A super simple and delicious rice infused with cumin and chili powder, made easy in a pressure cooker. Great with tacos, fajitas, burritos, enchiladas, and more!
There certainly are a lot of delicious foods in this world and I try to eat as many of them as I possibly can. One of our favorite cuisines is Mexican. I’m not sure if it’s the pinto beans, fresh tortillas, the cumin, chili powder, or cilantro. Or perhaps it’s the guacamole and salsa. Whatever it is, I love it all!
This Instant Pot Mexican Rice is so easy and it’s super simple, too. I like using Umami Vegetable Broth because it adds incredible color, depth, and flavor to this rice. It’s practically free, made with kitchen scraps – onions, celery, carrots, etc. – and water. For this rice, all you have to do is add the vegetable broth, rice, and seasonings in the Instant Pot and set the time. When the pressure releases naturally, you’re left with a fantastic Instant Pot Mexican rice that pairs well with so many tex-mex dishes.
Some tasty Tex-Mex favorites include my Layered Fiesta Stack, Plant-based Tacos, Garden Veggie Quesadillas, Crunchy Bean Tostadas, Grilled Fiesta Bowl, and Rainbow Vegetable Fajitas. Basically, this colorful Mexican Rice is awesome anytime it’s served next to my Instant Pot Refried Beans. Check out these awesome Veggie Burritos! Recipe coming soon, I promise.
I hope you enjoy this Instant Pot Mexican Rice as much as I do.
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 2 cups brown or white rice
- 2 ¾ cups vegetable broth or water
- 1 Tbsp tomato paste
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- salt and pepper to taste (optional)
Instructions
- Add all of the ingredients into the insert of a pressure cooker.*
- Lock the lid in place. For brown rice, set for 22 minutes on high pressure. For white rice, set for 5 minutes on high pressure.
- Allow to release pressure naturally.
- Remove the lid, stir, and serve.
- Refrigerate any leftovers for 3-4 days.
Notes
* If you don’t have an Instant Pot or electric pressure cooker, add all of the ingredients to a saucepan with a tight-fitting lid. Except, you’ll need to use the amount of water listed on the package, normally 2 cups of water for 1 cup of rice. Cook the rice according to package directions, typically 20 minutes for white rice and 40-45 minutes for brown rice.
Instant Pot Mexican Rice
Equipment
- instant pot
Ingredients
- 2 cups brown or white rice
- 2 ¾ cups vegetable broth or water
- 1 Tbsp tomato paste
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- salt and pepper to taste optional
Instructions
- Add all of the ingredients into the insert of a pressure cooker.*
- Lock the lid in place. For brown rice, set for 22 minutes on high pressure. For white rice, set for 5 minutes on high pressure.
- Allow to release pressure naturally.
- Remove the lid, stir, and serve.
- Refrigerate any leftovers for 3-4 days.