There’s nothing like a great Mexican Red Rice on your plate when you’re having Taco Tuesday or any other Mexican or Southwestern dinner. And if you want the rice on the table to be no fuss and little bother, this Instant Pot Mexican Red Rice will rock your world.
Instant Pot Mexican Red Rice
There’s a reason so many of us at home skip Mexican Rice or turn to a box or packet. After all, why put effort into a dish that even at restaurants is sometimes lackluster and pushed aside? This is the rice that changes everything!
About Instant Pot Mexican Red Rice:
Keep reading for all my secrets for a beautiful, flavorful, light, and fluffy Instant Pot Mexican Red Rice that will steal the show! The flavors are classic, the texture divine and there’s a bonus.
A jalapeno or two dropped in the pot flavors the rice and will give you a home version of Chiles Toreados for your heat seekers to snack on. Bonus!
My Instant Pot Mexican Red Rice is Foolproof, but many have issues when making Mexican Rice in the Instant Pot – even with a great recipe. There are troubleshooting tips below if something goes awry.
Before we move on, I want to give a shout-out to my other Instant Pot Mexican Rice and my Stovetop Version.
Instant Pot Chiles Toreados – the Chiles flavor the rice and make a nice snack
12 Secrets to Make Great Instant Pot Mexican Rice:
Here are all my hints to avoid the common pitfalls plaguing any Mexican rice, especially Instant Pot versions. Never again will your Mexican Rice be gummy, sticky, wet, or crunchy – and never again will you get the dreaded burn notice!
Use Long Grain Rice – Basmati if You’re Feeling It
Rinse it Well – This is Key
Saute the Rice
Be Prepared to Remove the Liner from the Pot if Rice is Sticking or in Danger of Burning
Have Liquid at the Ready – Add Liquid (More than You’d Think) But Don’t Stir
Make Sure There is NO Residue on Bottom of Pot
Slowly and Gently Drizzle Tomato Sauce – Do Not Stir
Do Not Change the Tomato Product; Recipes are Formulated with a Specific One
Nudge the Tomato Sauce into the Top Layer of Rice But Don’t Let it Get Near the Bottom. Most of the Sauce Should Remain on Top
Pay Close Attention to the Timing Especially on the Keep Warm Function
Use a Large Serving Fork to Ever so Gently Fluff
Let Rice Rest Five Minutes with Lid Ajar
Lift Rice Out of the Pot with a Thin Metal Spatula
Instant Pot Mexican Red Rice
Rinse Rice the Right Way:
Rinse your rice until the water runs clear. This is Key! Do not skip this step when cooking rice in the IP.
Place rice in a strainer, then place the strainer in a bowl a little larger. Run water over the rice as the bowl fills up, swishing and scraping the rice around (a clean hand is the best tool for this) as you do. Remove the strainer, empty the water, and repeat five more times or until the water is clear.
Storing and Reheating Instant Pot Mexican Red Rice:
Wash hands well before handling rice. It can contain Bacillus cereus (or you can contaminate it with dirty hands) which multiplies rapidly in moist foods held in a warm environment. Refrigerate promptly by placing rice into a shallow container (no more than 2″ deep.) As soon as it reaches refrigerator temperatures, cover.
Keep no more than three to four days and reheat to 165 degrees F. A large amount of rice can be reheated in a saucepan with a splash of water. Smaller amounts work well in the microwave. Sprinkle with a little water and loosely cover with a damp paper towel.
Most rice freezes well for short periods but tends to be dryer when reheated. Thaw in the microwave or in the fridge overnight, then heat as above.
Variations:
Do not make any changes that affect the rice/liquid ratio.
This is a traditional recipe. The carrots, peas, and peppers can be optional. The flavoring is classic, but feel free to add 1/4 to 1/2 teaspoon of cumin, the same of oregano, and a pinch of cayenne or a dash of hot sauce.
Don’t change the tomato product from a sauce, although using enchilada sauce is fine.
How to Fix Instant Pot Mexican Red Rice:
Despite our best efforts (and a fabulous recipe) sometimes things go wrong; none of these are an ideal situation but might help:
- Fix Gummy Instant Pot Mexican Rice: You’ll lose some of the flavor. Place rice in a strainer and very quickly rinse with cold water, but don’t saturate it. Drain well. Reheat in small batches in a shallow bowl in the microwave or spread out on a sheet tray and place in the oven at 350 degrees F. for a few minutes, turning with a spatula.
- Fix Wet Instant Pot Mexican Rice: If very wet, put it in a strainer. Turn out onto a sheet pan lined with clean towels or multiple layers of paper towels. Heat back up in a large, shallow pan like a Dutch oven turning with spatula as needed.
- Fix Crunchy Instant Pot Mexican Rice: When fluffing, add water, then cover for the five-minute rest. Start with 1/2 cup; repeat if necessary.
- Fix Rice After a Burn Notice: Release any pressure. Scoop out the good rice, leaving burned behind. The easiest option is to place it in a saucepan, add water if needed, and simmer on the stovetop. How much water and how long is a guess.
Saving Money on Instant Pot Mexican Red Rice:
Buy rice in larger bags; If your store has rice in several areas (in the main grocery aisles, usually near the boxed dinners, in an “ethnic” aisle, or the Asian, Indian, and/or Mexican aisles, compare prices. Check big box stores, discount stores, and markets. Rice keeps nearly forever; don’t be worried about buying in larger amounts.
I’m not a fan of buying multiple tomato products, but in this case, tomato sauce is the way to go. Keep an eye on pantry staples and stock up at a low.
Instant Pot Mexican Red Rice
Instant Pot Mexican Red Rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: about 4 cups 1x
- Category: Side
- Method: Instant Pot
- Cuisine: Mexican or Southwestern
Ingredients
- 3 tablespoons oil
- 1 small onion, diced
- 1 carrot, finely diced (optional)
- 2 garlic cloves, peeled
- 2 cups basmati rice, well rinsed
- 1 teaspoon salt
- 2 1/4 cups chicken stock, vegetable stock, water or a combination
- 8 ounces of tomato sauce
- 1 to 2 medium jalapeños or large serrano chiles, a slit or two cut down the side of each one (optional)
- 1/2 to 3/4 cup frozen peas (optional)
- A little coarse salt on a small dish (optional)
Instructions
Rinse rice well until water runs clear and drain.
Add oil to Instant Pot and set to Saute setting. When hot and oil is shimmering, add the onion and carrot and cook, stirring, until the onion looks translucent. Add the garlic and sit for a minute or two more until it smells fragrant.
Add the well rinsed and drained rice and stir around until some of the rice slightly darkens, turning a light golden color, three to four minutes. Remove the liner from the pot to let it cool a little if rice becomes too hot and begins to stick or burn.
Once rice is ready, or if the liner has had to be removed, turn off pot and immediately add the salt, chicken stock, water, or combination. Do not stir, but check the bottom of the pot carefully, turning to closely examine all areas and scrape (without over-agitating) any residue away with a wooden or rubber spatula. Remove the liner if necessary to see the bottom.
Place liner back in pot. Very slowly drizzle tomato sauce over the rice, but do not stir. Gently nudge and work it through the very top layers of the rice, not letting it reach the bottom of the liner. Less is more; leave the majority of the sauce on top. Add the jalapenos or serranos to the top of the rice if using.
Seal Instant Pot and set for High Pressure, 4 minutes. Allow to release for 10 minutes, then turn Instant Pot off. Remove the jalapenos or serranos. Fluff very gently with a large serving fork. If using, add in the peas. In either case, lightly cover with lid ajar and let sit for five minutes. Remove rice with a thin, metal spatula by gently lifting portions of the rice to the serving bowl.
In the meantime, roll the peppers lightly in coarse salt if desired.
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