Mexican Rice

This Mexican rice is the easiest recipe because it’s all done in the instant pot! Trav loves his Mexican food and I have never been able to make the right texture of rice until this recipe!! It’s truly the best and turns out perfect every time.


  • 2 T vegetable or olive oil
  • 2 cups long-grain white rice, uncooked
  • 2 (8-oz) cans tomato sauce OR 1 (8oz) can tomato sauce and 1 (8oz) ROTEL or salsa
  • 2 1/2 cups warm water
  • 2 tsp chili powder
  • 2 TBS tomato paste
  • 1 tsp salt
  • 2 tsp fresh minced garlic


  1. Add oil to instant pot and press Saute setting. Saute rice, stirring constantly, for several minutes until rice starts turning golden brown.
  2. Gently pour in water and the rest of the ingredients. Mix well.
  3. Lock lid and select Manual at High Pressure. Set timer for 4 minutes. Once beep sounds, turn off pressure cooker. Naturally release pressure for 10 minutes followed by a quick release. Remove lid when valve drops.
  4. Fluff rice and let sit 5 minutes before serving.

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