Instant Pot Mexican Brown Rice

Super flavorful Mexican Brown Rice made easily in the Instant Pot with your favorite salsa — a perfectly fluffy, delicious side every time.

This Instant Pot Mexican Brown Rice (also often called Spanish rice) is one of the easiest, most reliable side dishes you can make. The Instant Pot makes rice foolproof: dump the ingredients, set the timer, and the rice turns out tender and perfectly cooked every time. This version uses brown rice for extra fiber and a nutty texture, combined with salsa and simple seasonings for bold flavor. It pairs beautifully with tacos, grilled chicken, fajitas, enchiladas, burrito bowls and more.

Ingredients You’ll Need

• Brown rice – long grain brown rice is used here for its texture and nuttiness. You can substitute long grain white rice, but the cooking time will be shorter (see cooking times 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 – jarred salsa works great; choose mild, medium or hot depending on your heat preference. Tomato sauce can be used instead if needed.
• Onion – white or yellow, chopped; it builds the savory base.
• Garlic – fresh minced garlic or jarred minced garlic is fine.
• Cilantro – stirred in at the end for freshness and color. Omit if you dislike cilantro.
• Seasonings – a spoonful of taco seasoning (homemade or store-bought), ancho chili powder and salt. A pinch of cumin is optional if you want extra warmth.

How to Make Mexican Brown Rice

1. Sauté the aromatics. Turn the Instant Pot to Sauté. Add the olive oil and allow it to warm until it glistens. Sauté the chopped onion until translucent, about 3–4 minutes, then add the minced garlic and cook for another 30 seconds.
2. Add seasonings and rice. Cancel the Sauté function to turn off the heat. Stir in the taco seasoning, ancho chili powder and salt, mixing with the onion and garlic. Add the rice and give it a quick stir so the grains are coated with the oil and spices.
3. Pour in liquids. Add the broth (or water) and the salsa, stirring to combine so the rice is evenly distributed.
4. Pressure cook. Secure the lid and set the steam release valve to sealing. Select the Pressure Cook/Manual function and cook on high pressure for 22 minutes for brown rice. If using long grain white rice, set the timer to 3 minutes (see note below). It will take a few minutes for the pot to reach pressure before the timer counts down.
5. Naturally release. After cooking, allow the pressure to release naturally for about 15 minutes. Then carefully move the steam release valve to venting to release any remaining pressure and open the lid.
6. Finish and serve. Fluff the rice with a fork and stir in the chopped cilantro. Serve with an optional squeeze of fresh lime for brightness.

Cooking Time Variations

If you prefer white rice, use long grain varieties such as jasmine or basmati. Follow the same steps but pressure cook on high for 3 minutes, then allow a 15-minute natural release before opening the lid.

How to Serve Mexican Brown Rice

• As a classic side for grilled or roasted chicken, steak, shrimp or vegetarian mains.
• As the base for burrito bowls — top with black beans, corn, avocado, salsa and a protein of your choice.
• Alongside tacos, enchiladas, quesadillas or any Taco Tuesday meal.
• For breakfast, serve warmed rice with eggs or as part of a breakfast enchilada or bowl.
• Mixed into stuffed vegetables such as zucchini boats for a hearty filling.

Prepping and Storage

Store cooled rice in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stove with a splash of water to restore moisture.

For longer storage, cool completely and transfer to a freezer-safe container or heavy-duty bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredients (Serves 6)

• 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

1. Press the Sauté function on the Instant Pot. Add olive oil and heat until shimmering. Sauté onion until translucent, 3–4 minutes; add garlic and cook 30 seconds more.
2. Cancel Sauté. Stir in taco seasoning, ancho chili powder and salt. Add rice and stir to coat.
3. Pour in broth and salsa, stirring to combine. Secure lid and set steam release to sealing. Pressure cook on high for 22 minutes for brown rice (3 minutes for long grain white rice).
4. Let the pressure naturally release for 15 minutes, then carefully vent any remaining steam and open the lid.
5. Fluff rice with a fork, stir in chopped cilantro and finish with a squeeze of lime if desired. Serve warm.

Nutrition (per serving)

Approximate values per 1/6th of recipe: 202 calories; 41 g carbohydrates; 3.4 g protein; 2.4 g fat; 1.6 g fiber; 364 mg sodium. Use nutrition values as an estimate only.

If you try this Instant Pot Mexican Brown Rice, leave a comment and share how you served it — I love seeing different variations and pairings!