Instant Pot Mexican Rice Recipe (Spanish Rice)

I’m sharing my Instant Pot Mexican Rice With Salsa recipe that turns a few pantry staples into a one-pot Mexican rice ideal for serving with tacos, beans, or grilled chicken.

I never believed rice could steal the show but this Instant Pot Mexican Rice Easy version does. There is something about long grain white rice warmed by tomato sauce that turns simple dinner into a small revelation.

I find myself serving it with whatever I have on hand because the flavor is that persuasive, slightly tangy and a little toasty, and it holds up to big flavors without becoming mush. I promise I mess it up sometimes, forget a step, and it’s still forgiving, which is weirdly satisfying.

If you like bold but effortless sides, you should be curious about this one.

Ingredients

• Long grain white rice: main carb, gives fluffy texture, low fiber, mild flavor.
• Tomato sauce: adds tang and color, supplies vitamin C and a touch of natural sugar.
• Yellow onion: gives savory sweetness, adds modest fiber and a rich base flavor.
• Garlic: aromatic punch, small protein boost, linked to heart health when eaten often.
• Chicken or vegetable broth: brings savory liquid, supplies sodium and minerals, keeps rice moist.
• Spices (cumin chili powder smoked paprika): layer smoky earthy heat and warmth without extra calories.
• Cilantro and lime: bright fresh finish, adds vitamins, acidity balances richness, its optional but lively.

Ingredient Quantities

• 1 1/2 cup long grain white rice
• 2 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 1/2 cups low sodium chicken broth or vegetable broth
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro, optional
• 1 lime, for serving, optional

How to Make this

1. Rinse 1 1/2 cups long grain white rice under cold water until water runs pretty clear, then drain well.

2. Turn Instant Pot to Sauté, pour in 2 tbsp vegetable oil and heat until shimmering. Add 1 small finely chopped yellow onion and cook 2 to 3 minutes until soft and slightly translucent.

3. Add the drained rice and toast it with the onion 2 to 3 minutes, stirring often so the grains get a little opaque and nutty.

4. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika and 1/4 tsp black pepper; cook about 30 seconds until fragrant.

5. Pour in 1 cup tomato sauce and 1 1/2 cups low sodium chicken or vegetable broth, add 1 tsp kosher salt, stir well and scrape the bottom with a wooden spoon so nothing is stuck—this prevents the burn warning.

6. Lock the lid, set the valve to SEALING, select Manual/Pressure Cook on HIGH for 4 minutes.

7. When the cook ends let the pressure release naturally for 10 minutes, then carefully switch the valve to VENTING to release any remaining steam.

8. Open the lid, fluff the rice gently with a fork, taste and adjust seasoning if needed.

9. Stir in 2 tbsp chopped fresh cilantro if using, squeeze the juice of 1 lime over the top for brightness, and serve warm.

10. Tip: if the rice seems wet let it sit with the lid off for a few minutes to steam off excess moisture; always deglaze well before sealing to avoid the burn error, and dont skip rinsing the rice for less sticky results.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 qt) — for pressure cooking the rice
2. Fine mesh sieve or strainer to rinse and drain the rice
3. Measuring cups and spoons (1/2, 1, 1 1/2 cups, tbsp, tsp) for accurate liquids and spices
4. Cutting board and a sharp chef’s knife for chopping the onion and cilantro
5. Wooden spoon to deglaze the bottom and keep from getting the burn warning
6. Silicone spatula for stirring and scraping without scratching the pot
7. Fork or rice paddle to gently fluff the rice when it’s done
8. Small bowl and a citrus reamer or fork to juice the lime

dont forget a pot holder or oven mitt to handle the hot lid and valve safely

FAQ

Instant Pot Mexican Rice Recipe (Spanish Rice) Substitutions and Variations

• Long grain white rice → Jasmine or basmati work fine, no other changes. If you want brown rice though, use more liquid and time: for 1 1/2 cups brown rice increase total liquid to about 2 to 2 1/4 cups and pressure cook ~22–25 minutes with a 10 minute natural release.
• Tomato sauce → Swap with 1 cup crushed tomatoes or 1 cup mild salsa (salsa will make it chunkier and a bit spicier, adjust heat if needed).
• Low sodium chicken broth → Use equal amount vegetable broth to keep it vegetarian, or use water plus 1 tsp concentrated bouillon (or 1 bouillon cube) to mimic the flavor.
• Chopped fresh cilantro → Sub with chopped flat leaf parsley or sliced green onions, or skip it and add a bit more lime zest and juice at the end for brightness.

Pro Tips

1) Rinse and dry the rice well before cooking, then let it sit in the colander for a few minutes so excess water drips off. It really cuts down on stickiness and makes the grains separate better, trust me.

2) When you toast the rice and onions, keep stirring and pull it off the heat the second it smells nutty, not brown. Burnt bits will wreck the flavor fast, so lower the heat a hair if it looks like it might color too quick.

3) Deglaze the pot like your life depends on it, scrape the bottom good with a wooden spoon so nothing is stuck, and use warm broth if you can. Cold liquid can chill the pan and make the rice stick or trigger a burn error.

4) Let the pressure release naturally for a bit and then fluff gently with a fork, not a spoon. If it seems wet, give it 5 minutes with the lid off to steam off extra moisture, then add cilantro and lime at the end for the best bright finish.