Fluffy, richly flavored Mexican rice made in the Instant Pot without the risk of burning. Toasted rice builds a subtle nuttiness before sautéed onion and jalapeños deepen the base, and a homemade Mexican Tomato Sauce brings vibrant color, gentle heat, and balanced acidity. Instead of relying on shortcuts or canned blends alone, this method layers flavor intentionally — blooming the aromatics, coating each grain in oil, and carefully controlling the liquid ratio so the rice steams rather than stews. The result is tender, separate grains with that signature restaurant-style texture and a savory backbone strong enough to stand alongside tacos, Enchiladas, Carnitas, or grilled Carne Asada — yet balanced enough to enjoy on its own.
Ingredients
- 3 cups (about 555 g) long-grain white rice
- 3 tbsp (45 ml) avocado oil, divided
- ½ medium onion (about 75 g), diced
- 1–2 jalapeños, diced
- ½ tsp achiote powder
- 3 cups (710 ml) chicken broth
- 1 tsp Better Than Bouillon chicken base
- 1½ cups (355 ml) prepared Mexican Tomato Sauce, divided
- 1 tbsp (14 g) butter, for finishing
- fresh cilantro, chopped, for garnish
- lime wedges, for serving
Directions
Rinse the Rice
Place the 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 and add 1 tbsp (15 ml) avocado oil. When shimmering, add the onion and jalapeños. Sauté until the edges of the onion begin to brown and the jalapeños soften slightly. Transfer the mixture to a bowl and set aside.
Toast the Rice
Add the remaining 2 tbsp (30 ml) avocado oil to the same pan. Add the drained rice and cook, stirring occasionally, until lightly golden and fragrant, 5–7 minutes.
Stir in the achiote powder and cook for 30 seconds, just until the color deepens. Transfer the rice to the Instant Pot.
Heat the Cooking Liquid
In the same pan, combine the chicken broth, Better Than Bouillon, and ¼ cup (60 ml) of the Mexican Tomato Sauce. Heat until steaming, scraping the pan to incorporate any flavorful browned bits.
Pressure Cook
Pour the hot broth mixture over the rice and stir briefly to distribute it evenly.
Secure the lid and cook on High Pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
Warm the Finishing Sauce
While the rice cooks, return the sautéed onion and jalapeños to the pan. Add the remaining 1¼ cups (295 ml) Mexican Tomato Sauce and warm gently for 3–5 minutes.
Finish and Serve
Open the Instant Pot and gently fold in all of the warm tomato-sauce, onion, and jalapeño mixture along with the butter. Replace the lid without sealing and let the rice rest for 5 minutes, then fluff gently.
Garnish with chopped cilantro and serve with lime wedges.
Yield: 6 servings.
Notes
Preparation
- Heating the broth before pressure cooking helps the Instant Pot reach pressure more quickly.
- Folding the tomato sauce into the finished rice preserves its flavor while reducing the chance of scorching.
Variations
- Basmati Rice: Substitute the same amount of basmati rice and cook on High Pressure for 3 minutes, followed by the same 10-minute natural release.
- Milder Heat: Use one jalapeño or remove the seeds before dicing.
- Vegetarian: Substitute vegetable broth and vegetable bouillon base for the chicken broth and chicken base.
Serving Suggestions
- Serve alongside Refried Beans with Enchiladas Verdes de Pollo, Carnitas, Carne Asada 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.
Make-Ahead & Storage
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of broth to restore moisture.
- Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.