When it comes to creating a quick and flavorful side dish, instant pot Spanish rice is a go-to choice for many home cooks. With its simple preparation and vibrant flavours, this dish is a crowd-pleaser that pairs well with a variety of main courses.
Ingredients:
2 cups long-grain white rice
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 cups vegetable or chicken broth
Chopped fresh cilantro, for garnish (optional)
Instructions:
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
Turn on the Saute function on your Instant Pot and heat the olive oil. Add the diced onion and cook until it becomes soft and translucent.
Add the minced garlic, diced bell peppers, cumin, paprika, and salt. Saute for another 2-3 minutes until the peppers are slightly softened.
Press the Cancel button on the Instant Pot to turn off the Saute function. Add the diced tomatoes (with their juice), rinsed rice, and vegetable or chicken broth to the pot. Stir everything together.
Close the lid of the Instant Pot and make sure the valve is set to the Sealing position. Cook on Manual/Pressure Cook mode for 4 minutes.
Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
Open the lid and fluff the rice with a fork. Let it sit for a few minutes to absorb any remaining liquid.
Serve the Spanish rice hot, garnished with chopped fresh cilantro if desired.
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Instant Pot Spanish Rice Recipe
Ingredients
- 2 cups long-grain white rice
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 2 cups vegetable or chicken broth
- Chopped fresh cilantro, for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well and set aside.
- Turn on the Saute function on your Instant Pot and heat the olive oil. Add the diced onion and cook until it becomes soft and translucent.
- Add the minced garlic, diced bell peppers, cumin, paprika, and salt. Saute for another 2-3 minutes until the peppers are slightly softened.
- Press the Cancel button on the Instant Pot to turn off the Saute function. Add the diced tomatoes (with their juice), rinsed rice, and vegetable or chicken broth to the pot. Stir everything together.
- Close the lid of the Instant Pot and make sure the valve is set to the Sealing position. Cook on Manual/Pressure Cook mode for 4 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid and fluff the rice with a fork. Let it sit for a few minutes to absorb any remaining liquid.
- Serve the Spanish rice hot, garnished with chopped fresh cilantro if desired.