This restaurant-style Instant Pot Spanish Rice is affordable, easy to make and the perfect side dish for tacos, burritos and Sheet Pan Fajitas.
1 1/2 cups long-grain rice
1 jalapeño, seeded and minced (optional)
2 cloves garlic minced
1 tsp onion powder
1 tsp chili powder
1 tsp salt
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp cumin
2 cups chicken broth (or water with 2 tsp chicken bouillon)
1-4 oz. can tomato sauce
Combine all of the ingredients except for the tomato sauce and stir well.
Top with the tomato sauce and cook on high pressure for 5 minutes.
Let the instant pot naturally release for 10 minutes and enjoy!
It probably won't make too much of a difference to stir in the tomato sauce rather than just pouring on top. It's just an extra precaution if your instant pot shows the burn signal easily.
I haven't tested it on the stovetop, but it should work great with these general stovetop rice instructions: Bring to a boil and reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.
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