A delicious, fresh and simple Pressure Cooker Mexican Rice. Perfect if you're trying to eat less meat or if you're wanting a vegetarian or vegan rice dish.
You've probably realised by now that I love pressure cooked rice.
In fact, you should also check out my Pressure Cooker Egg Fried Rice-ish. And my risottos: Prawn Risotto, Trout Risotto. Or even my Gammon Rice.
I have other Mexican-inspired recipes, like my Beef with Mexican Spices and Julie's delicious Mexican Bean Soup.
And, of course, my Mushroom Chilli, try it as Nachos following the air fryer instructions in that post. So quick and easy.
Ingredients for Pressure Cooker Mexican Rice
- red onion
- red pepper
- black beans
- long grain rice
- Fresh coriander
See recipe card for quantities.
Instructions for this Pressure Cooker Mexican Rice
Start by sautéing the red onion, carrot, red pepper and celery.
Add the tomatoes, black beans, rice, water and vegetable stock paste (or stock cube), smoked paprika and cumin.
Add the sweetcorn and red onion.
Serve with the lemon and fresh coriander.
Hint: Skip any ingredients you don't fancy.
Full instructions in the recipe card below.
- Black Beans - you could use kidney beans too
- Lemon - you could use lime too, or even mix lemon and lime
- Vegetable Stock Paste - Make sure you make your own, but if you haven't got a chance, a stock cube will do or a teaspoon of bouillon, use a vegetable one to keep it vegetarian
- Salad - serve with your favourite salad leaves, use them as a wrap even. Add a side of salsa, soured cream or guacamole.
- Wrap - serve in a wrap with some soured cream and guacamole.
- Side dish - this Mexican Rice makes a great side dish for your barbecues, buffets or picnics.
This recipe will work great in your stove-top or electric pressure cooker. I tend to use whichever Instant Pot is free at the time or the Ninja Foodi.
You could also use the Manual setting in the Tefal Cook4Me (I have the Tefal Cook4Me Touch Wifi, which is great).
Always chill rice really quickly (and definitely within half an hour) and store in the fridge.
Eat within a couple of days.
Rice doesn't do great on Keep Warm. So serve immediately and chill the leftovers super quickly too, store in the fridge for a couple of days.
Pressure Cooker Mexican Rice
- Pressure Cooker
- 1 red onion ¾ of it chopped for cooking and the rest sliced to add after cooking
- 1 medium carrot chopped
- 1 red pepper chopped
- ½ stalk of celery finely chopped
- 1 or 2 fresh tomatoes or a good couple of handfuls of cherry tomatoes, chopped, you’ll use some in the cooking process and add the rest at the end
- 400 g tin black beans drained and rinsed
- 280 g long grain rice rinsed (this is the equivalent of two ¾ cup in a set of cups or two of the little measuring cups that sometimes come with the Instant Pot)
- 320 ml water cold (2 ¾ cups or 2 of the Instant Pot cups), we're using a 1:1 ratio
- 1 heaped teaspoon vegetable stock paste or 1 stock cube
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 small tin of sweetcorn 198g (165 g drained weight)
- Juice of 2 lemons or limes
- Fresh coriander roughly chopped or picked with the hands. Skip if coriander tastes like soap to you
- Press Sauté (it might say Sear or Brown in your cooker) and adjust to Less. Add 1 teaspoon of oil of your choice to the inner pot and sauté approx ¾ of the chopped red onion along with the chopped carrot, red pepper and celery. We're saving the rest of the red onion to serve.
- Stir in half of the chopped fresh tomatoes, the drained and rinsed contents of the tin of black beans, the rice, the water and vegetable stock paste (or stock cube), smoked paprika and cumin. We're saving the rest of the tomatoes to serve.
- Press Cancel and deglaze well by scraping the bottom with a wooden spoon to remove any caramelised bits.
- Check the sealing ring is properly in place (or in place at all!), steam release set to Sealing. Pressure Cook for 4 minutes.
- At the end of pressure cooking time do a 7 minute Quick Pressure Release (QPR). This means doing nothing for 7 minutes at the end of the pressure cooking time and, after those 7 minutes, venting the rest of the steam by setting the release to Venting.
- Once the float valve is down, open the lid and stir in the sweetcorn, sliced red onion and the rest of the fresh tomatoes.
- Serve with freshly-squeezed lemon or lime juice and fresh coriander. Enjoy!
Tried this recipe? Tag @feistytapas or hashtag #feistytapas, I love to see what you cook.
A few tips from me:
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
- Always chill left over rice as soon as you can and always within half an hour.
See more guidelines at food.gov.uk.
Like versatile recipes?
You might love this Orzo Pasta dish too!4
Leave a Reply