Instant Pot Spanish Rice
This Instant Pot Spanish Rice is a quick, flavorful side dish that elevates any meal!
Servings: 4 servings
Ingredients
- 2 cups long-grain rice
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 1 small jalapeño seeded and finely minced
- 2 cloves garlic minced
- 2 cups low sodium chicken stock or vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 cup tomato sauce
- 1 tablespoon unsalted butter optional
Instructions
- Begin by setting your Instant Pot to the sauté mode. Add the extra virgin olive oil, allowing it to heat up for a minute. Then, add the diced yellow onion and jalapeño. Sauté for about 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the kosher salt, paprika, chili powder, cumin, and oregano. Stir well to combine and let the spices toast for about a minute.
- Add the long-grain rice to the pot, stirring it into the onion and spice mixture. Toast the rice for 2-3 minutes.
- Carefully pour in the chicken stock and tomato sauce. Stir to combine, ensuring no rice grains are sticking to the bottom.
- Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set the pressure cooker to high pressure for 6 minutes. Allow for a natural pressure release for about 10 minutes before performing a quick release.
- Once all the pressure is released, carefully remove the lid. If you chose to add butter, stir it in now. Fluff the rice with a fork and serve warm.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Notes
- For a spicier kick, use a serrano pepper instead of jalapeño.
- Swap the chicken stock for vegetable broth for a lighter version.
- Once cooled, this rice can be frozen for up to 3 months.