I have stepped way out of my comfort zone when I attempt to create aPressure Cooker Recipe for Mexican Rice and boyam Iglad I did. This recipe is a hit in our home! In fact, I was so excited to have perfected a pressure cooker recipe for Mexican rice that I sent a photo to my husband while he was at work during lunch time. He didn’t get home until about 8pm that night but when he walked in he immediately said “where’s that rice you cooked today?” Normally he goes straight to his room to remove his uniform and he will even say hello. He will typicallyask me about my day but no… he just wanted to know where that rice was! Lol!
I love making Mexican food but I’ve never attempted to make a Mexican rice until my dear neighbor and lovely friend showed me a technique that has run in her family for many generations. My husband is hispanic but I never got a chance to learn how to make Mexican rice before my dear Mother in Law before she passed away. She made the best rice ever. Now, I have perfectedan Authentic Fideo Mexican pasta recipethat I have been making for years but rice recipes have always been a bit intimidating for me. I often times find myself using a rice steamer because the rice always comes out perfect. Take a look at this Cilantro Lime Rice recipe to see what I’m talking about. There’s just no way to make Mexican Rice in the steamer.
I have taken a Mexican Rice technique and created a recipe that can be used in an electric Pressure Cooker!! Gosh I love my Instant Pot Electric Pressure Cooker! I have the 6 quart 7 in 1 Instant Pot LUXand love it. Best kitchen tool ever!
Pressure Cooker Mexican Rice Technique and Instructions:
Gather all of your ingredients before you start. Mince the garlic and dice the onions and bell pepper.
Press the Sauté button on the electric pressure cooker to heat it up.
Add 2 to 3 tablespoons of oil. It should be enough to coat the bottom of the pan and rice.
Cook the onions until you get a translucent color (about 4 minutes or so). Now add the rice, garlic, salt, pepper and bell pepper. This will sauté for about 4 to 5 minutes. Be sure to stir the constantly. Do not walk away from this because the rice could easily go from white to burnt in no time. Sauté the uncooked (hard) rice until it comes to a light golden color. This process and ingredients adds all the flavor into the rice.
Once the rice has come to that beautiful golden color it’s time to add the tomato sauce, cumin and Goya seasoning packets. You will continue to sauté this for another minute or two.
Seasoning Information: These Goya seasoning packets are a combination of salt, coriander, annatto, garlic, and more cumin. The box comes with a bunch of individual sized packets in it. You can use this for meats, stews, soups, poultry, pasta, beans and vegetables. Once you try it you will always want to use this seasoning! You can create your own combination of these seasonings too. Each packet has about a 1/4 teaspoon of seasoning each. It has a beautiful red color too.
Now you want to add the water and switch the electric pressure cooker to manual or rice mode and steam it for 10 minutes with the steamer vent set to seal. Then do a quick release when the time is up.
This Mexican rice recipe comes out perfect this way! You can double this recipe too. For every cup of rice you will double the water. It important to keep the rice to water ratio exact. You can always mix up the seasonings and the vegetables to as much or as little as you want though.
I hope you enjoy this recipe as much as we do.
Special thanks to my dear friend Elena for the inspiration on this recipe.
Why Rice Needs Less Water in a Pressure Cooker. In tests, we've found that all varieties of rice hydrate properly with a 1:1 ratio of rice to water; additional water is added to account for evaporation. In a conventional covered pot, where water evaporates during the entire cooking time, we add an extra ½ cup water.
Here are my preferred cooking times for rice in the pressure cooker: Brown rice: 20 minutes on high pressure for firm rice, or 22 minutes for softer grains. White rice: 15 minutes on low pressure for firm rice, or 17 minutes for softer grains.
And I have a simple tip to ensure that it cooks even quicker than usual in the instant pot – soaking. I know that is probably my solution to almost anything but if soaked for a couple hours, brown rice cooks in the Instant Pot in 7 minutes of high pressure. About 20 minutes total.
For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.
Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly. Also, an overly-full Instant Pot can lead to a clogged pressure release knob, because food and liquid can get sucked up inside.
If the rice is only a little sticky, it can be saved. Turn it out into a colander and rinse it under cool water, separating the grains with your fingers. But if it's extra mushy, the best thing to do is start over, make a new batch, and use the overcooked, leftover rice for another purpose.
You most likely used too much water. 1:1 water to rice ratio is essential for all rice types. Use the exact same container to measure both rice and water. Some cups are standard American (236ml), others are metric (250ml) and the little plastic cup that comes with the Instant Pot is neither (160ml).
This friction between the dry grains of rice creates starch dust that coats the grains. If the grains aren't washed before cooking, this residual starch will gelatinize in the hot cooking water and make the cooked grains of rice stick to each other.
To do this, place it in a fine mesh strainer set over a bowl, and rinse the rice under running water until the water runs clear in the bowl. This process washes away excess starches that can cause the rice to clump, giving it a lighter, fluffier texture once it's cooked.
What is the ratio of water to rice? For basmati and all kinds of white rice, we recommend a ratio of 1:2 when cooking on the stove. So this would mean for every 1 cup of rice, you add 2 cups of water.
One (1) cup raw rice yields 3 ½ cups cooked rice, or enough for 3 light eaters. To be sure you have enough rice, prepare 1 ½ cups raw rice for 3 or 4 people and 2 cups raw rice for 4 to 6 people. Time required to cook a pot of rice? Plan on 30 minutes from the moment you turn on the heat to when the rice is cooked.
Ensure it's simmering and not boiling or the rice can cook too quickly. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on size and freshness of rice). Drain off any excess water if there is any (there shouldn't be).
Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1⅓ cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1¾ cups water.
A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours.
I've gotten by pretty well with a 1:1 ratio of rice with water, and then pressure cook on high for 2 minutes. Before I cook the rice, I rinse it. I put it in a strainer and then put the strainer in a bowl of water. That way you can massage it with your fingers and really rinse the starch off.
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