Easy Instant Pot Spanish Rice Recipe
Make a delicious and flavorful side dish in no time with this Easy Instant Pot Spanish Rice Recipe! Tender rice is infused with bold spices, tomatoes, and garlic, creating the perfect companion for your favorite Mexican dishes. It’s quick, simple, and packed with vibrant flavors the whole family will love!
Ingredients
- 3 Tablespoons olive oil
- 1 cup yellow or white onion chopped or finely diced
- 2 cups long grain rice
- 2 cloves fresh garlic minced
- ¾ cup minced tomatoes
- 2 ½ cups chicken stock
- ½ teaspoon cumin
- ½ teaspoon chili powder optional
- ⅛ cup cilantro Finely chopped
Instructions
- Turn the Instant Pot to Saute Mode. Once the Pot gets hot, add the oil, and onions. Cook the onions about 4 minutes until they become soft.
- Add in the garlic and cook with the onions in the pot for about 2 mintutes.
- Add in the rice and mix well to incorporate the onion and garlic to each grain. Allow the rice to brown for about 5 minutes.
- Add the stock, diced tomatoes, cumin, and chili powder to the Instant Pot. Stir well. Scrape the bottom of the pot to remove any food that has stuck to the bottom of the pot. Press the cancel button.
- Close the Instant Pot by twisting on the lid. Close the valve, and set the Instant Pot to High Pressure for 8 minutes.
- After it has cooked for 8 minutes, release pressure manually.
- Stir and fluff the rice. Plate on a dish or in a bowl alongside your favorite dish, or by itself. Garnish with cilantro.
Notes
Storage and Reheating Instructions
Fridge: Mexican rice is best eaten straight away, after cooking. Allow the rice to cool for 20 minutes before storing any remaining food. You can store Mexican rice for 3 days in the fridge in an airtight container.
Freeze: Allow the cooked rice to cool completely before transferring it into a freezer-safe container or bag.
You can store frozen Spanish Rice for up to 3 months in the freezer. Reheat: When you are ready to serve, allow the Mexican rice to thaw in the refrigerator overnight, then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in 30-second intervals, stirring between each interval until the rice is warm. Enjoy!
You can store frozen Spanish Rice for up to 3 months in the freezer. Reheat: When you are ready to serve, allow the Mexican rice to thaw in the refrigerator overnight, then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in 30-second intervals, stirring between each interval until the rice is warm. Enjoy!
Nutrition
Calories: 345kcalCarbohydrates: 58gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 190mgPotassium: 313mgFiber: 2gSugar: 4gVitamin A: 143IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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