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–+ servings
Top view of Mexican Rice in a Spanish style bowl with rice, black beans and chunks of tomato and garnished with sprigs of fresh parsley.
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Instant Pot Mexican Rice with Corn and Black Beans

If you're looking for a quick, simple, and delicious Mexican Rice recipe -- this Mexican Rice recipe is a favorite!
Prep Time5 minutes
Cook Time14 minutes
Total Time19 minutes
Servings: 8 servings
Calories: 184kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups dry white rice (like long grain)
  • 2 cups water
  • 1 cup salsa
  • 1/2 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 tablespoon cooking oil
  • 1 (14-oz) can black beans drained and rinsed
  • 1 (14-oz) can corn drained and rinsed

For Serving

  • fresh tomatoes chopped
  • juice of 1 lime
  • salt and pepper to taste

Instructions

  • To the base of a 6-quart Instant Pot or pressure cooker add rice, water, garlic powder, cumin, and oil; stir. Then top the mixture with salsa and do not stir it in.
  • Lock the lid in place, set the Instant Pot on manual high pressure, and cook for 4 minutes. Once the rice has cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.
  • Meanwhile, drain and rinse both the beans and the corn; set aside. Chop the tomatoes and juice the lime.
  • Once the pressure is released, remove the lid, fluff the rice with a fork, and stir in the drained beans, corn, fresh tomatoes, and lime juice. At this point, I like to put the lid back on the pressure cooker and let it sit for another few minutes to warm the beans and corn. Season with salt and pepper to taste and serve.

Notes

  1. Salsa: Most of the flavor in this rice comes from the salsa. Be sure to use a prepared salsa you love and according to your heat preference. If you love spice, choose a spicy salsa!
  2. Salt: You will notice in the recipe I don't include salt as a measured ingredient. Salsa varies in saltiness, so be sure to taste and adjust the seasoning as preferred before serving.
  3. Stovetop Method: Heat oil in a large skillet or pot, then add the rice and saute for about 1 minute. Then, stir in 3 cups water, salsa, garlic powder, and cumin. Bring to a simmer, cover, and cook for 12-15 minutes or until the rice is fully cooked. Fluff the rice with a fork and stir in the drained black beans and corn, cover, and let warm for a few minutes before serving.
  4. Added Protein: Add 1-2 cups of cooked chicken or ground meat for protein. 
  5. Garnish Ideas: Chopped green onion, cherry tomatoes, sour cream, fresh chopped parsley, or cilantro.
  6. Avoiding an Instant Pot Burn Notice: When Instant Pot recipes require tomatoes or salsa, be sure they don't touch the bottom of the pressure cooker. If so, you will likely get a burn notice.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 541mg | Fiber: 7g | Sugar: 5g