Instant Pot Mexican Rice {Meal Prep}

Name: Instant Pot Mexican Rice {Meal Prep}
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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)

Jump to Recipe Pin Recipe Print Recipe

This Instant Pot Mexican Rice is perfect for meal prep and tastes just like your favourite chicken burrito bowl with Tex Mex toppings!

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like canola, grapeseed or avocado oil.
Chicken breasts – boneless chicken thighs would also work but would increase the calorie count.
Yellow onion – white or red onions can be used but have a slightly different flavour.
Garlic – fresh garlic is best but jarred minced garlic will work in a pinch.
Taco seasoning – I make my own using a blend of paprika, garlic powder, onion powder, chili flakes, cumin, coriander and chili powder.
Black beans – chickpeas or kidney beans would be a good substitute here.
Frozen corn – you could also use fresh but frozen is faster and just as good.
Salsa – make your own or use store-bought versions.
Chicken broth – vegetable broth would also work.
White rice – or any other kind of rice you like.
Bell peppers – you could also try poblano or Anaheim peppers.
Salt – to taste

How to make Mexican rice in the Instant Pot

Add the first 10 ingredients in order.
Cook on high pressure for 4 minutes.
Do a quick release of the pressure.
Stir in the bell peppers.
Serve with jalapeno and avocado and enjoy!

What’s the difference between Mexican rice and Spanish rice?

It all comes down to the spices and the texture. Spanish rice uses saffron whereas Mexican rice uses cumin, and Spanish rice tends to be firmer while Mexican rice is more tender and softer. Both are delicious – it just all comes down to preference!

Frequently Asked Questions

Is Mexican rice healthy?

Most restaurant versions of Mexican rice can lean towards the unhealthier side because they use so much salt and oil, but when you make your own, Mexican rice can actually be quite healthy. This recipe only uses one tablespoon of oil and half a teaspoon of salt and is full of veggies.

How many calories are in this recipe?

This Mexican rice recipe has 378 calories, which makes it a great option for lunch or dinner. The chicken, beans and veggies make it super filling.

Is it gluten-free?

Yes, this recipe is gluten-free. Just make sure to double-check the package of whatever rice you’re using to ensure it doesn’t contain any traces of gluten.

Storing and reheating

This Mexican rice recipe is perfect for meal prep and will last in the fridge for up to 5 days. Store individual servings in glass meal prep containers, then reheat in the microwave for 2 to 3 minutes. I recommend sprinkling some water over top before microwaving so that the rice doesn’t dry out. Add on some fresh jalapeno and avocado then dig in!

Can you freeze Mexican rice?

You can freeze this recipe in individual serving-size glass containers for up to 3 months. The texture won’t be exactly the same as when it’s fresh, but it’ll still be good! Sprinkle some water over top to prevent the rice from drying out and reheat it in the microwave for 6 to 7 minutes from frozen, stirring halfway through.

More Instant Pot rice recipes

Meal prep tools for this recipe

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!