Mexican Rice
This Mexican Rice is a simple, flavorful side dish that goes great with your favorite Mexican meals. Made right in the Instant Pot, this easy side dish comes out fluffy, perfectly seasoned, and full of bold flavor every single time.
Are you looking for more Taco Tuesday favorites? Try our Taco Meat Recipe, Rotisserie Chicken Tacos, or Easy Chicken Fajita Quesadillas
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This Instant Pot Mexican Rice is one of those recipes I make all the time for my family. It’s quick, uses simple pantry ingredients, and is the best rice dish for any tex-mex meal. My kids love it with tacos or burritos, and I love that it’s hands-off once it goes under pressure.
The secret to this rice is Cajun seasoning. I know that sounds like a strange choice for Mexican rice, but it adds a depth of flavor you can’t get from taco seasoning alone. Most Mexican rice recipes use taco seasoning or just cumin and chili powder. I use Cajun seasoning instead, it adds a deeper, more savory flavor that my family prefers, and it’s been in my version long enough now that they’d notice if I changed it back.
What you’ll love about this Mexican Rice Dish:
Ingredients:
Long grain white rice (2 cups, unrinsed): Don’t rinse it. The starch on the outside is what helps it toast properly. I tried rinsing the rice once thinking it would give me cleaner grains, it threw an error code on my Instant Pot. Don’t rinse it.
Avocado oil (¼ cup): Or vegetable oil. You need enough to properly coat and toast the rice.
Mild Rotel (1 can): Adds tomato flavor and a mild kick without making the rice spicy. Substitute with a can of diced tomatoes and a small can of green chilies if that’s what you have.
Tomato sauce (8 oz): This is what gives the rice that classic red color.
Cajun seasoning (½ tablespoon): The unexpected ingredient. It brings a bold, savory depth that taco seasoning doesn’t.
Garlic powder (1 tsp) and salt (1½ tsp): The Cajun seasoning already has some salt, so taste before adding more.
Chicken broth (3¾ cups): Gives the rice much more flavor than water. Vegetable broth works if needed.
How to make Mexican Rice step-by-step:
Step 1: Turn the Instant Pot to sauté. Add the avocado oil and rice. Cook, stirring occasionally, until the rice is golden brown and toasted.
Step 2: Add the cajun seasoning, garlic powder, and salt. Cook for 30 seconds.
Step 3: Stir in the tomato sauce and Rotel.
Step 4: Pour in the chicken broth and stir well.
Step 5: Secure the lid and set to high pressure for 4 minutes.
Step 6: Once cooking is complete, immediately quick release the pressure.
Step 7: Fluff with a fork and serve..
PRO TIP:
Do not skip the quick release. Releasing the pressure right away keeps the rice from overcooking and turning mushy.
How Long Does Mexican Rice Keep?
Storage: Store leftover rice in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Place the rice in a skillet with a splash of chicken broth over medium heat, stirring occasionally, until heated through. Or microwave on high for 1 to 2 minutes until hot.
Freezing: Place cooled rice in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Can I Change Up the Ingredients?
Rice is one of the easiest things to customize. A few things that work well here:
Stirring in peas or carrots after cooking adds texture without changing the flavor much. Either one works straight from frozen.
Adding a handful of fresh chopped cilantro right before serving brightens the whole dish. My family is split on cilantro so I put it on the table and let everyone add their own.
Stirring in a drained can of black beans after cooking makes it hearty enough to serve as a main dish for a lighter meal.
Jasmine rice can be used in place of long grain but it will have a softer, stickier texture. Not bad, it’s just different.
Vegetable oil works fine in place of avocado oil. No noticeable difference in the final dish.
If you don’t have Rotel, use a can of diced tomatoes plus a small can of green chilies. Same result.
Water can replace the chicken broth but the flavor will be noticeably milder. Worth using broth if you have it.
Questions About This Quick Mexican Rice Recipe
Can I double this recipe in the Instant Pot?
Can You Double This Recipe?
Yes! The cook time stays exactly the same. Just make sure you don’t go past the max fill line on your Instant Pot. I regularly make a double batch for my crew and store the leftovers in the fridge for burrito bowls later in the week. It reheats well with a splash of chicken broth to loosen it back up.
Can I make this on the stove instead?
Yes, use a dutch oven and follow the same steps, then simmer covered until the liquid is absorbed, usually about 18 to 20 minutes on low.
Do I need to rinse the rice?
No. This recipe is designed for unrinsed rice. Rinsing removes the starch that helps the rice toast properly and can cause an error code on the Instant Pot.
Can I make this in a rice cooker instead?
Yes, but you’ll need to adjust the liquid slightly and follow your cooker’s directions.
Is it Spanish rice or Mexican rice?
This is Mexican rice, also known as arroz rojo. It has that classic red color from the tomato base and is commonly served with Mexican dishes.
Why does this recipe use Cajun seasoning instead of taco seasoning?
Cajun seasoning gives the rice a more complex, savory flavor without the cumin-heavy taste of taco seasoning. It also has a little heat from paprika and black pepper that works really well with the tomato base. I tested both and my family unanimously preferred the Cajun version.
What Goes Well With This Simple Mexican Rice Recipe?
Serve alongside shredded chicken tacos, taco meat, or chicken fajita quesadillas. It also works as the base for burrito bowls, just add black beans, salsa, and whatever protein you have on hand.
How to make Mexican Rice
Equipment
Ingredients
- 2 cups long grain rice unrinsed
- 1/4 cup avocado oil
- 1 (10 ounce) can mild Rotel
- 8 ounces tomato sauce
- 1/2 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 3 3/4 cups chicken broth
Instructions
- Turn the Instant Pot to sauté. Add the avocado oil and rice. Cook, stirring occasionally, until the rice is golden brown and toasted.2 cups long grain rice,1/4 cup avocado oil.
- Add the cajun seasoning, garlic powder, and salt. Cook for 30 seconds.1/2 tablespoon Cajun seasoning,1 teaspoon garlic powder,1 1/2 teaspoons salt.
- Stir in the tomato sauce and Rotel.8 ounces tomato sauce,1 (10 ounce) can mild Rotel.
- Pour in the chicken broth and stir well.3 3/4 cups chicken broth.
- Secure the lid and set to high pressure for 4 minutes.
- Once cooking is complete, immediately quick release the pressure.
- Fluff with a fork and serve.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.