Last Updated on 1 month by Neha Deshmukh

Instant Pot Mexican Rice Recipe – Taco Seasoned Basmati & Pinto Beans

Introduction

Okay, friends, let’s talk about Mexican rice! I absolutely love a good flavorful side dish, and this Instant Pot Mexican Rice is a total game-changer. It’s so much faster than traditional methods, and honestly, the flavor is incredible. I first made this when I was craving all the flavors of a taco night but wanted something a little different than just plain rice. This recipe delivers – fluffy, perfectly seasoned basmati rice with a little kick, and those creamy pinto beans mixed in? Chef’s kiss. You’ll be making this again and again, I promise!

Why You’ll Love This Recipe

This Instant Pot Mexican Rice is seriously a weeknight winner. It’s quick – ready in under 30 minutes, including the natural pressure release. It’s easy, even if you’re new to using an Instant Pot. And most importantly, it’s bursting with flavor! The taco seasoning and a touch of heat from the serrano peppers make it seriously addictive. Plus, it’s a fantastic way to use up pantry staples.

Ingredients

Here’s what you’ll need to make this delicious Mexican rice:

• 1.5 cup Basmati rice
• 2 tablespoons butter or oil
• 2 serrano peppers (minced)
• 3 garlic cloves (minced)
• ½ cup onion (chopped)
• 1 bell pepper (chopped)
• ½ cup sweetcorn
• 1 tsp red pepper flakes
• 1 tsp oregano
• 1 tsp cumin powder
• 1 tbsp Taco Seasoning
• 1 cup salsa
• 1.5 cup water
• 1 can (approx. 400g) pinto beans (drained)

Ingredient Notes

Let’s chat about a few key ingredients to make sure your rice turns out perfectly!

Basmati Rice: Why it Works Best

I prefer basmati rice for this recipe because of its lovely fluffy texture and subtle aroma. It doesn’t get mushy easily, which is important in the Instant Pot. You can use about 300g of basmati rice. If you absolutely don’t have basmati, long-grain rice will work in a pinch, but adjust the water slightly (maybe add an extra ¼ cup).

Serrano Peppers: Heat Level & Substitutions

Serrano peppers bring a nice kick! They’re hotter than jalapeños, so adjust the amount based on your spice preference. If you’re sensitive to heat, start with just one, or substitute with a finely chopped jalapeño. Remember to handle peppers carefully and avoid touching your eyes!

Taco Seasoning & Mexican Seasoning: Store-Bought vs. Homemade

I often use store-bought taco seasoning for convenience, but feel free to make your own! A good homemade blend usually includes chili powder, cumin, paprika, oregano, garlic powder, and onion powder. Mexican seasoning blends can vary, but often include similar spices with a bit of coriander and sometimes a touch of cinnamon.

Pinto Beans: Regional Variations & Alternatives

Pinto beans are classic in Mexican rice, offering a lovely creamy texture. I like to use canned for ease, but you can definitely cook dried pinto beans beforehand. Black beans or kidney beans would also be delicious alternatives if you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your basmati rice a good rinse under cold water until the water runs clear. This helps remove excess starch and keeps the rice from sticking together. Set it aside to drain.
2. Now, turn your Instant Pot to the sauté mode. Add the butter or oil, minced serrano peppers, garlic, and chopped onion. Sauté until the onions become translucent – about 3-5 minutes.
3. Add the chopped bell pepper and sweetcorn to the pot. Sauté for another minute, just to soften them slightly.
4. Time for the rice and spices! Add the rinsed rice, red pepper flakes, oregano, cumin powder, and taco seasoning to the pot. Sauté for one more minute, stirring constantly to coat the rice with the spices. This step really blooms the flavors.
5. Pour in the water and gently deglaze the pot, scraping up any browned bits from the bottom. This prevents the “burn” notice. Then, spoon the salsa into the center of the pot without mixing it in. This creates a lovely flavor pocket.
6. Secure the Instant Pot lid, making sure the valve is set to sealing. Select the manual/pressure cook mode and set the timer for 4 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
8. Fluff the rice with a fork. Let it sit for about 5 minutes, then gently stir in the drained pinto beans.

Expert Tips

Here are a few tricks I’ve learned over the years to make this recipe even better:

Achieving the Perfect Fluff

Rinsing the rice is key! Also, don’t overmix after adding the beans – you want to keep those fluffy grains intact.

Adjusting Spice Levels

Don’t be afraid to play with the amount of serrano peppers and red pepper flakes. Start small and taste as you go!

Preventing Sticking

Deglazing the pot thoroughly is crucial. Also, a little bit of oil or butter helps prevent sticking.

Using Different Types of Salsa

I usually use a mild or medium salsa, but feel free to experiment! A smoky chipotle salsa would add a fantastic depth of flavor.

Variations

Let’s get creative!

Vegan Mexican Rice

Simply substitute the butter with olive oil or another plant-based oil.

Gluten-Free Mexican Rice

This recipe is naturally gluten-free, but always double-check the label on your taco seasoning to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Omit the serrano peppers and reduce the red pepper flakes to ¼ tsp.
• Medium: Use 1 serrano pepper and ½ tsp red pepper flakes.
• Hot: Use 2-3 serrano peppers and 1 tsp red pepper flakes.

Festival Adaptations (Cinco de Mayo, etc.)

My family loves to serve this rice as part of a larger Cinco de Mayo spread, alongside tacos, guacamole, and all the fixings!

Serving Suggestions

This Mexican rice is incredibly versatile. It’s amazing as a side dish with grilled chicken, fish, or steak. It’s also fantastic served with tacos, burritos, or enchiladas. My kids love it with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Tortilla chips are a must for scooping up every last grain!

Storage Instructions

Leftover Mexican rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

Can I use brown rice instead of basmati?

You can, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires more liquid and a longer cooking time. I’d recommend about 30-35 minutes on manual pressure.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Absolutely! Sauté the vegetables and rice as directed, then add the water, salsa, and seasonings. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through.

How can I make the rice spicier?

Add more serrano peppers or red pepper flakes! You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce.

Can I add protein like chicken or beef to this rice?

Definitely! Cooked shredded chicken, ground beef, or even shrimp would be delicious additions. Add them in during the last few minutes of cooking to warm through.

What’s the best way to reheat leftover Mexican rice?

Add a tablespoon or two of water to the rice and reheat in the microwave, covered, for 1-2 minutes. Or, reheat gently on the stovetop over low heat, stirring occasionally.