Mexican Rice

Fluffy, richly flavored Mexican rice made in the Instant Pot without the risk of burning. Toasted rice, sautéed aromatics, and a homemade Mexican Tomato Sauce create deep color and balanced heat, while careful layering and adjusted liquid ratios ensure perfect texture every time.

Ingredients

• 3 cups basmati rice, rinsed and drained
• 3 tbsp avocado oil
• 1 tbsp lard (optional, for richness)
• ½ tsp annatto powder (optional, for color)
• 1½ cups prepared Mexican Tomato Sauce (see recipe)
• 2¾ cups chicken broth
• ½ tsp table salt
• ½ medium onion, diced
• 1–2 jalapeños, diced
• 1 tbsp butter (for finishing)
• fresh cilantro, chopped, for garnish
• lime wedges, for serving

Directions

Rinse the Rice

Place rice in a fine-mesh strainer and rinse under cold running water for 1–2 minutes, or until the water runs mostly clear. Drain well.

Sauté the Aromatics

Heat a deep sauté pan over medium-high heat; add 1 tbsp avocado oil. When shimmering, add onion and jalapeño. Sauté until the edges of the onion begin to brown and the jalapeño softens slightly. Transfer the mixture to a bowl and set aside.

Toast the Rice

Add remaining 2 tbsp avocado oil and the lard (if using) to the same pan. Once the oil is hot, add the drained rice and cook, stirring occasionally, until lightly golden and fragrant, 5–7 minutes.

Stir in annatto powder (if using) for 30 seconds, just until color deepens. Deglaze the pan with a few tablespoons of chicken broth, scraping up any toasted bits. Transfer the rice to the Instant Pot.

Layer and Pressure Cook

Pour the remaining chicken broth into the Instant Pot over the rice. Sprinkle in salt but do not stir. Gently pour the Mexican Tomato Sauce over the top—again, do not stir. This layering prevents the thicker sauce from touching the bottom and triggering a burn warning.

Secure the lid and set to Pressure Cook – High for 3 minutes. Allow pressure to release naturally for 10 minutes with Keep Warm on, then turn off Keep Warm and release any remaining pressure manually.

Fluff and Finish

Let the rice rest for 2–3 minutes after opening the lid. Fluff gently with a fork, then fold in the reserved jalapeño mixture and the butter. Allow residual heat to melt the butter and evenly coat the grains.

Let rest uncovered for 3–5 minutes before serving to release excess steam and preserve texture.

Serve

Garnish with chopped cilantro and serve with lime wedges. For a stronger tomato flavor, drizzle with additional Mexican Tomato Sauce before serving.

Notes

Preparation

• Total liquid increased to 4¼ cups (2¾ cups broth + 1½ cups sauce) for even cooking and no burn warnings.
• Layer liquids—broth first, sauce last—and avoid stirring before cooking.
• Deglaze the pan after toasting the rice to remove any stuck bits that can trigger burn errors.
• Natural release for 10 minutes ensures fluffy, separate grains without overcooking.
• Rest uncovered briefly after fluffing to let excess steam escape for perfect texture.

Serving Suggestions

• Serve with enchiladas, tacos, grilled meats, or any saucy main dish.
• Use as a flavorful base for burrito bowls or stuffed peppers.
• Top with extra cilantro and a squeeze of lime for brightness.

Variations

• Substitute vegetable broth for chicken broth for a vegetarian version.
• For deeper color and richness, always include annatto and lard.
• For milder heat, use just one jalapeño or remove the seeds before dicing.

Make-Ahead & Storage

• This rice reheats beautifully and maintains texture when stored properly.
• Refrigerate in an airtight container up to 4 days.
• Reheat gently on the stove or in the microwave with a splash of broth to restore moisture.
• Freeze up to 2 months; thaw overnight in the refrigerator before reheating.