Oh boy, do I have a delicious treat for you today! If you’re anything like me, there’s just something magical about making a big ol’ pot of rice that turns out fluffy and flavorful every single time. Enter: Easy Instant Pot Mexican Rice. This recipe has become my go-to side dish, and let me tell you why!
I still remember the first time I made this rice. I had some friends over for Taco Tuesday (which has now become a weekly ritual), and I wanted to impress them with a tasty, authentic side. I found a simple recipe, fired up my Instant Pot, and to my utter delight, the rice came out perfectly cooked and bursting with flavor. Since then, it’s been a staple at my dinner table and a hit at every gathering. You can use it in burritos, alongside grilled chicken, or just as is with a sprinkle of fresh cilantro. It’s versatility at its best!
So, let’s dive into making this delightful dish that’ll have your taste buds dancing!
What’s in Easy Instant Pot Mexican Rice?
Let’s chat about the ingredients that will come together to create this vibrant side dish:
Long-Grain White Rice: The star of the show! I personally love using Jasmine or Basmati rice for that extra fragrance and fluffiness.
Vegetable Broth: For a richer flavor than water, vegetable broth really enhances the taste. If you’re in a pinch, chicken broth works too!
Diced Tomatoes: These provide a juicy freshness and a beautiful color. I prefer using fire-roasted diced tomatoes for an added smoky flavor.
Onion and Garlic: These aromatics are a must! They lend depth and a savory note that is simply irresistible. Fresh garlic always wins, but powdered is okay in a pinch.
Chili Powder: For just the right kick! This spice packs a lot of flavor, so feel free to adjust the amount based on your heat preference.
Ground Cumin: This gives a warm, earthy flavor and is classic in Mexican cuisine. It’s a must-have in my pantry!
Frozen Peas and Carrots: These add a pop of color and a bit of sweetness. They’re also super easy to throw in without any extra chopping!
Fresh Cilantro (optional): Garnishing with cilantro brightens up the dish and adds an aromatic touch—just remember, it’s a love-it or hate-it herb!
Is Easy Instant Pot Mexican Rice Good for You?
Oh, absolutely! This recipe packs a well-balanced punch of flavors and nutrition.
Long-Grain White Rice: While not as fiber-rich as brown rice, it’s still a great source of carbohydrates and can be part of a healthy diet when combined with fiber and protein-rich veggies or meats.
Diced Tomatoes: They bring a serving of vitamins C and A to the table, plus they’re packed with antioxidants.
Frozen Peas and Carrots: These little guys are fantastic sources of vitamins and minerals, offering fiber and protein while contributing lovely nutrition to your meal.
Of course, if you want a healthier twist, you can replace the white rice with brown rice or even quinoa for added nutrients!
Ingredients for Easy Instant Pot Mexican Rice (Serves 6)
– 1 cup Long-Grain White Rice
– 1 cup Vegetable Broth
– 1 can (14.5 oz) Diced Tomatoes (fire-roasted if possible)
– 1 small Onion, diced
– 2 cloves Garlic, minced (or 1 teaspoon garlic powder)
– 1 teaspoon Chili Powder
– 1 teaspoon Ground Cumin
– 1 cup Frozen Peas and Carrots
– Optional: Fresh Cilantro for garnish
How to Make Easy Instant Pot Mexican Rice?
1. Start by rinsing the white rice under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch for fluffy rice.
2. Select the “Sauté” function on your Instant Pot. Add a drizzle of olive oil and toss in the diced onion and minced garlic. Sauté for about 2-3 minutes until fragrant and translucent.
3. Stir in the chili powder and cumin, letting the spices toast slightly for about 30 seconds.
4. Now, add the rinsed rice, diced tomatoes (with their juices), and vegetable broth. Give everything a gentle stir to combine.
5. Cancel the “Sauté” function and seal the Instant Pot lid. Set it to “Manual” or “Pressure Cook” for 4 minutes on high pressure.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Open the lid carefully and fluff the rice with a fork. Gently fold in the frozen peas and carrots, allowing the residual heat to warm them, about 2-3 minutes.
8. If desired, garnish with fresh cilantro before serving!
Give It Some Extra Zing!
– Want to spice things up? Add diced jalapeños for extra heat!
– For a cheesy version, mix in some crumbled queso fresco or shredded cheddar at the end.
– This rice freezes beautifully! Make a big batch and portion it into freezer-friendly containers for quick meals later.
There you have it—Easy Instant Pot Mexican Rice that’s as delightful to eat as it is simple to prepare! I promise, once you try it, you’ll find yourself making it again and again! I’d love to hear your thoughts and any tweaks you make to the recipe. Happy cooking!
