I love how effortless this rice is to make. The Instant Pot does all the heavy lifting, and I end up with perfectly cooked, tender rice every time. It’s the ideal side for tacos, burritos, grilled meats, or even just on its own with a squeeze of lime. Plus, the tomato and garlic seasoning gives it a bold and comforting flavor I never get tired of.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/4 cup vegetable oil
2 cups extra long grain rice (I like using Mahatma brand)
2 cups low-sodium chicken broth
8 oz tomato sauce
1 1/2 teaspoons kosher salt (I reduce this by half if using table salt)
1/2 teaspoon garlic powder
Optional: fresh limes and fresh cilantro for serving
Directions
I start by using the sauté function on the Instant Pot, set to high. Once it’s hot, I add the oil and stir in the rice. I cook it for a few minutes until the rice is lightly toasted.
Then, I stir in the chicken broth, tomato sauce, kosher salt, and garlic powder.
I lock the lid in place and make sure the pressure release valve is set to “sealing.” I cook the rice on low pressure for 12 minutes.
Once it’s done, I do a quick pressure release, remove the lid carefully, and fluff the rice with a fork.
For extra freshness, I like serving it with a squeeze of lime juice and a sprinkle of chopped cilantro.
Servings and timing
This recipe makes 6 servings. Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes
Variations
I like to customize this rice depending on the meal:
I mix in corn, peas, or black beans after cooking for added texture and nutrition.
I sometimes use vegetable broth instead of chicken to make it vegetarian.
A diced jalapeño or a dash of cayenne adds a little heat if I’m craving a kick.
If I want deeper flavor, I sauté a bit of chopped onion with the rice before pressure cooking.
Storage/Reheating
Here’s how I handle leftovers:
I store the rice in an airtight container in the fridge for up to 4 days.
To reheat, I microwave it with a splash of broth or water to keep it moist.
It also freezes well—I portion it into freezer bags and thaw overnight before reheating on the stove or microwave.
FAQs
Can I use regular long grain rice instead of extra long?
Yes, I’ve used regular long grain rice too. The texture is slightly softer, but it still works well. Just avoid short grain rice—it can get mushy.
Do I need to rinse the rice before cooking?
I usually skip rinsing for this recipe since toasting the rice helps prevent sticking, but if I do rinse, I make sure to dry it well so the oil doesn’t splatter.
Can I double the recipe?
Yes! I double all ingredients and keep the cooking time the same. Just make sure not to exceed the max fill line of the Instant Pot.
What’s the difference between low and high pressure for rice?
Low pressure helps the rice stay tender and prevents overcooking. High pressure can make it softer or slightly sticky, so I stick with low for this recipe.
Can I make this without tomato sauce?
If I’m out of tomato sauce, I sometimes blend canned tomatoes or use a few tablespoons of tomato paste mixed with water. It still turns out flavorful.
Conclusion
This Instant Pot Mexican Rice is a simple, flavorful side that I can whip up with minimal effort. It’s foolproof, customizable, and always a hit with whatever I serve it alongside. Whether it’s Taco Tuesday or a quick weeknight dinner, this rice never lets me down.
