A quick and easy way to achieve delicious and traditional Mexican rice.
I talk a lot about my love of Mexican food — tacos (not only on Tuesdays), burritos, enchiladas, flautas, tortas, and a nice carne asada. When it comes to Mexican cuisine, there are not many dishes I do not love. Of course, there are certain things that always bring a meal together; sure, I love tacos, but when I just eat tacos, I feel like something is missing. A well-made carne asada is tender and flavorful, but you need to have a side. I believe the most important side in Mexican cuisine is Mexican rice. There have even been times when all I want for dinner is a bowl of Mexican rice. Don’t judge me! I like my rice.
The history of Mexican rice dates all the way back to the Spanish colonization of Mexico. With the Spaniards came rice via the Moors of North Africa, and when they arrived in Mexico, the tropical climate proved ideal for growing and harvesting this useful crop. The flavor of Mexican rice is also distinct and unique. The blend of aromatics from onion and garlic meets with the spices of cumin and chili powder to give Mexican rice a light and inviting taste that is not overpowering. The slight acidity brought on by the tomato sauce and vegetable broth is also key to the perfect flavor of Mexican rice. The fact that we can use the fast cooking ability of the Instant Pot and still retain all that incredible flavor is the beauty of this recipe.
Is Instant-Pot Mexican Rice Healthy?
This dish is not necessarily considered a health food, but it certainly isn’t bad for you. White rice is a processed grain that has been stripped of its germ and bran, therefore losing many of its inherent nutritional benefits. In the U.S., however, white rice is typically enriched with vitamins and minerals like iron, folate, thiamine, and others. This recipe also includes garlic and onion, which contain antioxidants and anti-inflammatory properties, and we use olive oil, which offers heart-healthy fats. While heart-healthy, olive oil is still caloric, but the beauty of this Instant-Pot Mexican rice recipe is that we use just 1 tablespoon. This recipe is also completely vegan, with no animal products of any kind, making it the ideal side for any Mexican entrée.
What Is The Difference Between Mexican Rice And Spanish Rice?
Often compared to and mistaken for one another, Mexican and Spanish rice do, in fact, have multiple things that make them different. One key difference is texture. Spanish rice tends to be firmer and sticks together in clumps, while Mexican rice is fluffier and does not generally stick together. Spanish rice is also traditionally a rich yellow color from the addition of saffron, whereas Mexican rice is best known for its reddish-orange hue that comes from the tomato sauce and cumin. Spanish rice has a more earthy, sweet flavor from the saffron, while the cumin in Mexican rice gives the dish a nuttier taste.
How to Make Ahead and Store
To store leftover Instant-Pot Mexican rice, let your rice cool to room temperature, put it into a sealed container, and store in the refrigerator for up to 5 days. To reheat your rice, add a tablespoon of water and reheat on the stovetop, stirring regularly until warm throughout.
Serving Suggestions
As I have already said, this Instant-Pot Mexican rice has such a delicious flavor that it highlights any Mexican cuisine you pair it with. My favorite way to serve it is with some delicious Grilled Chicken Tenders, Grilled Quesadillas, or Twice-Baked Mexican Sweet Potatoes and some cooked Black Beans. It also makes a wonderful complement to carne asada or carnitas. Additionally, you can easily use this Instant-Pot Mexican rice in a burrito with whatever protein filling you prefer.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups long-grain white rice rinsed and drained
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 1/2 cups low-sodium vegetable broth
- 3/4 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
Instructions
- Set the Instant Pot to the "Sauté" mode and heat the olive oil. Add the rice and cook, stirring frequently, until it becomes slightly golden, about 3 minutes.
- Add the onion and garlic to the pot and sauté until the onion is translucent, approximately 2 minutes.
- Pour in the vegetable broth, tomato sauce, cumin, chili powder, and salt. Stir well to combine and ensure nothing is sticking to the bottom of the pot.
- Secure the Instant Pot lid and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" setting on high pressure for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid once the pin drops, fluff the rice with a fork, and serve as a delightful accompaniment to your favorite Mexican dishes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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