Instant Pot Mexican Rice
Instant Pot Mexican Rice is easy to make and is the ultimate side to go with tacos, burritos, fajitas, and all your favorite Mexican dishes! We use the Instant Pot to cook the rice perfectly every time - turns out nice and fluffy!
Servings 6
Calories 216kcal
Ingredients
- 1 ½ cups long grain white rice
- 1 ½ cups chicken broth
- 2 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons tomato bouillon
Instructions
- Add the rice to a mesh strainer and rinse with cool running water until the water runs clear.
- Place the rice in the Instant Pot along with the rest of the ingredients. Stir to combine.
- Place the lid on the Instant Pot, set the vent to sealing, and cook on high pressure for 3 minutes.
- Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.
- Fluff the rice with a fork and serve.
Video
Notes
Be sure to use regular long grain rice and not Minute rice. Minute rice is parcooked and will not work in this recipe.
Tomato bouillon can be difficult to find in store, but check your local Walmart or purchase from Amazon. It’s a big flavor bomb, adding loads of bright tomato flavor. It does have MSG so you may choose not to use it if you avoid this ingredient. We’ve done our own research and are very comfortable using MSG, but it’s a personal choice.
Garnish with a bit of minced cilantro or parsley for a pop of color.
We often make our white queso (just 3 ingredients!) and drizzle it over the top of our rice, just like we do at our local Mexican restaurant. The kids go bonkers for it.
Nutrition
Calories: 216kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 314mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg