Go Back
+ servings
Instant Pot mexican rice served in a bowl with letttuce, corn, salsa, jalapenos and lime wedges on the side.
Print

Instant Pot Mexican Rice with Corn and Bell Peppers

This Instant Pot Mexican Rice is incredibly flavorful, spicy and super versatile. It can be used as a filling for quesadillas, tacos, burritos, enchiladas or as a side dish with grilled chicken or veggies. We added some corn and bell peppers to make this recipe more hearty!
Course Main Course, Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 portions
Calories 345kcal
Author Richa

Equipment

Ingredients

  • 3 tablespoons Oil
  • ¾ cup Onions finely chopped
  • 3 Garlic cloves minced
  • 2 teaspoon Chipotle Chilli Powder ground
  • 1 cup Basmati Rice or long grain Rice
  • 1 cup Tomato Puree see Note 1
  • ¾ cup Corn Kernels fresh or frozen
  • 1 cup Bell Peppers cut into juliennes (we used a mix of red, yellow and green)
  • 1 teaspoon Cumin Powder roasted
  • 1 ½ cups Vegetable Stock
  • 1 ½ teaspoon Salt
  • Sour Cream and chopped Coriander leaves for topping

Instructions

  • Switch on the Instant Pot and turn on the saute function. Heat oil in the IP, add onions and garlic and cook stirring for 1-2 minutes till the onions are translucent.
  • Add chipotle powder and rice and stir to coat the rice with the oil and onion mix. Roast the rice for at least 3-4 minutes, stirring occasionally.
  • Add sweet corn, tomato puree, stock, cumin powder and salt. Give it a stir and close the IP and set on manual for 8 minutes.
  • Once the 8 minute timer goes off, wait for five minutes and then release pressure manually. Gently stir in the bell peppers and close the lid again for 10 minutes. This will help steam and cook the peppers, while keeping them crunchy. Top with chopped coriander and sour cream to serve.

Video

Notes

  1. Tomato Puree: To make tomato puree, add two medium sized tomatoes to a food processor, and process to a puree. Alternatively, you can also use ¾ cup store bought tomato puree. Store bought puree is denser and more concentrated so we'll use a little less.
  2. Brown Rice Mexican Rice: You can also use short grain brown rice to make mexican rice. For brown rice, increase the amount of vegetable stock to 2 cups, and pressure cook for 20 minutes.
  3. Stovetop Pressure Cooker: To cook the same recipe in a stove top pressure cooker, cook for 3 whistles and then take off heat. Let it sit for 10 minutes to let the pressure release by itself. Stir in bell peppers and cover and let it sit again for 10 minutes to let the peppers cook.
  4. Stovetop Method: To cook mexican rice on the stove, cook it covered on medium heat till it starts to boil and then on low for 12 minutes. Switch off the flame and leave the rice covered for another 10 minutes. Fluff up with fork

Nutrition

Calories: 345kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 1322mg | Potassium: 534mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1998IU | Vitamin C: 57mg | Calcium: 42mg | Iron: 2mg