Instant Pot Spanish Rice
Instant Pot Spanish Rice is an easy recipe using pantry staples. A delicious side dish that tastes like it’s from your favorite Mexican restaurant, but made at home!
Servings: 8 people
Ingredients
- 2 cups long-grain white rice rinsed
- 2 tbsp olive oil extra virgin
- 1/2 sweet onion diced
- 1 jalapeno pepper seeded and finely chopped
- 3 garlic cloves minced
- 2 cups low-sodium vegetable broth
- 1/4 cup water
- 1 1/2 tsp kosher salt
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1/2 cup tomato sauce
- 1 tbsp unsalted butter
- cilantro for garnish, optional
Instructions
- Rinse the long-grain white rice in cold water. Pour off the starchy water until the water is nearly clear. Set aside.
- Press saute and allow the instant pot to heat. Add the extra-virgin olive oil and allow to heat. Then add diced onions, minced garlic, and finely chopped jalapenos. Saute until onions are translucent, about 2 - 3 minutes. Turn off the saute function.
- Add the low-sodium vegetable stock and water. Scrape down the sides. Next, add the kosher salt, paprika, chili powder, cumin, and oregano. Stir until the spices are mixed. Add the rinsed rice and stir to combine. Finally, add the tomato sauce and stir until all ingredients are combined.
- Place the lid on your Instant Pot, press the pressure cook button, and set the timer for 4 minutes. Let the steam release from the instant pot entirely on its own. Carefully remove the lid and fluff the rice with a fork. Add the unsalted butter and blend in with the rice. Add chopped cilantro as an optional garnish!
- Serve and ENJOY!
Notes
- Be sure not to touch your face or eyes, and wash your hands after handling the jalapenos.
- Store your leftover rice in an airtight container for up to 5 days in the refrigerator. To reheat your rice, place it in the microwave or on the stove for a few minutes. Add a small amount of broth or water to return some of the moisture removed during refrigeration.
- You may freeze your Spanish Rice by allowing the rice to cool completely. Then transfer the cooled rice to a freezer bag or freezer-safe airtight container. Remove the excess air in the container or bag to reduce the chances of freezer burn. You can freeze for up to 3 months. Don’t forget to label your container with an expiration date!