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If you love Mexican flavors, this one’s for you. This one-pot fiesta rice is bold, colorful, and packed with familiar, comforting flavors that feel like a celebration in every bite. It’s the kind of meal that fills the kitchen with a warm, inviting aroma and makes you want to grab a fork straight from the pot.

Growing up in Mumbai, we had our own version of colorful spiced rice that my mom would whip up when unexpected guests arrived. She would throw in whatever vegetables she had, add her magic blend of spices, and somehow it always turned out perfect. This Mexican Fiesta Rice reminds me so much of those days, except now I get to make it for my own family with a little Tex Mex twist.

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This has been one of our favorite recipes because it is a true dump and start Instant Pot recipe. You literally add everything to the pot, close the lid, and let the pressure cooker do all the work. The best part? My kiddo loves picking out the colorful peppers and beans, and he does not even realize how many vegetables he is eating. If you are looking for a quick Mexican rice recipe that the whole family will enjoy, trust me you will not regret making this one.

I make this pressure cooker fiesta rice at least twice a month because it is perfect for those cozy vibes or busy weeknights. It works beautifully as a main dish or as a side to go with tacos, burritos, or grilled vegetables. The flavors get even better the next day, so it is amazing for meal prep too.

• Ingredients
• Instructions
• Soniya’s Top Tip
• Common Mistakes and how to fix / avoid them
• Best Tips for Instant Pot Fiesta Rice
• Substitutions
• Storage
• How to serve
• Try other Mexican Recipes
• Final Thoughts
• Mexican Fiesta Rice

Ingredients

See recipe card for quantities.

• Basmati Rice : I always use basmati for this recipe because it cooks up perfectly fluffy and the grains stay separate. Long grain white rice works too, but basmati gives you that restaurant quality texture every time.
• Bell Peppers : Use a mix of red and green for that signature fiesta look. The peppers add a subtle sweetness and nice crunch even after cooking.
• Black Beans or Kidney beans ;These give the rice heartiness and make it filling enough to serve as a main dish. Rinse them well before adding to remove that canned liquid taste.
• Corn : Frozen corn works beautifully here and adds pops of sweetness throughout the rice. No need to thaw it first.
• Onion : Diced onion builds the flavor base for this dish. It gets soft and almost melts into the rice as it cooks.
• Garlic : Use fresh minced garlic for the best flavor. It becomes mellow and fragrant during pressure cooking.you can use garlic powder too
• Tomato Puree or Salsa This is what gives the rice its gorgeous color. Add it on top and do not stir it in to avoid the burn notice on your Instant Pot.
• Taco Seasoning : The secret to getting all those Mexican flavors without measuring out a dozen spices. Use your favorite brand or make your own blend.
• Vegetable Broth or Water : The liquid is crucial for pressure cooking. Broth adds more flavor, but water works fine too. Keep the ratio at 1:1 with the rice for the Instant Pot.
• Salt : Add to taste after cooking. The taco seasoning and broth already have some salt, so go easy at first.
• Fresh Cilantro : Stir this in at the end for a burst of freshness. My family converted into cilantro lovers because of this recipe.
• Lime Juice : A squeeze of fresh lime right before serving brightens up all the flavors.
• Cheese : Optional but highly recommended. Shredded cheddar or Mexican blend cheese stirred into the hot rice gets all melty and delicious. Skip it for a vegan version.

Instructions

• Prep the rice Rinse the rice multiple times until the water runs mostly clear. Drain well and set aside.
• Sauté aromatics Turn the Instant Pot to Sauté. When hot, add olive oil. Add garlic and jalapeños and sauté for 30-60 seconds until fragrant.
• Add onions Add the chopped onions. Sauté for 3-5 minutes until they start to soften and turn translucent.
• Add veggies, beans, and seasoning Stir in bell peppers, corn, black beans, rinsed rice, salsa, salt to taste, taco seasoning, and olives (if using). Mix everything well so the spices and salsa coat the rice evenly.
• Add water and pressure cook Pour in 2 cups water and give it one gentle stir, making sure all the rice is submerged. Close the lid and set the valve to Sealing. Pressure cook on High Pressure for 5 minutes.
• Quick release When the cooking time is done, carefully move the valve to Venting to release pressure.
• Add the finishing touches Open the lid and get ready for that amazing aroma to hit you. Fluff the rice gently with a fork, then stir in the fresh cilantro and squeeze of lime juice. If using cheese, add it now while the rice is still hot so it melts beautifully. Taste and adjust salt if needed.

Soniya’s Top Tip

Rinse your rice thoroughly before cooking. This removes surface starch and is the number one thing that separates mushy rice from perfectly fluffy grains.

Common Mistakes and how to fix / avoid them

Best Tips for Instant Pot Fiesta Rice

• Use the 1:1 ratio of rice to liquid for Instant Pot cooking. This is different from stovetop cooking which typically needs more water.
• A lot of Instant pot are sensitive to tomato paste or Salsa. Either don’t stir the tomatoes into the rice or make sure you scrape the paste from the bottom layer.
• Let the rice rest for 5 minutes after fluffing before serving. This allows the texture to set and any extra moisture to absorb.
• Make it spicier by adding diced jalapenos with the other vegetables or a pinch of cayenne pepper to the seasoning.

Substitutions

• Taco Seasoning : Use a mix of cumin, chili powder, garlic powder, and paprika if you don’t have taco seasoning packets.
• Black Beans : Pinto beans or kidney beans work as alternatives.
• Cheese : Skip the cheese for a vegan version or use your favorite dairy free shredded cheese.

Storage

How to serve

This Mexican Fiesta Rice works beautifully as a main dish served in bowls topped with avocado slices, sour cream, extra cheese, and a squeeze of lime. You can also stuff it into burritos, use it as a base for taco bowls, or serve it alongside your favorite Mexican entrees. It tastes amazing at room temperature too, so it is perfect for potlucks and parties.

• Sopa De Lentejas (Mexican Lentil Soup)
• Instant Pot Charro Beans
• Easy Restaurant Style Instant Pot Refried Beans
• Easy Instant Pot Pinto Beans (No Soak and Soaked Beans)

Try other Mexican Recipes

These are my favorite dishes to serve with Fiesta Rice:

• Instant Pot Vegan Burrito Bowl
• 15 Minute Mini Baked Churros Donuts
• Best 7 (Seven) Layer Dip Recipe
• How to Make Air Fryer Mexican Potato Tacos / Tacos de Papa Dorados Recipe

Final Thoughts

This Instant Pot Fiesta Rice has become a staple in our home because it’s quick, delicious, and makes everyone happy. Whether you choose the pressure cooker or stovetop method, you’ll have a colorful, flavorful dish that brings a little fiesta to any meal. Trust me, you won’t regret making this one!

Equipment

• Royal White Basmati Rice, 20 Pound
• Instant Pot Ultra 6 Qt 10-in-1
• Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker

Ingredients

• 2 cups long grain white rice washed and rinsed
• 2 cups water
• Salt to taste
• 2 tablespoon cilantro chopped
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 2 jalapeños finely chopped (adjust to taste)
• 1 onion small, diced
• 2 cups bell peppers diced, any color
• 1 cup corn fresh or frozen
• 1 14.5 ounce can black beans, drained
• 1½ cups salsa
• 3 tablespoons taco seasoning
• 1 avocado diced
• A few olives sliced (optional)
• 1 cup shredded cheese optional

Instructions

• Rinse the rice multiple times until the water runs mostly clear. Drain well and set aside.
• Turn the Instant Pot to Sauté. When hot, add olive oil.
• Add garlic and jalapeños and sauté for 30-60 seconds until fragrant.
• Add Onions
• Add the chopped onions. Sauté for 3-5 minutes until they start to soften and turn translucent.
• Add veggies, beans, and seasoning
• Stir in bell peppers, corn, black beans, rinsed rice, salsa, salt to taste, taco seasoning, and olives (if using). Mix everything well so the spices and salsa coat the rice evenly.
• Pour in 2 cups water and give it one gentle stir, making sure all the rice is submerged.
• Close the lid and set the valve to Sealing.
• Press the Rice button, or manually cook on High Pressure for 5 minutes.
• When the cooking time is done, carefully move the valve to Venting to release pressure.
• Open the lid, fluff the rice gently with a fork, and stir in the chopped cilantro.
• Open the lid and get ready for that amazing aroma to hit you.
• Fluff the rice gently with a fork, then stir in the fresh cilantro and squeeze of lime juice.
• If using cheese, add it now while the rice is still hot, so it melts beautifully. Taste and adjust salt if needed.

Video

Notes

• Rinse the rice several times until the water runs almost clear. Drain and set aside.
• In a large heavy-bottomed pot or deep pan with a lid, heat the olive oil over medium heat.
• Add garlic and jalapeños. Sauté for 30-60 seconds until fragrant (do not burn).
• Add the diced onion and cook for 3-5 minutes, stirring, until it starts to soften and turn translucent.
• Add bell peppers, corn, and black beans. Cook for 2-3 minutes, just to warm them through and coat them in the oil and aromatics.
• Add the rinsed rice to the pot. Stir for 1-2 minutes so the rice gets lightly coated in the oil and mixes with the veggies.
• Add taco seasoning and salt to taste and mix well.
• Pour in the salsa and 2 cups water.
• Stir everything together, making sure the rice is evenly distributed and submerged.
• Taste the liquid and adjust salt if needed now (it should taste slightly salty).
• Increase heat to medium-high and bring the mixture to a gentle boil.
• Once it boils, reduce heat to low, cover the pot tightly with a lid, and let it simmer for about 15-18 minutes.
• Do not stir while it cooks. Check near the end: if the rice is not done and looks dry, add 2-4 tablespoons of hot water, cover, and cook a few more minutes.
• Turn off the heat and let the pot sit covered for 5-10 minutes.
• Open the lid, sprinkle in the chopped cilantro, and gently fluff the rice with a fork, mixing the veggies and beans evenly.
• Serve warm in bowls with your favorite toppings: avocado, olives, cheese, extra salsa, shredded lettuce, and lime wedges.

Nutrition

Equipment

• Royal White Basmati Rice, 20 Pound
• Instant Pot Ultra 6 Qt 10-in-1
• Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker

Ingredients

• 2 cups long grain white rice washed and rinsed
• 2 cups water
• Salt to taste
• 2 tablespoon cilantro chopped
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 2 jalapeños finely chopped (adjust to taste)
• 1 onion small, diced
• 2 cups bell peppers diced, any color
• 1 cup corn fresh or frozen
• 1 14.5 ounce can black beans, drained
• 1½ cups salsa
• 3 tablespoons taco seasoning
• 1 avocado diced
• A few olives sliced (optional)
• 1 cup shredded cheese optional

Instructions

• Rinse the rice multiple times until the water runs mostly clear. Drain well and set aside.
• Turn the Instant Pot to Sauté. When hot, add olive oil.
• Add garlic and jalapeños and sauté for 30–60 seconds until fragrant.
• Add Onions
• Add the chopped onions. Sauté for 3–5 minutes until they start to soften and turn translucent.
• Add veggies, beans, and seasoning
• Stir in bell peppers, corn, black beans, rinsed rice, salsa, salt to taste, taco seasoning, and olives (if using). Mix everything well so the spices and salsa coat the rice evenly.
• Pour in 2 cups water and give it one gentle stir, making sure all the rice is submerged.
• Close the lid and set the valve to Sealing.
• Press the Rice button, or manually cook on High Pressure for 5 minutes.
• When the cooking time is done, carefully move the valve to Venting to release pressure.
• Open the lid, fluff the rice gently with a fork, and stir in the chopped cilantro.
• Open the lid and get ready for that amazing aroma to hit you.
• Fluff the rice gently with a fork, then stir in the fresh cilantro and squeeze of lime juice.
• If using cheese, add it now while the rice is still hot, so it melts beautifully. Taste and adjust salt if needed.

Video

Notes

• Rinse the rice several times until the water runs almost clear. Drain and set aside.
• In a large heavy-bottomed pot or deep pan with a lid, heat the olive oil over medium heat.
• Add garlic and jalapeños. Sauté for 30–60 seconds until fragrant (do not burn).
• Add the diced onion and cook for 3–5 minutes, stirring, until it starts to soften and turn translucent.
• Add bell peppers, corn, and black beans. Cook for 2–3 minutes, just to warm them through and coat them in the oil and aromatics.
• Add the rinsed rice to the pot. Stir for 1–2 minutes so the rice gets lightly coated in the oil and mixes with the veggies.
• Add taco seasoning and salt to taste and mix well.
• Pour in the salsa and 2 cups water.
• Stir everything together, making sure the rice is evenly distributed and submerged.
• Taste the liquid and adjust salt if needed now (it should taste slightly salty).
• Increase heat to medium-high and bring the mixture to a gentle boil.
• Once it boils, reduce heat to low, cover the pot tightly with a lid, and let it simmer for about 15–18 minutes.
• Do not stir while it cooks. Check near the end: if the rice is not done and looks dry, add 2–4 tablespoons of hot water, cover, and cook a few more minutes.
• Turn off the heat and let the pot sit covered for 5–10 minutes.
• Open the lid, sprinkle in the chopped cilantro, and gently fluff the rice with a fork, mixing the veggies and beans evenly.
• Serve warm in bowls with your favorite toppings: avocado, olives, cheese, extra salsa, shredded lettuce, and lime wedges.

Nutrition