Full of flavor and perfectly cooked, this recipe for Instant Pot Spanish Rice, AKA Mexican Rice, is made with pantry staples, extremely easy to make, affordable, and incredibly delicious.
Turn Instant Pot to sauté and let heat up. Once heated, add in oil, onion, and jalapeno. Sauté for 2-3 minutes, or until the onion is translucent. Add garlic and continue to sauté for 30 seconds just to toast garlic. Hit CANCEL to turn off the sauté function.
Pour 2 cups of 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 in seasonings and stir well. Add in rice and gently push down with a spoon to submerge in stock. Pour the 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.
Remove lid, add butter if desired, and fluff rice with a fork to incorporate everything together. Serve as desired.
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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.
White rice: Cook for 3 minutes on High Pressure
Brown rice: Cook for 22 minutes on High Pressure
Control the Spice/Heat: If you don't care for spicy foods, be sure to remove the seeds and ribs from inside the jalapeno and use half a small jalapeno instead of a full jalapeno. If you love spicy foods, keep half the seeds--but be warned, it will be spicy if you happen to get a spicy jalapeno. And of course, you can omit the jalapeno altogether, but I do find that when left out, the rice is nowhere near as flavorful.Storage: To store any leftovers, let rice cool for 20 minutes and then place in a sealed container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat the rice, add in a splash of water or stock to loosen up rice and heat in 1-minute intervals in the microwave until warmed through.