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!
- 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 broth/stock (if using instant pot reduce to 2 cups)
- 1 ½ cups (355ml) your favorite salsa
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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.
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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.
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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.
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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.