Mexican Rice in the Instant Pot
I made this easy Mexican Rice as a part of a Mexican themed dinner last week. Easy and flavorful, it added just the right complement to the rest of the meal. Except, with a double batch it worked wonders for meal prep during the week as well. Vibrant, colorful, and infused with lots of simple flavors it makes the perfect easy meal or side dish.
I love to serve this with added lime wedges and some tortilla chips. Black beans, corn and a whole load of other vegetables boost the nutritional profile. And the colors, make you feel like this is fiesta time.
My Mexican Rice Story
The highlight for me was that my little nephew seemed super excited. It is all relative. Everyone’s dinner rotation can seem mundane to their kids. Possibly why we all keep striving to build and add more variety to keep the rotation fresh and vibrant. The seasonings in this rice are practical and mostly about oregano and garlic. In summer, I have been known to do this with fresh oregano and corn.
But, more often than not, this is where I put that Costco bag of organic corn to good use. Other veggies are bell peppers, cubed carrots, and pretty much anything that you might find handy. We love this plain, but a pot of beans can never be a bad idea.
Rice Setting in the Instant Pot Rocks
And, then I throw everything into the instant pot. I have found that using the rice setting gets me great results. Fluffy and wholesome. It is one of my favorite settings and given how frequently I use it, that is saying a lot.
So, give this easy colorful dish a try and you will know why it earned me a new young fan. Other rice recipes that I enjoy include this black bean salsa rice recipe and Indian style Rice Pudding.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
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A flavorful and easy take on Mexican Rice, this easy one pot meal can be done in the instant pot.
Ingredients
- 3 tablespoons oil
- 1 medium sized onion, chopped
- 1 tablespoon minced garlic
- 1 bell pepper, diced
- 1 and 1/2 teaspoons powdered cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 1 cup basmati rice
- 1 and 1/2 teaspoons salt or to taste
- 1/2 cup canned tomato sauce
- 3/4 cup frozen corn
- 1/2 cup frozen peas
- 1/2 cup black beans drained
- 2 to 3 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Tortilla chips and salsa to serve (optional)
Instructions
- Turn the instant pot onto saute mode, add in the onion and the garlic and saute for 2 minutes. Add in the bell pepper and mix well.
- Stir in the cumin, red pepper flakes, and smoked paprika. Mix in the dried oregano and the rice. Turn off the saute mode.
- Add in the salt, tomato sauce and the corn and 1/2 cup water.
- Set on rice mode and allow for a natural release. Remove the lid. Stir in the peas and the black beans.
- Stir in the lime juice and cover and let the rice rest for 3 minutes.
- Garnish with cilantro and serve with a side of tortilla chips and salsa if desired.