Mexican Style Rice (Instant Pot) easily puts a festive Tex-Mex rice side on your table with the help of your electric pressure cooker.
Mexican Style Rice (Instant Pot)
By Sue Lau | Palatable Pastime
Mexican Style Rice (Instant Pot) is my recipe of the day with the blogging group Multicooker Monday. We join up monthly to post new and delicious recipes using small appliances. Such as the Instant Pot and Slow Cooker.
I decided to post my recipe for making Mexican style rice in the Instant Pot. We like to have this on taco nights sometimes, and I make it a variety of ways depending on my mood. But the pressure cooker makes it dead easy.
Besides the mild spiciness from the salsa, the vegetables in this are yum. I always did enjoy rice that had olives. But then again, I am sort of an olive freak.
Yet you can leave those out or improvise to cover what you have on hand. Or prefer. I like to change up things from one time to another. It is very typical.
This type of rice goes great with tacos, enchiladas, burritos, fajitas or many of the Tex-Mex foods we love. If I had another veg, it would probably be sauteed zucchini, or maybe a tossed salad with avocado dressing.
In some cases, you can even use this rice as an additional burrito filling for Mission burritos. It’s a great way to fill those out and use less meat at the same time.
Multicooker Monday
- Air Fryer Lamb Chops with Roasted Carrots and Mustard Thyme Sauce from Karen’s Kitchen Stories
- Green Masala Meat Pulao – Pressure Cooker from Sneha’s Recipe
- Instant Pot Mushroom and Red Wine Sauced Short Ribs from Making Miracles
- Instant Pot Slow Cooked Chipotle Corn Chowder from Magical Ingredients
- Mexican Style Rice (Instant Pot) from Palatable Pastime
- Slow Cooker Sunday Gravy from A Day in the Life on the Farm
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Mexican Style Rice (Instant Pot)
Mexican Style Rice (Instant Pot)
Equipment
- 3"x8" round casserole
- silicone sling
Ingredients
- 16 ounce jar Pace restaurant style salsa
- 1 teaspoon garlic
- 1 cup long grain rice (rinsed and drained)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon powdered chicken bouillon
- 1 cup frozen peas and carrots
- 1/4 cup frozen corn niblets
- 1/4 cup sliced black olives
- 3/4 cup water
Instructions
- Place one cup water in the bottom of the cooker.
- Stir together ingredients for rice in a 3"x8" round casserole dish that fits inside the cooker on a silicone sling (to be able to lift it out), lower it into the cooker, add the lid, set to seal with the vent closed.
- Cook at manual/high pressure for 25 minutes and use the quick release.
- Stir before serving.
Notes
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I’m kind of an olive freak too! This looks fabulous. I will add this to my “need to make in my Instant Pot” recipe folder.
Great recipes for Mexican style rices. I’ve used Potsie’s recipe for years and now I have some more choices. I’ll use my rice cooker since I don’t have a instant pot. Thanks Sue
This is the perfect recipe – packed full of flavor and OLIVES!
Doesn’t get much easier or more delicious than that.
Mexican rice is loved by all of us in our family. I absolutely love your plate. It is delicious.