Spanish Rice is a quick and easy side dish that pairs well with all your Mexican inspired dishes. Made on the stove top or instant pot!
Easy Spanish Rice
I have been tinkering around with a spanish rice recipe for quite awhile now. Trying to find one my family all loves was harder than I thought! This recipe was literally born by chance with ingredients I had on hand.
Which is the way I like to cook (clean out the frigde/pantry kind of cooking). It feels so nice to have an empty fridge just before grocery shopping (or is that just me???)
I will tell you right now this is my version of Spanish rice and is in no way an authentic recipe. Just like every Mexican restaurant has their version of this reddish/orange tomato-y rice side dish so do I.
There is even a local Mexican restaurant where I live that serves more of a rice pilaf with peas and carrots and isn’t red at all. Say what?!?
How to Make Spanish Rice
It’s pretty darn easy. It’s the same as making a regular pot of rice only using a few different ingredients.
I like to use Basmati rice because it’s what I buy and have on hand and I like the way it turns out. But use whatever you have just be sure to follow the directions on the bag of rice and adjust accordingly.
So if the back of your bag of rice calls for 1 cup of rice and 2 cups of water be sure the liquids (salsa, broth, water…) adds up to 2 cups. Make sense?
I will also include instructions for making this rice in the instant pot which is how I make this most of the time because I find it easier.
Uses for Spanish Rice
- Side dish
- Rice bowls
- Stuff it into burritos
- Add it to taco salads to stretch the meat further
Easy Spanish Rice
- 2 tablespoons oil of choice
- 2 cups (360g) white Basmati rice (see note)
- 1 small onion, diced
- 2 clove garlic, minced
- 2 ½ cups (590ml) reduced sodium chicken or vegetable broth/stock (if using instant pot reduce to 2 cups)
- 1 ½ cups (355ml) your favorite salsa
- In a large heavy skillet heat oil over medium to medium low heat. Stir in the rice and onion and cook stirring frequently until rice starts to turn golden brown. Add garlic and cook for 30 seconds.
- Stir in broth and salsa. Reduce heat, cover and simmer for 15 minutes or until liquid has absorbed and rice is tender. Let stand, covered for 5 minutes then fluff with a fork.
INSTANT POT INSTRUCTIONS:
- Press the saute button and let the instant pot preheat. Add oil, rice , and onion and cook stirring frequently until rice is lightly golden. Add garlic and cook for 30 seconds.
- Stir in broth and salsa and place lid on instant pot and seal. Turn vent to sealing and cook on high pressure for 6 minutes. Do a natural release for 10 minutes then release any remaining pressure before opening the lid. Fluff with a fork.
- This recipe is using basmati rice. If you would like to substitute other rice read the back of the bag and adjust the liquids accordingly. So if the back of the bag says to cook 1 cup of rice in 2 cups of water be sure the broth and salsa in this recipe measure to 2 cups. You may also need to adjust your cooking time, especially if cooking brown rice which takes longer. For fluffy rice, I suggest using Long grain white rice, Medium grain white rice, or white Basmati rice.
- If you are using brown rice in the instant pot cook on High Pressure for 20 minutes. Do a natural release for 10 minutes.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.