Skip the restaurants and make your own Mexican Rice right in your Ninja Foodi! It's easy, it's quick and, most importantly, it's delicious!
I must confess that I am not a fan of boring food and have always found that the rice served in most Mexican restaurants to be a bit on the boring side. I usually coat mine with melted cheese to jazz it up some.
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With this recipe for Ninja Foodi Mexican Rice, it's already jazzed up! The flavors are simple and not spicy, but they are so well-balanced that you can eat this as a main meal!
Seriously, I have done it! I simply added some leftover Mexican Shredded Chicken, a little cheese, a dash or 5 of hot sauce and called it dinner! Delicious dinner at that!
What Can I serve with this Mexican Rice?
Like I said above, I love it with some Mexican shredded chicken, but there are tons of uses for this rice!
It pairs perfectly with some Homemade Refried Beans! You can make those right in the Ninja Foodi, too!
This rice is also great for stuffing into burritos or chimichangas (recipe coming soon)
What would you serve with your Mexican Rice?
What kind of Rice do I need to make Mexican Rice?
You will have the best results if you use a basmati rice, but you can use any long grain rice if that's all you have.
Basmati rice will give you the correct texture for your Mexican Rice and it cooks up fluffier and drier than other types of long grain rices.
Other long grain white rices, like Jasmine or plain white rice, tend to be a little stickier when cooked, but I'm pretty sure they will work in this recipe as long as you toast them up first.
If you want to use a brown rice instead of a white rice, you can do that, as well, but you will need to increase the steaming time for sure. Although I have not tested this recipe with brown rice, I would start off with more liquid, maybe 3 cups and increase the time to 30-40 minutes. OR, you can certainly PC the brown rice and shorten that time a bit.
Do I Rinse the Rice?
I almost always recommend rinsing your rice really well before cooking, but I didn't rinse the basmati before toasting it in this recipe.
My thought process was, why wet something you want to toast? It didn't make sense to do it that way, so I didn't. Then, I looked it up on the internet and I am not sure if I should have rinsed it or not.
I looked up various rice pilaf recipes that use the same technique of sautéing the rice and they don't mention rinsing the rice first, but in other places on the internet I do see that it is recommended to rinse the rice before sautéing.
I think it is perfectly fine either way, but I didn't rinse my rice and it was perfect!
Can I make this Mexican Rice in an Instant Pot?
Usually most recipes for the Ninja Foodi can be easily converted to the Instant Pot, especially the new Instant Pot Duo Crisp, however, the steam function does work a little bit different on most IP's.
On most Instant Pots, the steam function is used with the vent closed. I do believe there is one model where the steam function does work with the vent open, but on my Instant Pot Duo Crisp you have to close the vent in order for the countdown to start.
This really makes no sense to me because if you trap the steam in by sealing the lid, wouldn't that be like pressure cooking? Trapped steam creates pressure.
Anyway, you can certainly make this recipe in your Instant Pot, but I would go ahead and use a 1:1 ratio of rice to liquid and PC for 2 minutes instead of steaming since I'm not really sure how long to advise you to set the steam function on the IP. Next time, I'll make this in my IPDC and then I'll update the post with better directions.
Is this Mexican Rice Spicy?
Nope, not even a little bit! Of course, you can change all that with a little chipotle pepper or keeping the seeds in the jalapeno pepper.
I like to keep mine basic and then spice it up when serving so everyone can enjoy it the way they like it.
Can I change the Vegetables or omit them?
Sure! I do think the onions give a lot of flavor and I love the look of the carrots and peppers, but you don't have to use any of them if you don't want to.
You can also add more if you like. I think corn would be great and even black beans would work great.
I would drain and rinse the beans and add them in before you steam the rice.
How does the Steam Function Work on the Ninja Foodi?
The steam function on the Ninja Foodi is one of my favorite functions! I use it all the time to heat up leftovers and it works great!
I had had a problem with PC rice right in the inner pot getting sticky and clumping and then I tried the steamed function! WOW! That's all I have to say!
The rice was so nice and fluffy and not sticky at all. I knew this would be a great way to do this Mexican Rice recipe and it is!
The steam function uses the pressure lid, but you have to keep the valve VENTED in order for it to work correctly. You want the steam to escape as it cooks.
You also have to increase the fluid amount because there is evaporation and if you don't add enough, you can run out and scorch your rice. I found that for basmati rice a 1:2 ratio is great. So, for every cup of rice, you will need 2 cups of water. This should apply for jasmine and plain long grain rice.
You may have the red or silver pin pop up during steaming and don't worry about that. As long as your valve is vented, you are fine. If the steaming time has run out and the Ninja Foodi switches over to "keep warm" and the pin is still up, just wait until it drops naturally and then open the lid.
If you haven't tried the steam function yet, you are going to LOVE it!
How to Make Mexican Rice in the Ninja Foodi
Cut up all the vegetables into ¼" dice. I removed the seeds from the jalapeno pepper, but you can add them in if you want a little more heat.
Heat the oil in the inner pot of the Ninja Foodi on high sear/sauté and add the 1 cup of rice. Stir constantly while the rice toasts in the oil. You should see it starting to brown within 3-5 minutes.
Then, add the vegetables and spices and sauté for 3-5 minutes.
Add the tomato paste and stir to combine.
Add 2 cups of water to the rice and place the pressure lid on. Make sure the valve is turned to VENT and select the steam function for 8 minutes.
When the time is up, remove the lid and stir the rice. You can also leave it on keep warm until you are ready to serve it.
Top with desired toppings and Enjoy!
Ninja Foodi Mexican Rice
Equipment
- Ninja Foodi Pressure Cooker
Ingredients
- 2 tablespoon canola or vegetable oil any oil is fine
- 1 cup basmati rice
- ½ green pepper diced
- 1 onion about 1 cup
- 1 carrot diced
- ½ red bell pepper diced
- 1 jalapeno pepper diced
- 2 Tbsps tomato paste
- 2 cups water
Spice Blend
- 1½ teaspoon fine grind sea salt
- 1½ teaspoon cumin
- 1½ teaspoon smoked paprika
Instructions
- Place oil in the inner pot of the Ninja Foodi and heat on high sear/sauté. I do not rinse the rice in this recipe since we are toasting it. Dice all the vegetables into ¼" dice.
- When the oil is hot, add the rice and sauté on high for 3-5 minutes, stirring constantly.
- When the rice starts to brown, add in the vegetables and the seasoning blend. Stir and sauté 3-5 minutes. Add in tomato paste and stir to combine. Pour in 2 cups of water and put the pressure lid on. Turn the seal to vent and select the steam function for 8 minutes. When finished, remove lid and stir rice.
- Serve & Enjoy
Nutrition
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Susan
HI Louise. This recipe is great - have already made it several times and it gets even better as leftovers. Each time, I've followed the directions exactly, but when I set my Foodi to steam for 8 minutes, I get a "water" notice. I've added more water until the notice goes away, but then my rices ends up too wet. I upped the steam time to 9 minutes last night, but still needed more. Just wondering why this keeps happening. I suppose there's no harm in steaming for 10 or 11 minutes?
Thanks!
Louise
What size Foodi do you have? I would try rinsing your rice a little longer to really get the starch out. Also, what kind of rice are you using?
Susan
Using Basmati Rice, in the 8 quart Foodi (not the XL). Hadn't rinsed the rice, as I was browning it as per the recipe. Thanks!
Helen Jobling
Hi
I am from the UK . I have recently bought a NInja Foodi (6quart) and I made your Mexican Rice yesterday. It was the first time I'd made rice and it was honestly delicious. I watched your YouTube video beforehand and found it very easy to follow.
The only problem I have is My husband and I have been eating this rice for the last 3 meals as it makes so much lol. If I was to half the ingredients, would I still steam the rice for the 8 minutes or would I need to reduce the time as well? I'd appreciate your help and advice as I am still very new to using the Foodi. Thank you once again
Louise
If you cut the recipe in half, I think you would still steam the 8 minutes. However, some people have doubled it and said that they had to increase the time some. Please let me know if you try it!
Bessida
This looks soo yum, I can't wait to make it! If I were to make 2 cups of rice instead of 1 cup, would I increase the steaming time or keep the same?
By the way, i love so many of your recipes. Your bbq ribs have become a staple in our household specially the beginner's luck rub. Thank you for all you do for us.
Louise
I think the time will be the same, but I would check on it and if it needs more time, it's easy to put the lid on and steam a few more minutes.
Alice Crawford
I steamed my rice first....first time using the pressure cooker. Is there a way to make the mexican rice with already cooked rice. I did this before i found your recipe. I was thinking of adding Rotel tomatoes with green chilies and some seasoning and set it on sautee for a few minutes. Not sure if this will work.
I will try your recipe next time for sure though.
Louise
Yes, that should work just fine. I've made Mexican rice after the rice is cooked many times.
diane
OMG, Louise! i made 3 of your ninja foodi meals in the last 2 weeks—the chili, the beef stew and today the Mexican rice! Sooooooo delish! Ty, ty, ty! Im getting the ninja grill pro tmro! Cant wait!! Have you ever had cooked carrots with ginger and butter? Amazing. My cousin makes it but cant give me quantities or cook times. Any interest in trying out how to make that in the foodi as a side dish? Like you’re not busy enough already! lol. Just thought i’d ask.
Louise
I'm so glad you are enjoying the recipes! Yes, I have made carrots with ginger and butter before, they are delicious! I'll put them on my list. I think I used powdered ginger, do you know what your cousin used?
diane
Hi Louise!
Oh yay! He used fresh ginger. There was sugar involved too. Thanks so much for considering this dish!
Louise
Got it! I like the idea of fresh ginger better! Sugar is a must! LOL
Becky O
I have a version of this recipe that I have made for years by steaming the carrots and then after steamed I would melt a bit of butter in skillet and then add 1/4 teaspoon each of cinnamon, ground allspice and ginger and add steamed carrots...You may try a variation of that when you come up with your Foodi version!