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Instant Pot Mexican Rice and Beans are easy to make, flavorful, and versatile. Made with white rice, canned black beans, corn, salsa, and spices, this one-pot Mexican rice is a healthy, vegan, and gluten-free recipe. Serve it as a meal or side dish with your favorite Mexican dish!
I am sharing how to make Easy Instant Pot Mexican Rice and Beans with canned beans, rice, salsa, and spices.
Are you looking for a quick, easy, and delicious one-pot recipe that is loaded with flavor, veggies, rice, and beans, you must try this Instant Pot Mexican Rice and Beans.
It’s one of those simple, versatile, meal prep-friendly, dump-and-go recipes that make weeknight meals a breeze and is also great for kids’ lunchboxes!
If you love Mexican food, try these easy recipes that are vegetarian and family-friendly too – Instant Pot Black Beans, Instant Pot Taco Pasta, and Vegetarian Black Beans Enchiladas
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What is Mexican Rice
Mexican rice, also known as “Spanish rice,” is a popular side dish in Mexican cuisine served alongside beans, and meat, or as a filling for burritos and tacos.
It is made with long grain rice cooked in a tomato-based broth along with onions, garlic, and various spices such as cumin and chili powder for added flavor.
Mexican rice is often known for its vibrant red color and savory taste, making it a delicious addition to any meal.
About This Recipe
Instant Pot Mexican Rice and Beans is a quick and easy way to make Mexican rice using an Instant Pot (electric pressure cooker).
It’s a one-pot Mexican rice recipe that requires no stirring or babysitting and combines the rice, beans, and veggies into a flavorful and hearty dish with minimal effort.
This versatile dish is perfect as a standalone meal or as a filling for burritos, tacos, or bowls.
These Instant Pot rice and beans are healthy, vegan, gluten-free, and perfect for meal prep and busy weeknights.
Recipe Ingredients
Rice – I use long-grain white Basmati rice. You can use the long-grain rice of choice like basmati or jasmine rice. If you are using brown basmati rice the cooking time will vary.
Black beans – I use canned black beans. You can use different types of beans such as pinto beans, kidney beans, or navy beans depending on your preference. Alternatively, you can make black beans from scratch and use them for this recipe.
Salsa – I have used medium picante, you can use hot if you like it spicy. You can also use your favorite salsa or substitute salsa with a 15oz can of fire-roasted tomatoes or 8oz of tomato sauce.
Onion – I use red onion and spring onions. You can use yellow onion too.
Veggies – I use red bell pepper, and frozen corn (thawed) for this recipe. You can also use other veggies like carrots, and peas.
Jalapenos – Depending on your spice preference you can add or skip the jalapeno or remove the seeds and then use them for a milder flavor.
Spices – I use a combination of taco seasoning (from Trader Joe’s) and other spices like cumin powder, oregano (dried), red chili powder, and salt for maximum flavor. Taste the taco seasoning and adjust the salt accordingly.
Oil: I use avocado oil for cooking but you can use canola or oil of choice.
Lemon juice – you can use lime juice too.
Cilantro and green onions – for serving and garnishing.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Instant Pot Mexican Rice and Beans (Stepwise Photos)
1 and 2 – Start your Instant Pot (IP) in the sauté mode. Once the IP displays hot, add oil followed by onions, jalapeno, green onions (white parts), and garlic. Saute until onions are translucent (a couple of minutes).
2 – Press “Cancel” to turn off the Instant Pot. Then add bell pepper, and corn followed by spices – taco seasoning, red chili powder, cumin powder, oregano, and salt.
3 – Add salsa and some of the cilantro (reserve some for later). Mix well.
4 – Add the rinsed and drained rice and beans, and mix gently until well combined.
5 – Add lemon juice and 1 cup of water. With a spatula scrape any browned bits stuck to the bottom of the pot to avoid the BURN notice on the Instant Pot.
Close the Instant Pot lid and keep the pressure value in the sealing position. Press the “manual” or “pressure cook” button and cook on high pressure for 5 mins.
Let the pressure release naturally for 5 minutes and then do a quick release (carefully switch the valve to the venting position to release any remaining pressure).
6 and 7 – Open the lid and gently mix the rice (use a fork to fluff). Close the IP lid or use a glass lid to cover it and let it rest for 5 another minutes.
8 – Open the Instant Pot, add fresh cilantro, fluff the rice, and serve hot!
Serving Suggestions
Mexican Rice and Beans is a complete meal in itself and you can serve it as a main course with the toppings of your choice. We love to top it with shredded lettuce, pico de gallo, tortilla chips (for some crunch), sliced avocado, guacamole, or sour cream.
You can also serve it as a side dish to any Mexican dishes like tacos, quesadillas, or enchiladas, or as a filling or base for the burrito bowls.
Recipe Tips
Rinse the rice before using. Rinsing helps remove excess starch and debris, resulting in fluffy rice.
Use long-grain white or brown rice of choice. Follow the recommended ratio of rice to water and the cooking times for your specific type of rice to ensure perfectly cooked grains.
You can make this Mexican rice, with or without beans. Add more veggies or skip them. It’s very customizable.
Adjust the amount of spices according to your taste preferences. You can add more jalapenos, chili powder, or taco seasoning for extra heat, or fresh herbs like cilantro for added freshness.
For added flavor, substitute the water with a vegetable broth of choice.
This recipe doubles well in an Instant Pot 6 quart, and the cooking time remains the same.
To cook Mexican rice and beans in a pot on a Stovetop, after adding water, bring the mixture to a boil, then reduce the heat to low and simmer covered for 18-20 minutes until the rice is cooked and the liquid is absorbed. Let it sit covered off heat for 5 minutes before serving.
Frequently Asked Questions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days or in the freezer for up to 3 months.
Yes, you can make Instant Pot Mexican rice and beans with brown rice instead of white rice. To make it, use 1.5 cups brown basmati rice, and 1 cup dried black beans (soaked overnight), and cook with 3 cups of water for 25 minutes with 15 minutes NPR.
Instant Pot Mexican rice and beans can be made ahead of time and stored in the refrigerator for several days or frozen for longer storage. Simply reheat before serving.
Yes, you can make Mexican rice and beans with leftover rice in a skillet on a stovetop. Using pre-cooked rice will speed up the cooking process. Just replace the uncooked rice and water with pre-cooked rice in this recipe.
More Mexican Recipes
More Instant Pot Recipes
I hope you enjoy this Instant Pot Mexican Rice and Beans recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Instant Pot Mexican Rice and Beans
Instant Pot Mexican Rice and Beans are easy to make, flavorful, and versatile. Made with white rice, canned black beans, corn, salsa, and spices, this one-pot Mexican rice is a healthy, vegan, and gluten-free recipe. Serve it as a meal or side dish with your favorite Mexican dish!
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Instructions
-
Start your Instant Pot (IP) in the sauté mode. Once the IP displays hot, add oil followed by onions, jalapeno, green onions (white parts), and garlic. Saute until onions are translucent (a couple of minutes).
-
Press “Cancel” to turn off the Instant Pot.
-
Now add bell pepper, and corn followed by spices (taco seasoning, red chili powder, cumin powder, oregano and salt), salsa and some of the cilantro (reserve some for later). Mix well.
-
Add the rinsed and drained rice and beans, and mix gently until well combined.
-
Add lemon juice and water. With a spatula scrape any browned bits stuck to the bottom of the pot to avoid the BURN notice on the Instant Pot.
-
Close the Instant Pot lid and keep the pressure value in the sealing position. Press the “manual” or “pressure cook” button and cook on high pressure for 5 mins.
-
Let the pressure release naturally for 5 minutes and then do a quick release (carefully switch the valve to the venting position to release any remaining pressure).
-
Open the lid and gently mix the rice (use a fork to fluff). Close the IP lid or use a glass lid to cover it and let it rest for 5 another minutes.
-
Open the Instant Pot, add fresh cilantro, fluff the rice, and serve hot!
-
Serve Mexican Rice and beans with toppings of your choice or as as a side or filling for tacos, burritos and bowls!
Video
Notes
Use long-grain white or brown rice of choice. Follow the recommended ratio of rice to water and the cooking times for your specific type of rice to ensure perfectly cooked grains.
You can make this Mexican rice, with or without beans. Add more veggies or skip them. It’s very customizable.
Adjust the amount of spices according to your taste preferences. You can add more jalapenos, chili powder, or taco seasoning for extra heat, or fresh herbs like cilantro for added freshness.
For added flavor, substitute the water with a vegetable broth of choice.
This recipe doubles well in an Instant Pot 6 quart, and the cooking time remains the same.
Stovetop version – after adding water, bring the mixture to a boil, then reduce the heat to low and simmer covered for 18-20 minutes until the rice is cooked and the liquid is absorbed. Let it sit covered off heat for 5 minutes before serving.
With Brown Basmati Rice – to make Instant Pot Mexican rice and beans with brown rice, use 1.5 cups brown basmati rice, and 1 cup dried black beans (soaked overnight). Use 3 cups of water and pressure cook for 25 minutes followed by 15 minutes of natural pressure release. The rest of the ingredients and process remain the same.
Nutrition
Calories: 295kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 825mg | Potassium: 419mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1640IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg
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