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mexican rice in serving bowl garnished with cilantro and lime
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4.8 from 5 votes

Instant Pot Spanish Rice (Mexican Rice)

from kristineskitchenblog.com
Instant Pot Mexican Rice, also known as Instant Pot Spanish Rice, is easy to make, fluffy and full of flavor! Serve this homemade Mexican rice with all of your favorite Mexican dishes.
Prep Time10 mins
Cook Time4 mins
Natural Release15 mins
Total Time40 mins
Servings: 6 servings
Calories: 279kcal


  • 2 cups long grain white rice*
  • 1 ½ tablespoons olive oil
  • ¾ cup chopped white or yellow onion
  • 2 cloves garlic minced
  • 2 ½ cups water or low sodium chicken broth or vegetable broth
  • 1 teaspoon salt or to taste
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 8 ounces tomato sauce
  • chopped fresh cilantro optional, for serving


  • In a fine mesh strainer, rinse the rice well and drain. Set aside.
  • Heat the olive oil in the Instant Pot using the Saute function. When hot, add the onion and saute, stirring often, about 3 minutes until softened.
  • Add the garlic and cook, stirring, for 30 seconds. Turn off the Saute function.
  • Pour the water into the Instant Pot and stir, scraping up any bits stuck to the bottom of the pot.
  • Add the salt, chili powder, ground cumin, garlic powder, dried oregano, tomato sauce and rinsed rice. Stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 4 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the Instant Pot alone. Then, carefully turn the steam release valve to the venting position to release any remaining steam. Once the pin drops down, open the Instant Pot lid.
  • Stir and fluff rice and serve, with chopped fresh cilantro if desired.


  • You can also use long grain brown rice in this recipe. Increase the pressure cooking time to 25 minutes at high pressure if using long grain brown rice.
  • Mexican rice is flavorful, but not spicy. If you want to make it spicy, add some cayenne pepper, to taste, along with the other seasonings. I recommend starting with 1/8 teaspoon. You can also add a chopped jalapeño along with the onion for more heat.


Calories: 279kcal | Carbohydrates: 54g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 604mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
Nutrition information is only an estimate.
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