I finally cracked the secret to fluffy, restaurant-style Instant Pot Mexican rice that never turns gummy or triggers the dreaded burn notice. This 15 minute easy Mexican rice is the kind of side dish that disappears fast and has everyone asking for more.

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I’m obsessed with this Easy Mexican Rice because it tastes straight out of my favorite Mexican restaurant, but it lands on my table in 15 minutes. The rice turns out fluffy, separate, and never gummy, which is exactly why I keep coming back to it.

I love the way tomato sauce gives every bite that bold, savory color and flavor, while cumin brings that classic Mexican rice vibe I crave with tacos, burritos, grilled chicken, or honestly just a fork. And the Instant Pot does the heavy lifting without drama.

No burn error stress. Just fast, reliable, seriously delicious rice.

Ingredients

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Long grain white rice cooks up fluffy, not sticky, which is the whole goal.
Chicken broth adds cozy flavor, while veggie broth keeps it meatless and still tasty.
Tomato sauce gives that classic red color and a mellow, saucy bite.
Oil helps toast the rice so it tastes nutty instead of plain.
Yellow onion brings a soft sweetness that makes everything feel homemade.
Garlic is tiny but loud, in the best way.
Salt wakes everything up, because bland rice is just sad.
Cumin adds that warm, earthy Mexican-style flavor you’ll recognize fast.
Chili powder brings gentle spice without making it a big deal.
Peas and carrots add color, sweetness, and a little veggie bonus.
Butter makes the rice richer and a bit glossy at the end.
Cilantro keeps it fresh, unless you’re one of those cilantro-haters.
Plus lime juice adds brightness, so the rice doesn’t taste heavy.

Ingredient Quantities

1 1/2 cups long grain white rice, rinsed

1 1/2 cups low sodium chicken broth or vegetable broth

1 cup tomato sauce

2 tablespoons vegetable oil or olive oil

1 small yellow onion, finely chopped (about 1/2 cup)

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup frozen peas and carrots (optional)

1 tablespoon butter (optional, for finishing)

2 tablespoons chopped fresh cilantro (optional, for garnish)

1 tablespoon fresh lime juice (optional, for finishing)

How to Make this

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1. Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear and drain well.

2. Set the Instant Pot to Sauté and heat 2 tablespoons vegetable oil until shimmering.

3. Add 1 small finely chopped yellow onion and cook until softened, about 2 minutes, then add 2 cloves minced garlic and cook 30 seconds.

4. Stir in the drained rice and toast, stirring constantly, about 1 minute to coat the grains.

5. Pour in 1 1/2 cups low sodium chicken or vegetable broth and 1 cup tomato sauce, then add 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder; stir to combine and scrape any bits from the bottom.

6. If using, scatter 1/4 cup frozen peas and carrots on top without stirring them in.

7. Close the lid, set the valve to sealing, cook on High Pressure for 4 minutes.

8. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.

9. Fluff the rice with a fork and finish by stirring in 1 tablespoon butter if desired, then sprinkle 2 tablespoons chopped fresh cilantro and squeeze 1 tablespoon fresh lime juice over the rice before serving.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Measuring cups and spoons
3. Fine mesh sieve or small colander (for rinsing rice)
4. Chef knife
5. Cutting board
6. Wooden spoon or silicone spatula
7. Liquid measuring cup (for broth and tomato sauce)
8. Fork (for fluffing)
9. Small bowl and spoon (for butter, cilantro, and lime)

FAQ

Can I make this vegetarian or vegan? Yes. Use vegetable broth instead of chicken broth and omit the butter or substitute with vegan butter or a drizzle of olive oil.

Can I cook this in a rice cooker? Yes. Use the same liquid ratio and tomato sauce, sauté the onion and garlic first if your rice cooker does not have a sauté function, then combine everything and cook per your rice cooker instructions.

How can I prevent the rice from becoming mushy? Rinse the rice well until the water runs clear, use the exact liquid ratio, keep the lid on while simmering, and resist stirring during cooking.

Can I add more vegetables or protein? Yes. Stir in cooked vegetables like corn or bell pepper, or fold in cooked beans, shredded chicken, or browned ground meat after the rice finishes cooking.

How should I store and reheat leftovers? Cool completely, store in an airtight container in the refrigerator for up to 4 days. Reheat in a covered skillet with a splash of water or broth, or microwave with a damp paper towel to retain moisture.

How can I adjust the flavor if it is too bland or too acidic? For more flavor, add a pinch more salt and a little extra cumin or chili powder. If it tastes too acidic from the tomato sauce, stir in a small pinch of sugar or a pat of butter or a squeeze of lime juice to balance it.

Easy Mexican Rice Recipe Substitutions and Variations

Long grain white rice: substitute equal amounts of long grain brown rice, jasmine rice, or basmati; increase liquid and cooking time if using brown rice.
Low sodium chicken broth or vegetable broth: substitute water plus 1 teaspoon bouillon or 1 tablespoon soy sauce for savory depth, or use mushroom broth for an earthier flavor.
Tomato sauce: substitute canned crushed tomatoes, blended diced tomatoes, or mild salsa for a bit more texture and brightness.
Butter (optional): substitute extra olive oil, avocado oil, or a plant based margarine for a dairy free finish.

Pro Tips

1. Rinse and drain the rice very well, then let it sit in the sieve for a minute so excess water does not change the liquid ratio. Well-rinsed, evenly drained grains give a fluffier result.

2. Toast the rice briefly in the hot oil until it smells nutty and looks slightly translucent. That step adds flavor and helps keep the grains separate but do not brown it, or the texture will suffer.

3. After adding broth and tomato sauce, scrape and deglaze the pot bottom thoroughly before sealing. Any stuck bits can trigger a burn warning in the cooker, and deglazing ensures even cooking.

4. If using frozen peas and carrots, layer them on top without stirring. They will steam through during pressure cooking and retain better texture. For fresh veg, add them after pressure release to avoid overcooking.

5. Finish with butter, lime, and cilantro just before serving, not during cooking. The fat rounds the flavors, and the acid and herbs brighten the dish. Leftovers reheat well with a splash of water or broth to restore moisture.

Easy Mexican Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

387

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Measuring cups and spoons
3. Fine mesh sieve or small colander (for rinsing rice)
4. Chef knife
5. Cutting board
6. Wooden spoon or silicone spatula
7. Liquid measuring cup (for broth and tomato sauce)
8. Fork (for fluffing)
9. Small bowl and spoon (for butter, cilantro, and lime)

Ingredients

1 1/2 cups long grain white rice, rinsed
1 1/2 cups low sodium chicken broth or vegetable broth
1 cup tomato sauce
2 tablespoons vegetable oil or olive oil
1 small yellow onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup frozen peas and carrots (optional)
1 tablespoon butter (optional, for finishing)
2 tablespoons chopped fresh cilantro (optional, for garnish)
1 tablespoon fresh lime juice (optional, for finishing)

Directions

Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear and drain well.
Set the Instant Pot to Sauté and heat 2 tablespoons vegetable oil until shimmering.
Add 1 small finely chopped yellow onion and cook until softened, about 2 minutes, then add 2 cloves minced garlic and cook 30 seconds.
Stir in the drained rice and toast, stirring constantly, about 1 minute to coat the grains.
Pour in 1 1/2 cups low sodium chicken or vegetable broth and 1 cup tomato sauce, then add 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder; stir to combine and scrape any bits from the bottom.
If using, scatter 1/4 cup frozen peas and carrots on top without stirring them in.
Close the lid, set the valve to sealing, cook on High Pressure for 4 minutes.
Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.
Fluff the rice with a fork and finish by stirring in 1 tablespoon butter if desired, then sprinkle 2 tablespoons chopped fresh cilantro and squeeze 1 tablespoon fresh lime juice over the rice before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.