This Authentic Restaurant style Mexican rice aka Spanish rice is an easy ,spicy flavored rice recipe requires just a few ingredients and takes less than 30 minutes to make in an Instant Pot Pressure Cooker or stove top.Vegan and gluten free.
Fresh Lemon juice enhances its taste and gives it a distinctive flavor. It is perfect for office lunch boxes, kids lunch box and picnics. It takes less than 30 minutes to make this yummy Instant Pot Pressure Cooker Spanish rice.Also check my easy Instant pot chipotle copycat cilantro lime rice from my blog.
Today i am sharing Instant Pot ,Traditional Indian Stove Top Pressure Cooker and stove top pot ways of making Mexican rice recipe.
WHAT IS THE DIFFERENCE BETWEEN MEXICAN RICE AND SPANISH RICE
Mexican Rice and Spanish Rice share many similarities with the ingredients but they are not the same.Spanish Rice uses saffron and has more yellow color in the rice while Mexican rice uses cumin.Mexican rice is also called as Arroz Roja or Mexican red rice.
HOW TO SERVE MEXICAN RICE?
This flavorful spicy pressure cooker Mexican/Spanish rice recipe can be served with IP Mexican black beans with sautéed peppers and onions for a complete meal.
Tacos
Burrito with Mexican rice
Guacamole and chips
Fajitas
HOW TO MAKE THIS RICE WITHOUT TOMATO SAUCE
You can make Mexican rice without canned tomato sauce if you dont have it handy. Replace the tomato sauce with Canned Crushed tomatoes ,Fresh tomato puree ,canned or fresh diced tomatoes or salsa.
Nice red color to the dish comes from red chilli powder(paprika) and tomato sauce.
CAN YOU FREEZE MEXICAN RICE?
Absolutely! Leftovers can be stored in an airtight container in the fridge for 4-5 days or the freezer for up to 3 months. Thaw and Reheat in the microwave or on the stovetop.
HOW TO MAKE MEXICAN RICE IN INSTANT POT STEP BY STEP
Press SAUTE on Instant Pot. Add oil and once it’s hot, Add minced garlic and onions and saute till onions are soft and translucent.
Next add rinsed basmati rice.Toast the rice for 30 secs(till aromatic).This step helps your rice to cook up into separate grain and is more flavorful.This step is optional.
Add diced red bell pepper ,jalapeño ,red chilli powder ,ground cumin ,salt ,water or vegetable broth and give a quick stir and deglaze the pot ie make sure there is no food particle sticking to the pot to avoid burn alerts.
Add the tomato sauce or canned crushed tomatoes on top. Do NOT STIR.
Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
Allow natural pressure release for 5 minutes and then do Quick Release for any remaining pressure.
Add fresh cilantro/coriander leaves ,lime Juice.Stir well to combine..
Serve this instant pot restaurant style mexican aka spanish rice as a side or inside burritos or tacos!
WHY SHOULD I TOAST MY RICE?
Toasting your rice before adding liquid adds flavor to your rice and also it helps to cook up into separate grain.This step is certainly not a required step in cooking rice.
HOW TO COOK MEXICAN RICE ON STOVETOP?
Heat olive oil in a large saucepan over medium high heat. Add oil and once it’s hot, Add minced garlic and onions and saute till onions are soft and translucent.
Next add rinsed basmati rice.Toast the rice for 30 secs(till aromatic).This step helps your rice to cook up into separate grain and is more flavorful.This step is optional.
Add diced red bell pepper ,jalapeño ,red chilli powder ,ground cumin ,salt ,water or vegetable broth ,tomato sauce and give a quick stir.Reduce the heat to low and cover with lid.
Simmer for 20-25 minutes, until all liquid has been absorbed and rice is tender.
Then follow the steps to add the lime juice, and cilantro to the restaurant style mexican rice.Note make sure add extra 1 cup of water while cooking on a stove top.
TIPS & VARIATIONS:
1.Do not forget to deglaze the pot before adding tomato sauce. You might end up getting burn notice alert.After adding tomato sauce DO NOT STIR.
2.Add vegetables like chopped carrots, green beans or frozen peas ,corn to make it more healthy.
3.Rice cooking time variations:
White Basmati rice: Cook on high pressure for 5 minutes, 5 minutes natural pressure release, rice/water ratio is 1:1. No soaking required.
Brown rice: Cook on high pressure for 22 minutes, 10 minutes natural pressure release, rice/water ratio to 1:1¼
Quinoa:Cook on high pressure for 2 minutes, 10 minutes natural pressure release, reduce water ratio to 1:1
CHECKOUT MY OTHER INSTANT POT RICE RECIPES
SPICY MEXICAN RICE RECIPE CARD
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Instant Pot Mexican Rice
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup basmati rice (long grain rice) rinsed
- 2 tablespoon olive oil
- 3 cloves garlic,minced
- 1 small onion finely chopped
- 1/2 cup red bell pepper finely chopped (optional)
- 1 jalapeño seeded & chopped
- 1/2 teaspoon ground cumin
- 1 teaspoon red chilli powder
- salt to taste
- 1 cup water or vegetable broth
- 1 can 8 oz tomato sauce (about 1 cup) or crushed tomatoes
- 2 tablespoon cilantro/coriander leaves finely chopped
- juice of half lemon
Instructions
INSTANT POT METHOD:
- Press SAUTE on Instant Pot. Add oil and once it’s hot, Add minced garlic and onions and saute till onions are soft and translucent.
- Next add rinsed basmati rice.Toast the rice for 30 secs(till aromatic).This step helps your rice to cook up into separate grain and is more flavorful.This step is optional.
- Add diced red bell pepper ,jalapeño ,red chilli powder ,ground cumin ,salt ,water or vegetable broth and give a quick stir and deglaze the pot ie make sure there is no food particle sticking to the pot to avoid burn alerts.
- Add the tomato sauce or canned crushed tomatoes on top. Do NOT STIR.
- Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
- Allow natural pressure release for 5 minutes and then do Quick Release for any remaining pressure.
- Add fresh cilantro/coriander leaves ,lime Juice.Stir well to combine.
- Serve this instant pot mexican aka spanish rice as a side or inside burritos or tacos!
STOVE TOP PRESSURE COOKER METHOD:
- Follow the same steps and close the lid place a whistle and cook for 1 whistle on medium flame.
STOVE TOP POT METHOD:
- Heat olive oil in a large saucepan over medium high heat. Add oil and once it’s hot, Add minced garlic and onions and saute till onions are soft and translucent.
- Next add rinsed basmati rice.Toast the rice for 30 secs(till aromatic).This step helps your rice to cook up into separate grain and is more flavorful.This step is optional.
- Add diced red bell pepper ,jalapeño ,red chilli powder ,ground cumin ,salt ,water or vegetable broth ,tomato sauce and give a quick stir.Reduce the heat to low and cover with lid.
- Simmer for 20-25 minutes, until all liquid has been absorbed and rice is tender.
- Then follow the steps to add the lime juice, and cilantro to the rice.Note make sure add extra 1 cup of water while cooking on a stove top.
Notes
TIPS & VARIATIONS:
1.Do not forget to deglaze the pot before adding tomato sauce. You might end up getting burn notice alert.After adding tomato sauce DO NOT STIR. 2.Add vegetables like chopped carrots, green beans or frozen peas ,corn to make it more healthy. 3.Rice cooking time variations: White Basmati rice: Cook on high pressure for 5 minutes, 5 minutes natural pressure release, rice/water ratio is 1:1. No soaking required. Brown rice: Cook on high pressure for 22 minutes, 10 minutes natural pressure release, rice/water ratio to 1:1¼ Quinao:Cook on high pressure for 2 minutes, 10 minutes natural pressure release, reduce water ratio to 1:1 Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
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