Instant Pot Mexican Rice (Spanish Rice)

If you’ve ever sat down at a Mexican restaurant and thought, “Wow, this rice makes the whole meal sing!” – that’s exactly what we’re making today. Some folks call it Mexican Rice, others call it Spanish Rice, but around here I call it DELICIOUS comfort in a bowl.

This recipe takes pantry staples like rice, broth, spices, and salsa, and turns them into a vibrant, fluffy side dish that pairs perfectly with tacos, enchiladas, grilled chicken, or even scooped up straight from the pot with a spoon. And because we’re using the Instant Pot, it’s practically foolproof: no standing over the stove, no burned bottom, no sticky clumps. Just set it, forget it (for a few minutes), and let the magic happen.

(And yes, you can make this recipe without an Instant Pot –  find my stove top method below!)

Why You’ll Love This Recipe

• One-pot wonder: Everything cooks right in the Instant Pot. Less mess – more time for margaritas.
• Flavor packed: Salsa, smoky paprika, green chilies and cumin bring bold, zesty flavor.
• Versatile: Serve it with Tex-Mex classics, grilled seafood, or as the base of a burrito bowl.
• Quick and easy: Only 5 minutes of pressure cooking plus 10 minutes natural release.

And by the way, my family likes spice. Maybe you don’t! You can use mild salsa and leave out the jalapeno and the green chilies! You can control the level of spice!

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 medium jalapeño, seeded and finely diced
• 2 tablespoons green chilies (canned or fresh)
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika (substitute regular paprika if needed)
• 1 teaspoon ground cumin (gotta use this!)
• ½ teaspoon salt
• 16 ounces chunky salsa (or swap tomato sauce for a milder option)

cumin – a fabulous spice!

directions

1. Sauté the aromatics:
   • Set your Instant Pot to Sauté. Add the oil, garlic, green chilies and jalapeño. Cook for about 1 minute until fragrant.
2. Add flavor:
   • Turn Sauté off. Stir in the chicken broth, chili powder, paprika, cumin, and salt.
3. Add rice:
   • Stir in the rice so it’s coated in all that flavorful liquid.
4. Top with salsa (don’t stir!):
   • Spread the salsa on top of the rice mixture. Leave it as a layer—this prevents the dreaded burn notice on your Instant Pot.
5. Pressure cook:
   • Lock the lid. Set to High Pressure for 5 minutes.
6. Natural release:
   • When time is up, let the pot sit for 10 minutes while pressure releases naturally. Then carefully vent any remaining steam.
7. Fluff and serve:
   • Use a fork to fluff the rice. Taste, adjust seasoning if needed, and serve hot.

Recipe Tips & Variations

• Rice matters: Long-grain rice (like jasmine or basmati) works best. Short-grain tends to get mushy.
• No Instant Pot? You can cook this stove top: bring to a boil, cover, reduce to low, and simmer for about 20 minutes until rice is tender. See my stove top method below!
• Spice level: Add extra jalapeño or swap in chipotle powder for a smoky kick.
• Make it vegetarian: Use vegetable broth instead of chicken broth.
• Double batch it: Perfect for meal prep—store leftovers in the fridge up to 4 days or freeze in portions.
• Use homemade salsa (like mine) or use ready made salsa from the store, All good!

What to Serve With Mexican Rice

This rice is the ultimate sidekick! Try it alongside:

• Chicken Enchiladas

• Shrimp Tacos

• Fajita Skillet with Peppers & Onions

• Grilled Salmon with Lime

• Or just a simple bowl of beans for a satisfying, meatless meal!

Recipe Details

• Yield: 4-6 servings
• Prep time: 5 minutes
• Cook time: 15 minutes (including pressure build/release)
• Total time: 20 minutes
• Difficulty: Easy

Nutrition (per serving, 6 servings)

• Calories: 160
• Protein: 3g
• Carbs: 30g
• Fat: 3g
• Fiber: 2g
• Sodium: 430mg

How to Make Mexican Rice Without an Instant Pot:

No Instant Pot? No worries – this recipe is just as easy on the stove top. Here’s how:

1. Sauté your aromatics:

   • In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add garlic and jalapeño, cooking until fragrant (about 1 minute).

2. Toast the rice:

   • Add the rice and stir well, letting it toast lightly in the oil for 2-3 minutes. This step adds great flavor and helps the grains stay fluffy.

3. Add seasonings & liquid:

   • Stir in the chicken broth, green chilies, chili powder, paprika, cumin, and salt.

4. Add the salsa:

   • Pour the salsa (or tomato sauce) on top. Give it a gentle stir to combine.

5. Simmer:

   • Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.

6. Rest & fluff:

   • Remove from heat and let the pot sit, covered, for 5 minutes. Then fluff the rice with a fork and serve.

👉 Pro Tip: Don’t lift the lid while the rice is cooking. Trapping the steam is the secret to perfectly fluffy grains every time!

So whether you call it Mexican Rice, Spanish Rice, or just plain YUM, this is one of those recipes that earns a permanent spot in the dinner rotation. Quick enough for weeknights, flavorful enough for company, and versatile enough to pair with just about anything – this little pot of rice is a true kitchen MVP. Trust me, once you make it at home, you’ll wonder why you ever settled for the bland stuff. Now grab a fork or a spoon (or a tortilla chip!) and dig in!