
Cover and allow to cook for about 13 minutes. Check the rice for doneness. If you want softer rice at this point, cover and continue cooking for up to 20 minutes. Add additional chicken stock if needed.
When the rice is cooked through, add the corn and fluff the rice with a fork.
Serve topped with pico de gallo.
Pico de Gallo
Combine all ingredients together in a small bowl. If possible, refrigerate for up to an hour before use. Left over salsa can be served on the side.
*Tomato bouillon cubes are commonly used in Mexican cuisine. But if they are not available in your market, substitute with either a vegetable bouillon cube or tablespoon of tomato paste.
**Chipotles in Adobo Sauce adds both heat, smokiness and a depth of flavor. If those flavor profiles aren't your favorite, substitute with an extra tomato bouillon cube or tablespoon of tomato paste.
Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 347mgCarbohydrates: 23gFiber: 1gSugar: 8gProtein: 5g
The nutritional information is an estimate only and is dependent upon the exact ingredients used