Restaurant Style Mexican Rice

Enjoy it with salsa chicken, creamy black beans, and homemade guacamole for a better-than-takeout Mexican meal! Mexican rice, also known as Spanish rice, is a staple dish in Mexican cuisine. It is typically made with long-grain rice, diced tomatoes, onions, garlic, and seasonings like cumin powder, chili powder, and paprika.

This recipe is a restaurant-style Tex-Mex variation of the traditional Mexican Red Rice or Arroz Rojo and includes vegetables such as bell peppers and corn. In this simple recipe, I saute the ingredients for a couple of minutes to build flavor, then pressure-cook the rice in a mixture of salsa and water seasoned with taco seasoning. That easy! Make this vegan and gluten-free side dish in your Instant Pot, or on the stove, and enjoy it with your favorite Mexican or Tex-Mex entree. Let’s get started!

Ingredients - Notes & Substitutions

Here’s what you need for this Mexican Rice recipe:

Oil: Any clear oil like olive or avocado oil will work great here.Rice: I prefer to use Basmati rice for its fluffy texture, but any long-grain rice variety like Jasmine rice will work. Garlic & onion: These flavor-builders add a pungent and savory taste.Vegetables: Bell pepper and corn provide a colorful vegetable addition and add a sweet and crisp flavor to this rice. Use any color of pepper. Corn can be fresh or frozen.Salsa & water: I use fire-roasted tomato salsa which is a versatile condiment made of roasted tomatoes, chili peppers, and spices. Feel free to substitute that with your favorite jar of salsa. In addition to that, we’re using water for pressure cooking.Seasoning: Taco seasoning, paprika, and salt add flavor and color to this dish. Use your favorite brand of taco seasoning (I like Trader Joe’s), along with sweet paprika. Cilantro: The perfect finale to this dish. Cilantro adds flavor and vibrant color. Garnish just before serving.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Mexican Rice (Instant Pot)

It’s a breeze to make Mexican red rice in the Instant Pot. It’s an easy, consistent, and mostly hands-off recipe. Here are the step-by-step directions: Saute: Saute garlic, onions, peppers, corn, drained rice, and seasoning for about 2 minutes. (Pic 1-6) Pressure Cook: Add water and give it a stir. Add salsa and gently spread it over the top. Don’t stir all the way. This prevents the ‘burn’ error. Close the lid and pressure cook for 6 mins. (Pic 7-9) Release Pressure: After cooking, wait 5 minutes and then release the pressure manually. Open the lid after the pin drops. (Pic 10) Fluff Rice and garnish: Using a fork, gently fluff the rice. Garnish with cilantro and fresh lime juice and enjoy with your favorite entree. (Pic 11-12)

Alternate Method: Stovetop Mexican Rice

No pressure cooker? No worries. This easy-to-follow recipe can be made on the stove too.

Heat a saucepan over medium-high heat, and follow all the steps for sautéing.Then, add water, seasoning, and salsa. Bring the liquid to a boil, reduce the heat to medium, cover, and cook for 10 minutes. Once done, open the lid and fluff the rice with a fork, and place the lid back. Let it rest for 5-10 minutes before serving. Garnish with cilantro and fresh lime juice and enjoy with your favorite entree.

Serving Suggestions

This is such a versatile side that pairs well with anything with Mexican flavors. We love to serve it with Enchiladas, Tacos, Quesadillas, Burrito, Tostada, and even with a side of creamy black beans. Popular condiments that go along: Guacamole, Restaurant-style Salsa, Pico De Gayo, and Mango Salsa.

Recipe Tips & Notes

Rinse the rice: Rinse the rice 2-3 times, until the water runs clear to remove the extra starch coating the rice kernels. This prevents the rice from being sticky and they turn out fluffy.Adding paprika and salsa: Using these two ingredients gives this dish its iconic reddish-orange color. Salsa adds a spiced tomato flavor to the rice, complementing any dish you pair it with. Saute the rice: I always saute the rice with aromatics for a couple of minutes before adding water. Sautéing brings out the nutty flavor of rice and when you toast it with aromatics, it blends all the flavors really well. It also makes the end texture fluffy.