This Instant Pot Mexican Rice is like a big one pot chicken burrito bowl filled with all your favourite tex mex toppings – and it’s perfect to take for lunch in some meal prep bowls!
This recipe is definitely one of my go-tos when I don’t know what to make for dinner: it’s filling, has all your veggies, grains and protein all in one and is just bursting with flavour without even compromising on the health factor either!
I’ve made some similar Instant Pot Burrito Bowls for my other general meal prep website, The Girl on Bloor, but that recipe includes cheese and sour cream so I’m popping in with a dairy free Mexican Rice recipe right here, and you can even make it easily vegetarian by omitting the chicken and using vegetable broth. How easy is that?!
If you make this Instant Pot Mexican Rice vegetarian as well, then just know that you will probably be saving a ton of money but still enjoying lots of food.
This is definitely what student Taylor would have needed in her life back in the day when money was tight but the appetite was still large. 😉
And the veggies! You can easily customize what you use in this Instant Pot Mexican Rice. Don’t have any bell peppers on hand? Not to worry! Dump in some spinach or mix in some zucchini..whatever you have on hand already works. If you keep a well-stocked pantry and freezer you should already have black beans, salsa, rice and corn on hand so you’re already halfway to dinner!
Of course I also like to get fancy and top this Instant Pot Mexican Rice off with some sliced avocado and jalapeno (I’m also using my fave pico de gallo and some cilantro later on when I reheat these bowls for dinner) but you don’t have to get too fancy here.
The key is simplicity.
And by simplicity I mean one pot, way less dishes and clean up. You can literally dump ALL the ingredients in your Instant Pot and within 20 minutes it will all be fully cooked and from there it’s just a matter of packing up your leftovers.
This Instant Pot Mexican Rice is so perfect for meal prep too!
Whether you make it with chicken or keep it vegetarian, you are guaranteed to have a filling lunch the whole week long thanks to a recipe that is ready in under half an hour.
I definitely need to batch cook more because it really does start you off on the right foot and help you stick to your diet and wellness goals during the week. Even if you don’t eat this Mexican Rice for lunch you can make it in a flash for dinner or enjoy it as dinner even if it’s leftover. The flavours are still just as great on day five as they are on day one.
To keep the sodium levels down I use homemade taco seasoning without any added salt. I’ll typically use an equal blend of paprika, garlic powder, onion powder, chili flakes, cumin, coriander and chili powder and store it in a ziploc bag or plastic container just so I have some when I need to use it from time to time – I LOVE making homemade spice blends!
They’re so much cheaper to make too! So feel free to go with homemade taco seasoning and you could even use water instead of chicken broth if you’re really trying to cut the sodium.
This Mexican Rice is super versatile and customizable!
Will you be making this Instant Pot Mexican Rice?
I can totally see myself making this year round – and don’t be afraid to get creative with the toppings! That’s a key way I switch up my weekly dinner menu and remain motivated to eat all my food!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60 is the version I use in this recipe.
Grab some glass meal prep bowls if you plan on packing this rice up for lunch!
And of course I get all my free-range chicken from Butcher Box!
Meal Prep Instant Pot Mexican Rice
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp homemade taco seasoning (or chili powder)
- 1/2 tsp salt
- 1 can black beans, drained
- 1 cup frozen corn
- 1 (425mL) jar salsa
- 2 1/2 cups chicken broth
- 1 1/2 cups white rice
- 1 each red, green and yellow bell pepper, diced
- 1 jalapeno pepper, sliced
- 1 avocado, sliced (optional)
- Add olive oil, chicken, onion, garlic, taco seasoning, salt, black beans, corn, salsa, broth and rice to the Instant Pot in that order. Cook on high pressure for 4 minutes - Instant Pot will take 15-20 minutes to come to pressure then pressure cook the 4 min.
- Do a quick release of the pressure and stir in bell peppers; let sit for 5 minutes with the lid on to steam the peppers.
- Divide among meal prep bowls and top with jalapeno and avocado. Serve and enjoy!