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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.
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When you mean for the pressure to release fully naturally, do you mean to not switch the valve to release? Approximately how long would that take?
That is correct. I would leave it alone for at least 15 minutes, after that, feel free to release the remaining pressure.
Great recipe with excellent flavors! Can this recipe be made in bulk (around 8 cups of rice) with a large insta pot, and would that impact the cook time?
Hi Megan! I am so glad you enjoyed this recipe! You don't need to increase the cooking time to increase the volume, however it will take much longer to come to pressure and for pressure to release. You also want to not fill more than halfway full when cooking rice. I doubt more than 6 cups will work with 6 cups of liquid.
I made this rice to go with my awesome chicken enchiladas. I used what I had on hand..jasmine rice. It was fantastic and will be my go to recipe in the future.
This rice is fabulous and easy to make. I used white rice. So happy to have this recipe.
Thank you!!
You are so welcome Janet! Thanks for taking the time to share a review.
Great recipe! I used brown rice.
Thanks for sharing Nancy!
Absolutely fantastic! This is the receipt that works!
I am one of those that have to use the rice cooker to make my rice, even though it takes an hour. It makes perfect rice every time and I can always count on it. I have made instant pot rice in the past, but end up with rice sticking to the bottom.
So my partner calls me and says she is on her way home, and she is hungry. I had decided to make a taco bowl and determined that instead of the tortilla chips at the bottom of the bowl, that I would want rice but instead of regular rice, Mexican Rice. I found this recipe and went to work to make a taco bowl meal in under twenty minutes. Yikes, can't do the rice cooker. Google and find this recipe and read and memorize it within two minutes.
I grabbed the thawed ground turkey, and began frying that. I started to lay out my next ingredients... black refried beans, black beans, jar of green chiles, and roasted corn. While I am browning the ground turkey, I find my bag of rice and add two cups of jasmine rice and add to colander. I rinse thoroughly. I spray avocado oil in my instant pot (remember I have had problems of rice sticking in the past). I keep stirring the ground turkey to get it browned and then go back to the rice and continue to rinse a few more times until water is running more clear. I add 1/2 box of chicken stock to the instant pot, add my rice and my taco seasoning. Add a little bit of Meow Wolf's salt after dark, throw some frozen peas in there, grab a small can of tomato sauce and pour on top and set time for 3 minutes.
Finish browning ground turkey, season with Mexican Seasoning followed up with a salted fajita seasoning, melt the black refried beans into the mixture, added drained black beans and corn and added Valentina hot sauce and red pepper flakes and let that simmer.
When the instant pot was done, I immediately released. Forked and placed the inner pot with the Mexican Rice on the stove top to finish breathing. It was very moist and I wanted it ready for when my partner walked through the door. Next time, I will do a natural release for ten minutes.
The rice was scrumptious and enhanced the taco bowl immensely. She added cheese to her bowl. The first round, we didn't cut up any onions or tomatoes, but this next round (we do have left overs) we will certainly do that.
Thank you for creating this time-tested recipe that is virtually no-fail. I never have small cans of tomato sauce on hand so found it strange it was in my pantry. I think now I will stock up and next time, add jalapeños, diced onion and garlic to the rice. I think I will plan ahead and when the Mexican Rice is done, will chop finely cilantro and mix in, along with some lemon juice!
Sounds like a wonderful meal! So happy to hear you both enjoyed.
Outstanding. I added a pinch of brown sugar after cooking. I had cooked sweet potatoes, mango chicken sausages, and mixed veggies yesterday, so we served the leftovers with this Spanish rice in a burrito. Delicious! This site is always a reliable source for successful Instant Pot recipes. Thank you!
What a great idea to add a bit of sugar to balance the heat! And the burritos sound delicious. Thanks for the praise as well 🙂