Anyone else cook brown rice in the instant pot nowadays? Introducing my instant pot Mexican rice. If you aren’t an instant pot owner, no worries stovetop version below!
I am not positive I can even call this a recipe. In our house, this is just a staple. I have been throwing together Mexican rice like this my whole life. Just a few pantry staples and you have a side dish ready to go.
I have included variations for Instant Pot vs stovetop + brown rice vs white rice.
Just 5 ingredients that you more than likely always have around is what makes this a perfect recipe to have in your arsenal.
How to make Instant Pot Mexican Brown Rice?
Combine rice, chicken broth, chili powder, cumin and salt in the instant pot. Seal lid and set to Manual for 22 minutes. Once 20 minutes are done, carefully release pressure and serve.
What if I want to make this on the stovetop?
Combine rice, chicken broth, chili powder, cumin and salt in a medium pot over high heat. Cover rice and watch pot carefully until boiling. Once boiling, reduce heat to low and cook rice covered for 45 minutes. Turn off stover. Remove pan from heat. Keep covered and allow to sit for 5 minutes. Fluff and serve.
What if I want to use white rice?
I’d suggest using basmati or jasmine. If you just bought the bag of “white rice” at the store — you are good to go!
You can totally use white rice for this recipe! Just adjust the cooking times.
In the Instant pot, cook for 5 minutes using the same instructions below.
On the stovetop, use the same instructions below, but cook for 15 minutes.
Can I freeze Mexican rice?
Yes! Pack the rice into a microwave-safe container after cooking. Place the rice in the refrigerator to cool with no lid on top. Once it has cooled, seal the container and place it in the fridge.
The rice will keep for about 1 month.
To thaw, you can microwave the rice or allow the container to sit in the fridge overnight. Do not reheat more than once.
Can I make this Mexican Rice vegetarian?
Yes! Just use vegetable broth instead of chicken broth.
What if I am out of chicken broth?
You can use water instead of chicken broth (or any broth). You might need to add more salt but wait to adjust until you taste the cooked rice.
You’ll love this Instant Pot Mexican Rice. It’s:
Fast
Versatile
Pantry-Staple Friendly
Flavorful
Freezable
& Totally works for a crowd.
Trying to figure out what to serve with this slaw? Check out our Mexican Black Beans (from a simple can of beans!), Mexican Slaw and Street Corn recipes. All are made entirely out of pantry-staples.
Our Instant Pot Citrus Carnitas (oven instruction included) are our favorite protein to pair with this slaw.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram. Enjoy!
Ingredients
- 1 cup brown rice
- 1 1/2 cup chicken broth (reduced-sodium, preferably)
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp salt
Instructions
Instant Pot
- Combine rice, chicken broth, chili powder, cumin and salt in the instant pot.
- Seal lid and set to Manual for 22 minutes. *see notes for white rice
- Once 20 minutes are done, carefully release pressure and serve.
Stovetop
- Combine rice, chicken broth, chili powder, cumin and salt in a medium pot over high heat.
- Cover rice and watch pot carefully until boiling. Once boiling, reduce heat to low and cook rice covered for 45 minutes. *see notes for white rice
- Turn off stover. Remove pan from heat. Keep covered and allow to sit for 5 minutes. Fluff and serve.
Tools
- Instant Pot
- Measuring cup
Notes
Instant Pot – Cook for 5 minutes.
Stovetop – Cook for 15 minutes. Vegetarian? Use vegetable Broth No Broth? Use water. Season with adidtional salt before serving.
