This Instant Pot Mexican Rice recipe uses tomato bouillon (caldo de tomate) for an authentic, restaurant-style flavor. It cooks up perfectly in about 30 minutes and makes a versatile side for tacos, enchiladas, beans and other Tex‑Mex favorites.
Why you’ll love it
Easy to make. Using the pressure cooker removes the guesswork from cooking rice. The Sauté function lets you toast the rice first to develop flavor and texture.
Simple, easy-to-find ingredients. This recipe relies on pantry staples. Tomato bouillon (caldo de tomate) is commonly sold next to other bouillon cubes and adds an unmistakable tomato-chicken note—keep that in mind if you need a vegetarian version.
Pairs with many dishes. Mexican Rice works with tacos, burritos, beans, grilled meats and more. It’s a reliable, crowd-pleasing side when you’re feeding family or guests.
Ingredients
Long grain white rice: yields the fluffiest, separate grains. Brown rice requires different liquid and cook time and is not recommended unless you adjust the recipe.
Chicken broth: can be substituted with water or vegetable broth if preferred.
Onion and garlic: add essential savory base flavor. Garlic powder can be used in a pinch and the onion can be omitted if necessary.
Tomato bouillon (caldo de tomate): a chicken-and-tomato flavored bouillon cube or powder. Use a vegetarian bouillon if you want to keep the dish meat-free.
Step by Step Instructions
Step One: Prep ingredients. Quarter an onion and reserve half for another use. Peel and crush one clove of garlic. Crush a tomato bouillon cube or measure the powdered equivalent.
Step Two: Rinse the rice under cold water until the water runs clear, then drain and set aside.
Step Three: Set the Instant Pot to Sauté (medium). Once hot, add oil and then the rice. Cook 3–5 minutes, stirring occasionally, until the rice turns white and a few grains begin to brown. If rice begins to stick, reduce the heat.
Step Four: Press Cancel. Add the garlic, onion, crushed bouillon, tomato sauce (or tomato paste mixed with water), salt, and chicken broth. Stir to ensure nothing is stuck to the bottom.
Stir to combine the ingredients evenly.
Step Five: Close and lock the lid, making sure the valve is set to sealing. Cook on Manual or Pressure Cook at HIGH for 3–4 minutes (follow the recipe timing you prefer). Turn Keep Warm to OFF to reduce the chance of sticking or a burn warning.
Allow a natural pressure release for at least 10 minutes, then release any remaining pressure and open the lid.
Remove the garlic and large onion pieces if desired, then fluff the rice with a fork and adjust seasoning with salt and pepper.
Expert Tips
Know your pressure cooker. Read the manual for your model and understand safety features and functions. This recipe was tested in an Instant Pot Ultra 60 (6 qt).
Use enough liquid. This recipe follows a roughly 1:1 rice-to-liquid ratio with an extra 1/2 cup of tomato sauce to keep the rice moist. Too little liquid can trigger a burn warning; too much will make rice mushy.
Burn warnings typically happen when the pot lacks liquid or food is stuck to the bottom. Stir thoroughly before sealing the lid and keep the sauté heat moderate when toasting the rice.
Mushy rice? You may have added too much liquid. Let the rice sit with the lid off for a few minutes to help it dry out and separate.
Vegetarian option. Substitute vegetable broth and use a vegan tomato bouillon or omit the bouillon entirely if you need a vegetarian version.
Tomato bouillon options. Bouillon is available as a cube or powder; about 2 teaspoons powder equals one cube.
Rice choice. Long grain white rice gives the best texture. Avoid short-grain or sticky rice varieties for this recipe.
No tomato sauce? Mix one 6-ounce can of tomato paste with 1/2 cup water and whisk until smooth. Use 1/2 cup of this mixture in place of tomato sauce.
Add vegetables. To include peas, carrots or corn, lightly sauté diced carrots and frozen peas in butter until tender-crisp and fold them into the finished rice.
Serving suggestions
Mexican Rice (also called Spanish rice in many parts of the U.S.) is a classic restaurant-style side. Serve it with tacos, enchiladas, grilled meats, beans, or any main you usually pair with rice. It’s colorful, flavorful and complements a wide range of Mexican and Tex‑Mex dishes.
The terms are often used interchangeably for long-grain rice cooked with chicken broth and tomatoes, but preparations vary by cook and region.
Mushy rice usually means too much liquid or overcooking. Letting the rice rest uncovered for a few minutes can help it dry and separate.
To prevent stickiness, toast the rice in oil before pressure cooking. Avoid burning the bottom while sautéing, and be sure there’s adequate liquid for the cooking cycle.
More Popular Side Dish Recipes
- Loaded Mashed Potatoes (Slow Cooker)
- Instant Pot Mexican Beans
- Stoneground Grits
- Corn Casserole
- Baked Mac and Cheese
- Instant Pot Refried Beans
- Check out other Mexican and Tex‑Mex favorites
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📖 Recipe
Instant Pot Mexican Rice
Equipment
Ingredients
- ¼ cup mild flavored oil (canola, olive, or vegetable)
- 2 cups long grain white rice, rinsed
- 1 clove garlic, peeled and crushed
- ½ onion, quartered
- 1 tomato bouillon cube, crushed (caldo de tomate)
- ½ cup tomato sauce (or 2 tbsp tomato paste + water)
- 1 teaspoon salt
- 3 cups chicken broth (or vegetable broth)
Instructions
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Rinse rice under cold running water until water runs clear. Set aside.
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Peel and crush garlic. Quarter the onion and reserve half for another use.
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Set Instant Pot to Sauté (medium). When hot, add oil and rice. Toast the rice 3–5 minutes, stirring, until most grains turn white and a few begin to brown. Reduce heat if rice starts to stick.
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Press Cancel. Add garlic, onion, crushed bouillon, tomato sauce, salt, and chicken broth. Stir to ensure nothing clings to the bottom.
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Close and lock the lid, set the valve to sealing. Select Manual or Pressure Cook at high and set the time for 3–4 minutes. Turn Keep Warm to Off.
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When cooking ends, allow a natural pressure release for at least 10 minutes. Release any remaining pressure, open the lid, and fluff the rice with a fork.
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Remove larger onion pieces if desired, stir in any cooked vegetables, and season to taste.
Notes
Nutrition
Carbohydrates: 3 g
Protein: 1 g
Fat: 4 g
Sodium: 589 mg