Mexican Rice

Mexican Rice

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I made this delicious recipe in the Instant Pot using fresh tomatoes. You can make it on the stove if you prefer. Canned tomatoes can be substituted if you are in a hurry. Enjoy this yummy side dish!


Mexican Rice

This yummy side dish is easy to make in the Instant Pot or on the stove. Enjoy!
Course Side Dish
Appliances Instant Pot
Servings 4 cups


  • 1 cup long grain brown rice soaked if desired
  • 1/2 cup chopped onion
  • 2 garlic cloves peeled and minced
  • 1 cup chopped fresh tomatoes (or use canned)
  • 1 jalapeno (use as desired--I use 1/2)
  • 1/2 teaspoon sea salt optional
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1 1/4 cups water
  • few cilantro leaves chopped


  1. Rinse the rice in a colander and soak it in a bowl covered with water if you wish. (I soak my rice most of the time...often overnight, or at least for several hours.) Drain and rinse the rice again and put it in the stainless steel inner pot.
  2. Add the onion, garlic and tomatoes. I've always used fresh tomatoes, because I prefer that, but I see no reason why canned wouldn't work. Just reduce the amount of salt you add if you use canned tomatoes (and salt).
  3. Use disposable gloves to cut open the jalapeno. Seed it and dice the jalapeno. Add as much as you want. I use 1/2 jalapeno.
  4. Add the salt, cumin, pepper, and water.
  5. Stir the mixture.
  6. Put the inner pot into the Instant Pot. Put on the lid and lock it. Turn the sealing knob to Sealing. Using the multi-grain function, set the time to 22 minutes. I cook my soaked rice for 25 minutes because I live at 7000 ft in elevation and it takes me longer to cook things than it will you. If you soaked your rice, cook it for less time (about 5 to 7 minutes less time).
  7. When the rice is done, allow for a natural pressure release. This takes about 12 minutes.
  8. Open the lid carefully and stir in some chopped cilantro leaves and a heaping spoonful of love.
  9. Serve garnished with additional cilantro leaves. Enjoy!!

Recipe Notes

I used brown Basmati rice because that is what I had on hand. It was super yummy! I use fresh tomatoes but I don't see why canned couldn't be used instead. Just cut back on the amount of salt added (if you use salt). You can play around with the amount of cilantro and jalapeno that is used. I prefer less cilantro and I like about 1/2 jalapeno for this recipe.