This delicious savory Mexican rice (a.k.a. Spanish rice) is easily made in the electric pressure cooker (i.e. Instant Pot). A family friendly version that can be whipped up in no time and the perfect side dish for all your favorite Mexican dishes.
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Hello, my friends!
I have been looking for a good Mexican rice recipe (also called Spanish rice) for a loooong time.
The primary requirement was family friendly.
Over the years I have tried many different versions (some actually really good), but my kids have never been so keen on them. Too spicy, too chunky, too whatever.
This recipe is 100% family friendly + kid approved
Have you noticed how kids love uniformity in their food?
Even as toddlers they are somehow instinctive about food selection. Forget about trying to get them to eat a banana with a speck of brown. No way, Jose.
It’s fascinating, really.
The awesomeness about this recipe includes the fact that it is all the same color (assuming you leave off the cilantro, which I do for the kiddos).
There are no chunks of onions or tomatoes or green chiles. A requirement for family-friendly.
But all of those flavors are actually hidden in the rice, so it actually tastes good to adults too. The chunks of onions and tomatoes with green chilies (I use mild Rotel tomatoes for my family) magically disappear with the push of a blender button. Trickery, I know. Seriously, this recipe is ingenious for picky kids.
The clincher for me was when my 14-year-old-pickiest-eater-ever gobbled up his serving of Mexican rice and dove in for seconds saying “this is actually really good”. Yes, that, my friends, is a sure sign of a perfect family-friendly Mexican rice recipe.
A few tips for recipe success
Browning the rice in oil give the rice gives it a delicious toasty flavor and helps the grains remain separate, adding to the texture as well.
I’ve found that my older Cuisinart electric pressure cooker model’s browning function is not hot enough to brown the rice (this is the model I have aff. link). Because of this, I normally brown the rice in a dutch oven and then transfer it to the electric pressure cooker to cook. Keep in mind that the electric pressure cooker’s browning function temperature varies significantly by brand and model, but I would try it first since it’s one less pan to wash if it works.
Update: Since I bought the Instant Pot, I no longer have to brown separately. The pot’s browning function is hot enough to brown the rice right in the same pot. SCORE!
I know I’ve waxed on and on about this chicken bouillon substitute that I use for so many recipes in my kitchen. If you haven’t tried it, make sure you do. It’s vegan and pantry-friendly. I use it for everything.
Okay, my friends. I’ll be scooting off. I’d love to hear if you give this Mexican Rice a try. Enjoy your day!
Mexican Rice {Electric Pressure Cooker Recipe}
This delicious savory Mexican rice (a.k.a. Spanish rice) is easily made in the electric pressure cooker (i.e. Instant Pot). A family friendly version that can be whipped up in no time and the perfect side dish for all your favorite Mexican dishes.
Ingredients
- ⅓ cup canola or avocado oil
- 2 cups long grain white rice see note
- 1 10-ounce can Rotel tomatoes with green chiles see note
- ½ medium onion quartered
- 4 cloves garlic minced
- 1 ¾ cups low sodium chicken broth see note
- 1 tablespoon tomato paste
- 1 ¼ teaspoon salt
- ½ cup minced fresh cilantro see note
- lime wedges for serving, optional
- salt to taste
Instructions
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Heat oil in electric pressure cooker using brown function or on the stove in a dutch oven over medium high heat (see note). Meanwhile place rice in a fine mesh strainer and rinse under cold water for about a minute until water runs clear. Shake strainer to remove excess water.
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When oil is hot enough it will sizzle with a drop of water. Then add rinsed rice and fry, stirring frequently, until the rice is lightly golden brown (about 6-8 minutes).
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Meanwhile blend Rotel tomatoes and quartered onion in food processor or blender, until smooth and set aside.
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When rice is lightly browned, turn down heat to medium (or use sauté function on electric pressure cooker), add minced garlic to the rice and sauté for another minute, stirring constantly.
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Transfer rice mixture to an electric pressure cooker, if applicable. Add puréed tomatoes/onion, chicken broth, tomato paste, and salt. Give it a quick stir, lock electric pressure cooker lid in place and cook on HIGH pressure for 6 minutes.
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Let pressure release naturally. Unlock pressure cooker lid, add cilantro (if using) and fluff rice with a fork, lifting gently to aerate. Taste and add any additional salt if needed, to taste. Serve with lime wedges, if desired.
Recipe Notes
1. For my family I use mild Rotel tomatoes, but feel free to use a spicier version if you like things spicy.
2. I’ve made this with regular long grain and jasmine rice with great results.
3. For the broth I usually use ¾ teaspoon chicken bouillon substitute + 1 ¾ cups water
4. The fresh minced cilantro and lime wedges are optional. I’ve made it without and it is a bit more family friendly that way (no green stuff), but I love the flavor they add.
5. I’ve found that my older Cuisinart electric pressure cooker model’s browning function is not hot enough to brown the rice (this is the model I have aff. link). Because of this, I normally brown the rice in a dutch oven and then transfer it to the electric pressure cooker to cook. Keep in mind that the electric pressure cooker’s browning function temperature varies significantly by brand and model, but I would try it first since it’s one less pan to wash if it works.
Recipe Source: Heather @ The Cook’s Treat, adapted from this baked Mexican rice at Macaroni and Cheesecake
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
