Instant Pot Spanish Rice
User Reviews
5
Instant Pot Spanish Rice
Description
This recipe uses rinsed long grain white rice sautéed with diced onions and minced garlic for foundational flavor. It incorporates cumin, chili powder, paprika, oregano, salt, and pepper to deliver traditional Spanish-seasoned notes. Cooking in the Instant Pot with chicken broth and tomato sauce under high pressure for three minutes, followed by a natural pressure release, creates an even cooking environment that allows the rice to absorb the spices and tomato richness thoroughly. The final step adds fresh chopped cilantro for a bright finish. The dish yields fluffy rice with a well-rounded, savory profile.
It can be served as a flavorful side dish or base for meals requiring seasoned rice. Adjustments can be made using alternative oils or broth types without losing essential flavor, and it freezes well for convenience.
Note that substituting brown rice requires a significantly longer cooking time of 22 minutes on high pressure. Leftovers store well refrigerated for up to five days or frozen for three months.
Ingredients
- 2 cups long grain white rice
- 2 Tablespoons butter
- 1/2 white onion diced
- 2 teaspoons garlic minced
- 2 cups chicken broth
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup tomato sauce
- 3 Tablespoons cilantro chopped
Instructions
- Rinse the rice thoroughly in a colander.
- Turn the instant pot to the sauté setting and add in the butter. Heat until melted.
- Add in the onion and sauté for a few minutes until the onion is soft and translucent.
- Stir in the garlic and cook for 1 minute until aromatic. Turn the instant pot off.
- Stir in the chicken broth and make sure to scrape any brown bits off the bottom of the instant pot insert.
- Stir in the rice and seasonings. Make sure that the rice is covered in the broth (press it down if needed).
- Pour the tomato sauce on top but do not mix in.
- Seal the instant pot and cook on high pressure for 3 minutes.
- After the cooking time, allow the pressure to release from the instant pot naturally for 15 minutes.
- After 15 minutes, move the knob on the instant pot lid from the sealing to the venting position to release the remaining pressure from the instant pot.
- Let the rice sit for 5-10 minutes. Then fluff the rice with a fork.
- Stir in the chopped cilantro, serve warm and enjoy!
Notes
- You may substitute oil for butter when sautéing the ingredients.
- Vegetable broth or water can replace chicken broth, but chicken broth adds more depth of flavor.
- Leftover rice stores up to 5 days in an airtight container or freezes for up to 3 months.
- For brown rice, increase the cooking time to 22 minutes at high pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 684mg | 29% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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