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This Instant Pot Spanish Rice is made with simple pantry staples, requires minimal hands-on prep, and delivers restaurant-quality flavor and texture with ease!
We may argue over whether this dish should technically be called Spanish rice or Mexican rice (arroz rojo), but we won't argue over the flavor! Made with onions, jalapeño, tomato sauce, and earthy spices, this rice is the perfect side dish for tacos, especially when paired with Instant Pot refried beans.
Kristen's Keys for Instant Pot Spanish Rice
The secret to getting fluffy, flavorful rice all comes down to a few key tips.
- Use long-grain rice. Short grain rice is better suited to sushi or risotto, as it is higher in starch than long grain rice. I have provided timing for both long-grain white rice or long-grain brown rice.
- Rinse your rice first. This crucial step removes extra starch, preventing sticky, gummy rice.
- Add the tomato sauce LAST and DO NOT stir. Tomato sauce has a tendency to throw a burn notice. Layering it on top of the rice prevents that.
- Natural pressure release is non-negotiable. This gives the rice time to absorb all that flavorful liquid and finish cooking perfectly. Plan for at least 15 minutes.
- Fluff with a fork. Using a fork keeps the grains of the rice intact.
5-star Reader REview
I've tried many Spanish Rice recipes for the Instant Pot but this one is definitely the BEST! -Gina ⭐⭐⭐⭐⭐
Notes on Ingredients
- Rice: Use long-grain white or brown, just adjust cook time based on which you choose.
- Onions and Garlic: Simple, but essential for building flavor.
- Jalapeño: Adds flavor more than heat. For mild rice, remove seeds/ribs and use half; for heat, leave some in (it can get spicy fast). You can skip it, but the flavor won't be quite as rich.
- Seasonings: Cumin, paprika, garlic powder, onion powder, chili powder, and salt. A lot like taco seasoning.
- Broth: Use chicken stock or vegetable broth for depth; water will fall flat.
How to Make Instant Pot Spanish Rice
These step-by-step instructions are provided to help you feel confident, whether you are a seasoned Instant Pot user or just learning how to use your Instant Pot.
- Rinse the rice well. Place your rice to a fine mesh strainer and rinse under cold water until the water runs clear.
- Sauté the aromatics. Using the sauté function, heat a bit of oil for just 30-60 seconds. Once heated, add in the minced onion and jalapeño and cook until softened. Add in the garlic and lightly toast for 30-60 seconds. Then hit cancel to turn the pot off.
- Deglaze inner pot. Pour in broth and use a wooden spoon to scrape up any bits stuck to the bottom. Those browned bits equal flavor AND lifting them from the bottom of the inner pot prevents a burn notice.
- Season the base. Stir in cumin, paprika, chili powder, garlic powder, onion powder, and salt.
- Layer the rice and tomato sauce. Add the rinsed rice and gently press it into the liquid so it is submerged. Pour the tomato sauce right on top but DO NOT STIR.
- Pressure cook. Place the lid on the Instant Pot, be sure the vent knob is locked or sealed and set to cook on high pressure.
- For Long-Grain White Rice: 3 minutes on high pressure
- For Long-Grain Brown Rice: 22 minutes on high pressure
- Let pressure release naturally. Once the cook time is up, let the pressure release naturally for at least 15 minutes. This means to simply leave the Instant Pot along (on the keep warm function) until the lid unlocks on its own or 15 minutes has elapsed. After 15 minutes, you can manually release any remaining pressure by knocking the vent knob from sealed to venting.
- Fluff and finish. Remove the lid, add butter if using, and use a fork to gently fluff the rice, mixing in the tomato sauce and butter as you go.
Recipe Modifications
- Adjust heat: For a mild flavor, remove the seeds and ribs of the jalapeño. Want a little heat? Leave a few seeds in. Not a fan at all? Skip it entirely, but know the rice won't have quite as much depth.
- Vegetarian: Be sure to use vegetable broth instead of chicken stock.
- Vegan: Use vegetable broth and omit the butter or use your favorite non-dairy butter.
- Double the Recipe: If using a 6 or 8-quart model you can double this recipe. Keep the cook time the same, but keep in mind that the amount of time it takes to pressure and for pressure to release naturally will increase. Do not double if using a 3-quart Instant Pot.
- Cut the Recipe in Half: You must cook the full amount for this recipe to work in an 8-quart model. However, the recipe can be halved when using either a 3 or 6-quart model. Keep the cook time the same.
Storage & Reheating Instructions
Keep in mind that rice should be cooled before transferred to a storage container, but also should not be left at room temperature long. I recommend spreading the cooked rice out on a shallow dish, popping in the fridge, and let cool for 15-20 minutes. Once cooled, follow the following instructions:
- Refrigerate: Place cooled rice in an airtight container and store in the refrigerator for 3-4 days.
- Freeze: Place cooled rice into a freezer-safe container and freeze it for up to 3 months. Defrost in the refrigerator overnight and use within 3 days or defrosting.
- Reheat: To reheat, add the rice, along with a splash of stock or water and warm, to a heat-safe bowl. Cover with a damp paper towel and reheat in the microwave in 1-minute intervals until heated through.
Serving Suggestions
Whether it's tucked inside bean burritos, used to make bowls, or served on the side on the side of tacos or enchiladas, Instant Pot Spanish Rice is guaranteed to be a hit. Below are a few entrees I love pairing with this seasoned rice:
Instant Pot Spanish Rice
This easy Instant Pot Spanish Rice recipe comes together with pantry staples to deliver perfectly cooked rice with bold Tex-Mex flavor.
Video
Ingredients
- 2 cups long-grain rice, see notes
- 1 tablespoon extra virgin olive oil
- ¼ cup diced yellow onion
- 1 small jalapeño, seeded and finely minced
- 2 cloves garlic, minced
- 2 cups low-sodium broth, chicken or vegetable
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ⅔ cup tomato sauce
- 1 tablespoon unsalted butter, optional
Instructions
- Place 2 cups long-grain rice in a colander and rinse really well under running water until water runs clear. Drain well and set rice aside.
- Turn the Instant Pot to sauté function, add 1 tablespoon extra virgin olive oil and let heat briefly (~1 minute). Once the oil has heated, add the minced onion and minced jalapeño and sauté for 2-3 minutes, stirring frequently, until the onion is translucent. Add the garlic and continue to sauté for 30 seconds just to toast garlic. Hit CANCEL to turn off the sauté function.
- Pour 2 cups low-sodium broth into the inner pot and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula. This will prevent a burn notice.
- Add 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon oregano to the inner pot and stir well. Add the rinsed rice into the inner pot, and gently push down with a spoon to submerge in stock. Add ⅔ cup tomato sauce over the rice, but do not stir into the rice.
- Place lid on the Instant Pot and be sure vent knob is pointed to sealed. Cook on HIGH pressure for 3 minutes for long-grain white rice, and 22 minutes for long-grain brown rice.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. Then remove the lid.
- If desired, add 1 tablespoon unsalted butter, and fluff rice with a fork to incorporate everything together. Serve as desired.
Notes
Type of Rice: This recipe works with both long-grain brown and white rice. The measurements remain the same regardless of which variety of rice you use, but the cook time will vary.
Control the Spice/Heat: Adjust heat: For a mild flavor, remove the seeds and ribs of the jalapeño. Want a little heat? Leave a few seeds in. Not a fan at all? Skip it entirely, but know the rice won't have quite as much depth.
Storage: Cool rice quickly before storing by spreading it on a shallow dish and chilling for 15-20 minutes. Once cooled, transfer to an airtight container and refrigerate for up to 4 days. Alternatively, freeze for up to 3 months. Thaw overnight in the fridge and use within 3 days.
Reheat: Add rice and a splash of liquid to a heat-safe dish, cover with a damp paper towel, and microwave in 1-minute intervals until warmed through.
Nutrition
Calories: 196kcalCarbohydrates: 40gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 520mgPotassium: 134mgFiber: 1gSugar: 2gVitamin A: 330IUVitamin C: 4mgCalcium: 17mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
I've had issues with instant pot brown rice recipes not cooking properly when tomatoes and salt are included. We also have very hard water. I followed another commenter's suggestion of soaking the brown rice first and it was the best tip. Brown jasmine rice came out chewy, but not tough, and flavorful. I skipped the chili powder and threw in a handful of cilantro with the butter at the end and will happily be eating this for lunch this week. Thank you!
Thank you for sharing your tips regarding the hard water--I am sure others will appreciate it!
Made this yesterday for the first time and it was fabulous! Used brown rice, cooked it for 22 minutes and it came out perfect!
I am so glad you enjoyed Anne-Marie!
Does not taste authentic...it was easy but the flavors were not good
I am so sorry you did not enjoy this recipe. Most people love it, but everyone's tastes are different.
I was concerned about the ingredients as I only use a three quart pot now. After review and speculation I went ahead and made the rice just as the recipe stated with the exception of using the oil for sautéing. Don't take our word for it - try it - you'll wish you had made this ages ago!
I made this tonight. I used taco seasoning in place of the spices. Also added a pound of ground round and beef stock instead of chicken broth. It was so easy and to die for. I will definitely be making this again.
Sounds like you turned this side into a delicious meal.
Cooking for a crowd at work. Can I triple this recipe and it will cook ok in the instant pot. Or do you recommend doing separate batches? I will be making it at work so that it is fresh.
Hi Beth! You don't want to fill your instant pot more than 2/3rd of the way full, so depending on your size, you will only be able to double the recipe. You may do a double recipe then see if you need to make it one more time??
I use Jasmine rice, what would you recommend for the time and rice/broth ratio? Thank you for your help.
It is always a 1:1 ratio of rice to water or stock in the instant pot 🙂
Amazing recipe
When doubling the recipe, do I double the time as well?
No the cook time will remain the same, just will take a bit longer to come to pressure. Enjoy.
Although I followed the recipe, only omitting the jalapeno, the rice cme out undercooked. Other than that it was amazing. Everyone loved it. My daughter who hates rice ate some and went back for more!
I am so glad you all enjoyed the flavor! If you used short grain rice, it would need an extra 2 minutes--that may have been the reason your rice was not fully cooked. 🙂