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There are countless variations of Mexican rice from adding peas, carrots, bell peppers, or corn to spicing it up with jalapeños or salsa for an extra kick of flavor. I prefer to keep things simple, yet packed with flavor, by using fresh tomatoes, tomato paste, and jalapeños. When cooked in an Instant Pot, the end result is the most fluffy Mexican Rice. This easy and versatile dish pairs well with Bean & Cheese Enchiladas, Vegetarian Mexican Lasagna, and even as a filling for a burrito like Taco Bell 7 Layer Burrito. 2. Now add jalapenos that have been seeded. If you prefer very spicy, then keep the seeds in. Saute for a minute. 3. Next add onions and season with a little salt. Saute for a couple of minutes until softened and translucent. 4. Add tomatoes and season with a little salt. Saute for 2 minutes until softened. 6. Next – add soaked rice. Click the OFF button on the Instant Pot. Stir the rice into the onion-tomato mixture. 7. Add water. Be sure to deglaze the pot before covering it to avoid the burn sign. 8. Then add spices – cumin powder, American chili powder, and salt. 10. Cover the Instant Pot and set it to the Sealing position. High-pressure the rice for 5 minutes. Do a quick release after 10 minutes. 11. Once done, this is what you should have. 12. Fluff the rice with a fork and serve hot. Garnish with cilantro or scallions if you wish. → Add Mexican rice inside a stuffed burrito, such as Taco Bell’s 7-Layer Burrito. → Make a bowl – opt for Mexican rice instead of brown rice in this easy Copycat Chipotle Burrito Bowl.
