Instant Pot Mexican Rice
This Instant Pot Mexican Rice recipe (also known as Spanish Rice) is a great easy side dish! Made with just 3 main ingredients and some spices, it comes out perfectly light and fluffy every single time!
Servings: 8 people
Calories: 181kcal
Ingredients
- 2 cups Long-grain rice rinsed ad drained
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 8 ounces tomato sauce
- 2 cups vegetable or chicken broth
Instructions
- Rinse the rice until the water runs clear, then drain.
- Add the rice to the Instant Pot, together with 1 tsp chili powder, 1 tsp onion powder, ½ tsp garlic powder, 1 tsp salt, 8 oz tomato sauce, and 2 cups vegetable or chicken broth. Stir everything together.
- Close the lid and make sure that the venting knob is sealed. Turn the manual high pressure on for 4 minutes. When done, let the natural pressure release for 10 minutes.
- Then open the lid, and using a fork, fluff the rice.
Notes
- Rinse. Make sure you properly rinse the grains until the water runs clean. We need to make sure that we remove the starch to make the rice fluffy and not clumpy or sticky.
- Rice. This recipe is made with long grain white rice. If you want to use brown rice, you will need to adjust the cooking time to 24 minutes and add ¼ cup additional water.
- Add more veggies. To make this side dish more nutritional, sometimes I like to add some veggies, like finely chopped onion, carrots, fresh tomatoes, peas, or corn.
- Salsa. To spice it up, you can substitute tomato sauce with your favorite salsa.
- How to store. You can store it in an air-tight container and keep in the fridge for about 4-5 days. Although, it is best to use it within 2 days.
Nutrition
Calories: 181kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 681mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg