Easy Instant Pot Mexican Rice (Also Called Spanish Rice)

If you love the fluffy, flavorful rice you get at Mexican restaurants, this Instant Pot Mexican rice is for you. Some people call it Spanish rice, but the method is the same: rice cooked in a tomato base with just the right seasonings. It’s the perfect side for chicken, shrimp, tacos, or even a full one-pot meal.

I love making this rice in the Instant Pot because it’s fast, hands-off, and turns out perfectly every time. Bonus: you can double the recipe without changing the cook time, making it great for meal prep or freezing extras for soups or burrito bowls later.

And if you want a dinner that’s next-level, serve it with chicken or shrimp and drizzle some queso on top. Seriously, it’s restaurant-style comfort food at home.

Ingredients

• 1/4 cup avocado oil
• 2 cups extra long-grain rice (I use basmati)
• 2 cups chicken broth
• 8 oz tomato sauce
• 1 1/2 teaspoons kosher salt (reduce by half if using table salt)
• 1/2 teaspoon garlic powder

Instructions

1. Rinse the rice. Rinsing removes excess starch, keeping grains fluffy and separate.
2. Toast the rice: Set the Instant Pot to Saute on high. Add the oil, then the rice, stirring occasionally until lightly toasted.
3. Add liquids and seasonings: Stir in chicken broth, tomato sauce, kosher salt, and garlic powder.
4. Pressure cook: Lock the lid and set the Pressure Release Valve to sealing. Cook on low pressure for 12 minutes.
5. Release and fluff: Perform a Quick Pressure Release, then fluff the rice with a fork.

Tips for Perfect Mexican Rice

• Double it easily: The 8 quart Instant Pot can handle twice this amount with no change in cook time. Using a full box of broth adds flavor, and leftovers freeze beautifully.
• Rice choice matters: Extra long-grain basmati is my favorite for fluffy, separate grains. Long-grain rice works too. Bonus: Whole rice instead of instant keeps your fuller longer and has so many benefits!
• Serving suggestion: This rice is amazing with chicken, shrimp, or black beans. Top with queso or pair with chicken fajita foil packs for a full meal.
• Good Stuff Simple Swap: Curious why I use whole rice instead of instant? Check out my Good Stuff Simple Swap for rice to see why it’s worth it.

Turn This Rice Into a Full Meal

This Mexican rice isn’t just a side-it’s a base for an entire meal:

• Arroz con Pollo: Add cooked, shredded, or diced chicken right on top. Drizzle with queso for a cheesy, restaurant-style dinner.
• Shrimp and Rice: Sauté shrimp with garlic and paprika, then serve over the rice. A little queso takes it over the top.
• Quick combo meals: Pair with chicken fajita foil packs for an easy, no-fuss weeknight dinner packed with flavor.

FAQ

Q: Can I use instant rice instead of long-grain?
A: Nope- this will not work on instant rice, they cook very differently. Instant rice will turn very mushy if used in this recipe.

Q: Can I double this recipe?
A: Yes! The 8 quart Instant Pot can handle a double batch, just don’t change the cook time. Never go past the fill line.

Q: Can I make this vegetarian or vegan?
A: Absolutely. Swap chicken broth for vegetable broth.

Q: Can I freeze leftovers?
A: Definitely. Store in airtight containers and reheat in the microwave or on the stovetop with a splash of broth to keep it fluffy.

Q: What proteins go best with this rice?
A: Chicken, shrimp, or black beans are perfect. It also pairs amazingly with foil-pack chicken fajitas or a drizzle of queso.

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Easy Instant Pot Mexican Rice (Also Called Spanish Rice)

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Fluffy, flavorful, and easy to make in the Instant Pot, this Mexican-style rice (also called Spanish rice) is the perfect side for chicken, shrimp, or a full cheesy meal with queso. Quick to make, hands-off, and freezer-friendly for leftovers!

Print

Ingredients

• 1/4 cup avocado oil
• 2 cups extra long-grain rice (basmati works best)
• 2 cups chicken broth
• 8 oz tomato sauce
• 1 1/2 tsp kosher salt (reduce by half if using table salt)
• 1/2 tsp garlic powder

Instructions

1. Rinse the rice. Remove excess starch to keep grains fluffy. I like to rinse until the water runs clear.
2. Toast the rice: Set Instant Pot to Saute on high. Add oil, then rice. Stir until lightly toasted.
3. Add liquids and seasonings: Stir in chicken broth, tomato sauce, kosher salt, and garlic powder.
4. Pressure cook: Lock lid and set Pressure Release Valve to sealing. Cook on low pressure for 12 minutes.
   Quick Pressure Release, wait for the pin to drop to show that pressure had been completely released before removeing the lid. Fluff the rice with a fork.

Notes

Find more recipes like this at thegoodstuffbakeshop.com

Tips:

Double it easily: The 8 quart Instant Pot can handle twice the rice with no change in cook time. Great for using a full box of broth; freeze leftovers for soups or bowls.
Rice choice: Extra long-grain basmati stays fluffy; long-grain rice works too.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 163Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 1mgSodium: 787mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is calculated automatically as a courtesy and is an estimate only. Accuracy is not guaranteed as values can vary based on specific brands and preparation methods used.

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