Easy Instant Pot Mexican Rice (Arroz Rojo)
This Instant Pot Mexican Rice is our favorite easy side dish that pairs perfectly with any Mexican-inspired main dish! If you love the Mexican red rice (AKA arroz rojo or Spanish Rice) that's commonly served in Mexican restaurants, you will adore this simple recipe...
Servings: cups
Ingredients
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 2 medium jalapeno peppers, seeded and finely diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano, or regular
- 2 cups long-grain white rice, rinsed
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 teaspoon kosher salt
- fresh cilantro, leaves only, chopped; for serving (optional)
Instructions
- Place the non-stick ceramic insert into the Instant Pot base. Add the butter, and press Sauté then Start to heat your pressure cooker. Add the diced jalapeños and onions, and sauté until tender, about 5 minutes. Add the chili powder, cumin, and oregano, and cook for 1 additional minute.
- When the word Hot appears on the display, add the butter. Sauté the diced jalapeños and onions until tender, about 5 minutes. Sprinkle the chili powder, cumin, and oregano over the jalapeño and onions mixture, and cook for 1 additional minute.
- Meanwhile, pour the rice into a fine mesh strainer, and rinse well under cold water until the water runs clear.
- When the jalapeños, onions, and spices are done cooking, deglaze the pot by carefully pouring in half the chicken stock. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the pot. Add the rinsed rice to the cooking insert, along with the remaining chicken broth, tomato sauce, and kosher salt.
- Lock the Instant Pot lid into place and make sure the valve is set to the sealing position. Using the Pressure Cook setting, cook the rice at high pressure for 4 minutes. The cooker should take about 10 minutes to come up to pressure.
- When the rice is done cooking, press the Keep Warm/Cancel button to turn off the cooker. Allow the pressure to release naturally (NPR) for 10 minutes, then use the pressure valve to quick release any remaining pressure.
- Fluff the Mexican rice with a form. Serve warm with chopped cilantro and cut lime wedges, as desired.
Recipe Notes
*Add more chili powder for spicier rice and less if you prefer it to be milder.
Storage: Leftover rice can be stored in an airtight container in the fridge for 3 to 4 days.
Nutrition
Serving: 1cup | Calories: 288.3kcal | Carbohydrates: 52.9g | Protein: 5.2g | Fat: 6.1g | Saturated Fat: 4g | Cholesterol: 17.2mg | Sodium: 899.7mg | Fiber: 1.1g | Sugar: 2.5g
