Instant Pot Spanish Rice
Make a batch of Spanish rice quickly and easily in your Instant Pot. This Mexican tomato rice recipe is seasoned with cumin, garlic and chili powder for one delicious side dish.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- ¼ cup minced onion
- 1 clove garlic minced
- 1 cup long grain white rice rinsed
- 1 cup chicken stock
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and black pepper
- 4 oz canned diced or crushed tomatoes or tomato sauce
Instructions
- Set Instant Pot to SAUTE. Add the olive oil and onions and cook until translucent. Add in the garlic and cook for 30 seconds. Add in rice and saute for 2 minutes. Pour in chicken stock then add cumin, chili powder, salt and pepper. Stir. Pour in tomato sauce but do not stir.
- Close lid and turn Instant Pot to Manual or High Pressure and cook for 4 minutes. When the timer beeps, allow pressure to naturally release for 10 minutes, quick release remaining pressure. Carefully, remove lid and fluff rice with a fork. Taste and adjust seasoning. Serve immediately.
Notes
- Rinse your rice before adding it to the Instant Pot. This removes starch which can make your rice clumpy and sticky.
- Saute the rice before adding the stock. This helps to get a richer and toastier flavor.
- Let your Instant Pot naturally release pressure. If you quick release, the rice won't be fully cooked.
Nutrition
Calories: 268kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 136mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg
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