Authentic Mexican Rice made either in the instant pot or stove top with a few basic ingredients. This rice goes perfect with any Mexican meal!
Post updated on April 2020 with updated instructions and video.
How to make the Tomato Sauce
I call this the Essential Mexican sauce. It’s the same blend or sauce that is used for Fideo, Albondigas, and Lentejas. This is the recipe my Mother in law shared with me, but I’ll provide some substitutions as well.
Roma Tomatoes- This is the method I use most and prefer. It’s just 2 roma tomatoes, sliced in half, and half of a white onion, and 2 garlic cloves. I also add a Tablespoon of chicken bouillon or use Chicken Broth.
*Note- If the bouillon or stock you are using is low sodium, you might need to add additional salt to season the rice.
Canned Tomato Sauce- If you don’t have Roma tomatoes, then you can use 1/4 cup of canned tomato sauce. Blend the tomato sauce with the onions, garlic, and bouillon.
Tomato Bouillon- I’ve never made Mexican rice with tomato bouillon, so I can’t comment on the taste of it, but I’ve seen it used often in rice recipes.
What kind of Rice to Use?
Long Grain White Rice- This is the rice that I’ve had the best results with. Always rinse your rice to remove starches and allow it to drain in a strainer.
Brown Rice- The cooking time will need to double for brown rice, and a 1/4 cup more of liquid.
Jasmine Rice- I’ve used Jasmine rice before since that’s what I’ve had on hand. The only difference is that the rice will be a little bit stickier, but still tastes great!
How to cook Mexican Rice in the Instant Pot
As much as I love my Instant Pot, I actually prefer the way the rice turns out on the stove top instead. I did several tests in the instant pot, and got better results when the recipe was doubled. So using 2 cups of dried rice and 2.5 cups of liquid.
When using the instant pot with 1 cup of rice, my rice would stick to the bottom of the pot. After some research, this usually happens when there is not enough liquid in the pot to generate steam, or the liquid is too thick.
I will say that cooking just plain rice in the instant pot turns out wonderful!
Saute Function- Set your instant pot to saute and allow it to heat up. Add oil and your rinsed/drained rice and cook till lightly browned.
Liquid to Rice Ratio– The rule of thumb for instant pot rice is actually a 1:1 ratio of liquid to rice. However since this liquid is a bit thicker, I tested with a ratio of 1 cup of rice to 1.5 cups of liquid, and that worked better.
Set the timer for 5 minutes on rice function and allow the pressure to release for at least 10 minutes before moving the valve to vent and removing the lid.
Stove Top Tips
This is my preferred way to make Mexican Rice, on the stove. It turns out perfect every time!
Toast the Rice- Use a pan with a lid. Add your rinsed/drained rice to a pan over medium heat with oil and saute till lightly browned.
Liquid to Rice Ratio- I used 1 cup of rice to 1.5 cups of liquid. However if your rice is older, then you’ll need closer to 2 cups of liquid. The thing with rice, is that if you add too much liquid you can remove the lid at the end and keep the heat on low to evaporate the extra liquid.
Don’t touch it! Once you add the tomato mixture to the rice, stir it, place the lid on, lower the heat, and walk away!
The key to perfect rice is to not mess with it once it starts cooking. So leave the lid on for 15 minutes under a gentle simmer. Then remove the pan from the heat and keep the lid on for another few minutes. Remove the lid and fluff the rice with a fork.
Watch How I make Mexican Rice in the Instant Pot and Stove top:
Here are some recipes to serve with Mexican Rice:
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Did you make this recipe? Leave a comment and star rating below. I really appreciate it!
Authentic Mexican Rice
Authentic Mexican Rice made either in the instant pot or stove top with a few basic ingredients. This rice goes perfect with any Mexican meal!
Ingredients
- 1 Cup Long Grain Rice Rinsed well and set aside to drain.
- 1 Tbsp Oil
- 2 Roma Tomatoes cut in half
- ½ White Onion quartered
- 2 Garlic Cloves whole
- 1 Tbsp Chicken Bouillon + 1/4 Cup Water or 1/4 cup Chicken Broth
- ¼ tsp Salt Depending on the bouillon or broth you are using, you may need more or less salt. Taste the mixture before cooking the rice.
Instructions
Stove Top:
- Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain.
In a blender, add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed. You'll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed.
In a pot with a lid, add oil over medium heat. Add rice and toast for a few minutes until lightly browned. Pour in blended sauce, stir well, bring heat to medium low, and place lid on. Do not remove lid and allow rice to simmer for 15 minutes.
After 15 minutes remove rice from heat and keep lid on for another 10 minutes. Fluff rice with a fork and serve.
Instant Pot:
- Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain.
In a blender, add tomatoes, onion, garlic, chicken bouillon and water or use chicken broth, and blend till pureed. You'll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed.
In the instant pot, press the saute function and add oil. Add rice and toast for a few minutes until lightly browned. Pour in blended sauce, stir well. Place lid on instant pot, put valve to sealing. Press Rice Function and cook for 5 minutes, allow pressure to release naturally for 10 minutes once timer goes off, then quick release. Fluff rice with a fork and serve.
Recipe Notes
If the bouillon or stock you are using is low sodium, you might need to add additional salt to season the rice.
Is this gluten free?
My understanding is that rice is gluten free.
If you want to make sure it’s gluten free, use homemade or store bought broth. Typically, boullion cubes are not gluten free (Knorr is the commonly used brand) — if you have certified GF cubes, then you’re good. Source, I’m Mexican and have Celiac disease.
Thank you for that info Laura, I appreciate it!
If I double this recipe in my instant pot, will the cook time stay the same?
Hi Jennifer- 5 minutes should still be ok for white rice. I haven’t tested it yet, tho. If you are using brown rice, then you’ll need to cook for at least 20 minutes. Just be sure there is at least a 1:1 ratio of rice to liquid/sauce in the instant pot. Let me know how it turns out!
How many servings do you get?
Hi Lisa- 1 cup of dried rice will yield about 3 cups of cooked rice. Depending on what you are serving it with, this can be enough for 5-7 servings.