Vegan Instant Pot Mexican Rice

This vegan Instant Pot Mexican rice (Spanish rice) is fluffy, flavorful, and made with just a handful of pantry ingredients in under 20 minutes. The perfect side for Mexican and Tex-Mex meals!

Quick and Easy Instant Pot Mexican Rice

As a vegan, there are several staples that I always have in my pantry, including rice, bouillon/broth, canned and dry beans, and more. Not only are they budget-friendly, but they can pull together a ton of meals and sides, in this case, easy Instant Pot Mexican rice!

Using an Instant Pot, you can cook this flavorful vegan Mexican rice (aka Instant Pot Spanish rice) with just FIVE minutes of cooking time, and around 20 minutes from start to finish! Once cooked, it's wonderfully fluffy (no need to worry about stodgy gloopy rice with this method), flavorful, and ready to enjoy with all your favorite Mexican and Tex-Mex meals like these vegan walnut meat tacos, butternut squash black bean burritos, and more!

Mexican Rice Vs. Spanish Rice?

Mexican rice comes under several names, including red rice (arroz rojo) and Spanish rice, all synonymous for the same simple rice side dish combining rice with vegetable broth, tomatoes, garlic, onion, and several popular spices. There are also several versions, such as Mexican rice and beans, adding peas and cubed carrot, etc.

I've stuck to the basics for this Instant Pot Mexican rice recipe. With just a handful of ingredients, this vegan Mexican rice is flavorful but also easy to tweak and adapt with extra ingredients (listed below) like beans, veggies, salsa, etc.

The Ingredients

This quick vegan Mexican rice recipe relies on just a handful of pantry staples that pack in plenty of flavor.

• Rice: Use long-grain white rice. Check the FAQs for the brown rice method.
• Broth: I used 'no chicken' broth for this vegan Mexican rice, but vegetable broth will also work. Use a low sodium version if preferred.
• Oil: Use a neutral cooking oil, like vegetable oil or avocado oil.
• Aromatics: I use a combination of white or yellow onion (though red onion will also work) and garlic for this homemade Mexican rice. You can further boost the flavor with some onion powder and/or garlic powder.
• Tomato paste: I love using concentrated tomato paste as it's less likely to give a 'burn' notice and is still packed with flavor.
• Salt & black pepper: Adjust the amount to taste.

To boost the flavor further, experiment with adding classic Mexican flavors in the form of several spices such as cumin, chili powder, and/or smoked paprika. Dried oregano would also work well in this easy Mexican rice recipe.

What can I add to vegan Spanish rice?

The above recipe is a basic 'base,' perfect for adding to and experimenting with. Here are a few of my favorite optional mix-ins and recipe variations.

• Vegan butter: Add in some lightly salted dairy-free butter before serving for a delicious richness. Adjust the added salt accordingly.
• Beans: Transform this easily into hearty Instant Pot Mexican rice and beans with kidney beans, black beans, pinto beans, or even chickpeas (garbanzo beans). I use canned beans for ease.
• Salsa: Adding leftover red salsa, like a Pico de Gallo or restaurant-style red salsa, will yield an instant flavor boost. Add to taste.
• Spice: There are several ways to introduce spice to this easy Mexican rice. Aside from chili powder, you could add diced canned green chili, jalapenos, or some hot sauce.
• Vegetables: I love to boost the nutrients and flavor of this Instant Pot Spanish rice/ Mexican rice with plenty of veggies
  • Sliced bell peppers
  • Thinly sliced zucchini
  • Corn (canned or frozen)
  • Peas (canned or frozen)
  • Finely diced carrots
  • Sliced olives
  • Broccoli in small florets
  • Chopped tomatoes (don't mix them in before cooking - just place them on top)
  • Spinach (added right at the end. Residual heat will wilt it)
• Vegan cheese: Sprinkle over (or stir in) some melty shredded dairy-free cheese like a sharp cheddar style cheese or spicy Mexican style cheese. Alternatively, sprinkle over some nutritional yeast for an umami-rich 'cheesy', nutty flavor.
• Fresh herbs: You could garnish the vegan Spanish rice with finely sliced green onion or some cilantro.
• Lime: A small amount of fresh lime juice will add depth and brightness. Add it right before serving.

How to Cook Instant Pot Mexican Rice?

I love cooking this vegan Mexican rice in my Instant Pot as it's low effort, requires just a handful of steps, and is a great set-and-go side dish ready in under 20 minutes.

• 1) First, peel and mince the garlic and finely dice the yellow onion.
• 2) Heat the oil in your pressure cooker using the SAUTÉ function (around 8 minutes). Then, add the onion, garlic, and uncooked rice and mix. Saute until the veg softens, and the rice becomes fragrant and turns golden (4-5 minutes).

This step helps to lock in flavor into the rice and add tons of depth to your pressure cooker Mexican rice.

• 3) Add the broth, tomato paste, and salt and pepper, and whisk well until combined and the tomato paste has properly dispersed/dissolved.

Also, scrape off any brown bits from the bottom of the pot. This is important to reduce the risk of the 'BURN' message while the rice cooks.

• 4) Close the lid, ensure the pressure release valve is sealed, and cook on MANUAL high pressure for five minutes. Then let the pressure release naturally for 10 minutes before carefully opening the valve to manually release the remaining pressure.
• 5) Finally, open the lid and fluff it with a fork or soft silicone spatula (the latter will help avoid rice breakage). Enjoy!

FAQs

Top Recipe Tips and Notes

• To avoid the 'burn' notice: Scale this recipe to your Instant Pot. For example, a single cup of rice will work fine in a 3qt or 6qt, but if your machine is 8qt, I recommend a larger batch. Also, Instant Pots don't seem to like tomatoes being against the bottom of the pot while cooking, so if you decide to use tomato sauce or add salsa, etc., don't mix it in before cooking, just place it on top of the rice.
• Deglaze the pan well: This is also important to avoid the 'burn' message. Add the broth and stir well, scraping up any brown bits before adding the rice.
• To scale the recipe: There's no need to increase or decrease the cooking time.
• Adjust the seasonings: Always adjust any seasonings to taste.
• Use long-grain rice: Short grain rice won't cook the same way and will be a sticky mess.

Storage Instructions

Fridge: Store any cooled Instant Pot Mexican rice leftovers in an airtight container in the fridge for 4-5 days.

Freezer: Allow the Mexican rice to cool and store it in Ziplock/Stasher bags or airtight containers for 3 months. Allow it to thaw overnight in the fridge before using/reheating.

Reheat: Rice will dry out as it sits, so you can reheat it either in the microwave or on the stovetop (covered to allow it to steam). An extra splash of broth or water will likely be needed to bring it back to its fluffy consistency.

Serving Recommendations

There are plenty of ways to enjoy this vegan Mexican rice (Spanish rice) as a side dish during mid-week meals and on special occasions like Cinco de Mayo. Here are a few of my favorite serving recommendations, though.

• Make a burrito bowl with salsa, guacamole, beans, and marinated/ crispy tofu
• OR serve alongside burritos
• Alongside vegan enchiladas or vegan fajitas
• With tacos
• Use in a taco salad
• Alongside cooked veggies like bell peppers, corn, zucchini, etc.

If you try this Instant Pot Mexican rice recipe (vegan Spanish rice), I'd love to know what you think in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla