Instant Pot Spanish Rice
Instant Pot Spanish Rice, also known as Mexican Rice, tastes like the rice from an authentic Mexican restaurant. Loaded with flavor, easy to make, and super affordable pantry ingredients is all you need.
Servings 8
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons extra-virgin olive oil
- 1/2 of a sweet onion finely diced
- 1 jalapeno seeds and membrane taken out, finely diced)
- 3 garlic cloves (minced, pressed, or chopped)
- 2 cups low-sodium vegetable broth
- 1/4 cup water
- 1½ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1/2 cup tomato sauce
- 1 tablespoon unsalted butter
- chopped cilantro (optional garnish)
Instructions
- Rinse the white rice, inside a fine mesh strainer, under cold water until the water runs clear. Let it drain for a bit to remove the excess water while you prepare the rest.2 cups long-grain white rice
- Press the sauté button on a 6QT Instant Pot and allow to heat. Add the extra-virgin olive oil, diced onions, garlic, and jalapeño. Sauté for 2-3 minutes until the onions turn translucent. Turn off the sauté function.2 tablespoons extra-virgin olive oil, 1/2 of a sweet onion, 1 jalapeno, 3 garlic cloves
- Add in the broth and water, and scrape down the sides and bottom of the instant pot insert to remove any stuck on ingredients.2 cups low-sodium vegetable broth, 1/4 cup water
- Next, add the kosher salt, chili powder, paprika, cumin, and oregano and stir until combined. Add in the rinsed white rice and stir to combine.1½ teaspoons kosher salt, 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon oregano
- Finally, add the tomato sauce and stir to combine.1/2 cup tomato sauce
- Place the lid on the instant pot, making sure the valve is set to the 'sealed' position, and press the 'pressure cooker' or 'manual cook' button, and set the cook time to 4 minutes.
- When done, allow the instant pot to do a natural pressure release for 15-20 minutes until all the pressure/steam is released. * A natural pressure release is when you leave it alone after the cook time and don't manually switch the valve to the 'venting' position. You want to allow all the pressure and steam to naturally release by letting it sit there.
- Remove the lid and fluff the rice with a fork. Add the butter and gently stir to allow the butter to melt into the rice.1 tablespoon unsalted butter
- Add chopped cilantro, if desired, and serve!chopped cilantro
Video
Notes
Garlic : Use fresh garlic cloves that have been minced or pressed, or garlic paste from a tube, or chopped garlic from a jar.
Broth : Low-sodium chicken broth can also be used. If using regular salted broth then I suggest reducing the salt to 1 teaspoon in the recipe, maybe more if needed.
Onion : A yellow onion or white onion can also be used.
Jalapeño Tips : Cover your hands with plastic sandwich ziploc baggies or latex gloves to avoid getting the juice in your eyes or around your face. Be sure and wash your hands throughly after handling a jalapeño and don't touch your face. For more heat, leave the seeds and white membrane inside the jalapeño and just slice the whole thing. For less heat, remove the seeds and white membrane from inside the jalapeño before slicing and chopping.
Natural Pressure Release : Once the cook time is done, do not touch the instant pot or move the valve to the 'venting' position. Leave it alone and allow the pressure to escape naturally on its own. It will take about 15-18 minutes before you are able to open the lid fully.
Rice : I recommend only using long-grain white rice in this recipe. You can use brown rice but the cook time for the rice will need to be increased to 20 minutes + the natural pressure release time.