Super flavorful Mexican Brown Rice made easily in the Instant Pot with your favorite salsa — a fluffy, flavorful side dish that turns out perfectly every time.
This Instant Pot Mexican Brown Rice (also known as Spanish rice) is a simple, reliable side that pairs with virtually any Mexican-inspired meal. Using a pressure cooker makes the process nearly foolproof: sauté a few aromatics, add the rice, broth and salsa, set the pressure, and the machine does the rest. The result is rice that’s tender, evenly cooked, and infused with bright, savory flavor from the salsa and spices. It’s an ideal accompaniment for tacos, enchiladas, grilled chicken, burrito bowls, and more.
Ingredients You’ll Need
- Brown rice – Long grain brown rice works best for this texture and flavor. You can substitute long grain white rice, but the cooking time is much shorter (see the white rice note below).
- Olive oil – For sautéing the onion and garlic and to help prevent sticking.
- Broth or stock – Vegetable or chicken broth adds more flavor than water, but water will work in a pinch.
- Salsa – Use your favorite jarred salsa (mild, medium or hot). Salsa gives the rice its signature tomato-chile flavor; tomato sauce can substitute if needed.
- Onion – White or yellow onion, chopped, for savory depth.
- Garlic – Fresh minced garlic or jarred minced garlic both work.
- Cilantro – Stirred in at the end for brightness and color; omit if you dislike the herb.
- Seasonings – A blend of taco seasoning (homemade or store-bought), a pinch of ancho chili powder, and salt. Cumin is optional for extra warmth.
How to Make Mexican Brown Rice
- Sauté the aromatics. Turn the Instant Pot to the sauté setting. Add the olive oil and let it heat until shimmering. Sauté the chopped onion until translucent, about 3–4 minutes, then add the garlic and cook another 30 seconds until fragrant.
- Add seasonings and rice. Cancel the sauté function to stop the heat. Stir in the taco seasoning, ancho chili powder and salt, then add the rice and stir briefly to coat the grains with the oils and spices.
- Pour in liquids. Add the broth (or water) and the salsa, mixing until well combined so the rice is evenly moistened.
- Pressure cook. Secure the lid and set the pressure release valve to sealing. Choose high pressure and set the cook time to 22 minutes for long grain brown rice. It will take a few minutes to come up to pressure before the timer begins.
- Natural release. Let the pressure release naturally for about 15 minutes after cooking (do not touch the valve). Finish by carefully turning the valve to venting to release any remaining steam, then open the lid.
- Finish and serve. Fluff the rice with a fork, stir in the chopped cilantro and, if desired, squeeze a little fresh lime over the top for a bright lift. Serve warm.
Can I Use White Rice?
Yes. If you prefer long grain white rice such as basmati or jasmine, follow the same steps but reduce the pressure-cook time to 3 minutes. After cooking, allow a natural pressure release for about 15 minutes, then open, fluff, and finish with cilantro and lime. Because white rice cooks much faster, this method prevents overcooking and yields fluffy grains.
How to Serve Mexican Brown Rice
- As a side with grilled or roasted proteins such as chili-lime chicken, steak, or shrimp.
- Built into bowls—use the rice as a base for burrito bowls topped with beans, fresh salsa, avocado, and grilled vegetables.
- Alongside tacos, enchiladas, fajitas, or any Taco Tuesday spread.
- As a hearty breakfast option with eggs or inside breakfast-style enchiladas.
- Stuffed into vegetables like zucchini boats for a comforting, flavorful filling.
Prepping and Storage
Store cooked rice in an airtight container in the refrigerator for up to 5 days. To reheat, sprinkle a little water over the rice to restore moisture, then microwave or warm gently on the stove. For longer storage, cool the rice completely, transfer to a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe: Instant Pot Mexican Brown Rice
Servings: 6 | Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins
Ingredients
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp taco seasoning (homemade or store-bought)
- 1/2 tsp ancho chili powder
- 1/2 tsp kosher salt
- 1 1/2 cups long grain brown rice
- 1 1/2 cups vegetable or chicken broth (or water)
- 3/4 cup salsa
- 1/2 cup fresh cilantro, finely chopped
- Squeeze of lime (optional)
Instructions
- Press the sauté function on the Instant Pot. Add the olive oil and heat until shimmering. Sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook for 30 seconds more.
- Cancel the sauté setting. Stir in the taco seasoning, ancho chili powder, and salt. Add the rice and stir to coat.
- Pour in the broth and salsa, mixing everything together so the rice is evenly moistened.
- Secure the lid and set the steam release to sealing. Cook on high pressure for 22 minutes for brown rice (or 3 minutes for long grain white rice). Allow the Instant Pot to come to pressure before the timer starts.
- When the cook time ends, let the pressure release naturally for 15 minutes, then carefully vent any remaining steam and open the lid.
- Fluff the rice with a fork, stir in the cilantro, and add a squeeze of lime if desired. Serve hot.
Nutrition (per serving, approx.)
Serving size: 1/6 of recipe — Calories: 202 kcal | Carbohydrates: 41.2 g | Protein: 3.4 g | Fat: 2.4 g | Saturated Fat: 0.3 g | Sodium: 364 mg | Fiber: 1.6 g | Sugar: 3.3 g
More Mexican-Inspired Ideas
- Sheet pan chicken fajitas
- Enchilada-stuffed zucchini boats
- Baked chicken fajita roll-ups
- Cheesy salsa egg muffins
- Sweet potato and black bean quinoa bake
- Mexican stuffed bell peppers
Enjoy this Instant Pot Mexican Brown Rice! If you try it, leave a rating and share your photos — it’s always fun to see how readers customize the flavors.