Instant Pot Spanish Rice
Do you normally make Spanish Rice out of a box? Let me tell you, you don't have to! I just love the way this Instant Pot Spanish Rice turned out! It's so much better than the boxed variety! And tastes like restaurant quality, too!
Servings: 6
Calories: 396kcal
Ingredients
- 3 Tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cups long grain brown rice
- 2 teaspoons of minced garlic in a jar
- 1 cup stewed or crushed tomatoes
- 2 1/2 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon dried cilantro optional
Instructions
- Start by sautéing the onion and garlic. Push the Sauté button, pour in some olive oil and then your onions & garlic. Cook until they are starting to become transparent and soft.
- Next, rinse your rice and then add it to the Instant Pot along with the stewed tomatoes, chicken broth, cumin and chili powder. Rinsing the rice will help it not stick to the bottom.
- Replace the lid. Close the valve and set the timer for 22 minutes on manual or pressure cook (depending on your Instant Pot). If you're using white rice, only cook it for 8 minutes.
- After the timer has beeped, let it sit for 5-10 more minutes before releasing the pressure and then opening the lid.
- When you do open the lid, there will be some liquid on top. This is totally normal. Just stir that back into the rice and it will be perfect!
- Top it with a little bit of fresh or dried Cilantro and enjoy!
Notes
- Elevation matters. If you are in a higher elevation, you may want to adjust your cook time.
- Please be sure to rinse your rice to prevent sticking and/or scorching.
Nutrition
Calories: 396kcal | Carbohydrates: 69g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 430mg | Potassium: 461mg | Fiber: 4g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 2mg