Mexican Fiesta Rice

Author:

Soniya Saluja

Make colorful Instant Pot Fiesta Rice loaded with peppers, corn, and black beans! This one pot Mexican rice is ready in just 20 minutes. Family approved!

4.58 from 21 votes

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Course: Mexican Recipes, Side Dish

Cuisine: Mexican

Prep Time: 2

Cook Time: 5

Natural Release: 5

Total Time: 13

Servings:

Calories:

426kcal

Equipment

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

Stove Top Instructions

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.

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