This Spanish rice is the kind I make when I want something comforting, straightforward, and reliably delicious. It’s a pantry-friendly side that pairs with grilled chicken, tacos, or a simple bowl of beans and avocado. No complicated techniques — just a few smart steps that build flavor fast.

I like to toast the rice and bloom the spices first; that little step makes the rice taste like it’s been simmering all afternoon, even if dinnertime sneaks up on you. There’s also an Instant Pot option that shortens active time while keeping the texture spot-on.

Below you’ll find a clear ingredients list, the exact stovetop and Instant Pot steps, troubleshooting tips, and storage advice. Read once, cook confidently.

Ingredients

2 Tbsp avocado oil — for sautéing; neutral flavor and high smoke point.
1/2 yellow onion, finely chopped — builds the savory base; dice small so it softens quickly.
3 cloves garlic, minced — adds pungency and depth; add after the onion so it doesn’t burn.
1 cup white rice — the starch core; medium-grain or long-grain both work, follow package timing if different.
1 Tbsp chili powder — primary seasoning; gives color and a warm, slightly smoky note.
2 tsp dried basil — an herbal lift that complements the tomato and chili flavors.
2 cups chicken broth or water — cooking liquid; broth adds more flavor, water keeps it neutral.
2 Tbsp butter or ghee — rounds the flavor and makes the finished rice silkier.
2 Tbsp tomato paste — concentrated tomato flavor and color; dissolve well to avoid pastey pockets.
3 Tbsp salsa (optional) — optional brightness and a touch of tang; use if you want a chunkier, saucier rice.

What to Buy

Buy good-quality white rice you already like; this recipe follows package timing for texture, so there’s no need to experiment with unfamiliar grains. Avocado oil or another neutral oil with a high smoke point keeps the sauté clean and prevents bitterness.

Tomato paste and salsa are pantry staples here. If you keep a small tube of tomato paste in the fridge, it’s easier to work with than canned paste. Pick a salsa you enjoy eating straight — it will influence the final flavor. Chicken broth is my default for richer rice, but plain water works fine in a pinch.

How to Prepare (Spanish Rice)

Heat 2 Tbsp avocado oil in a large saucepan over medium heat until shimmering.
Add 1/2 yellow onion, finely chopped, and sauté, stirring frequently, until translucent, about 3 to 4 minutes.
Add 3 cloves garlic, minced, 1 cup white rice, 1 Tbsp chili powder, and 2 tsp dried basil. Cook, stirring constantly, for 2 minutes to lightly toast the rice and bloom the spices.
Add 2 cups chicken broth or water, 2 Tbsp butter or ghee, and 2 Tbsp tomato paste. If using, add 3 Tbsp salsa now. Stir well, scraping the bottom of the pan to dissolve the tomato paste and prevent sticking.
Increase heat to high and bring the mixture to a full boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes (or the amount of time recommended on your rice package), until the liquid is absorbed.
Remove the pan from the heat. Fluff the rice with a fork, replace the lid, and let it sit off the heat for 5 to 10 minutes to finish steaming.
Instant Pot option (alternative method): Use the Sauté function and add the 2 Tbsp avocado oil. Sauté the 1/2 yellow onion until translucent (3–4 minutes), then add the 3 cloves garlic, 1 cup white rice, 1 Tbsp chili powder, and 2 tsp dried basil and cook, stirring, for 2 minutes.
In the Instant Pot, add 2 cups chicken broth or water, 2 Tbsp butter or ghee, 2 Tbsp tomato paste, and (optional) 3 Tbsp salsa. Stir well and scrape the bottom to deglaze. Cancel Sauté.
Close and seal the Instant Pot. Cook on High Pressure for 4 minutes, then allow a natural pressure release for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure, open the lid, fluff the rice with a fork, and let sit 2–3 minutes before serving.

Why This (Spanish Rice) Stands Out

This version stands out because it balances simplicity with technique. Toasting the rice and spices first gives a toasty, nutty base that lifts every bite. Tomato paste concentrates tomato flavor without watering the dish down, and the optional salsa lets you dial up brightness without extra effort.

The recipe is flexible, too. Use broth for depth or water for a lighter result. The Instant Pot path preserves the same flavor profile while cutting active kitchen time. In short: a few small choices make home-cooked Spanish Rice taste like a dish from a good taqueria, not just a side of bland, sticky starch.

If You’re Out Of…

White rice — You can try another short- to medium-grain rice, but adjust cooking time to the package instructions; brown rice will need much more liquid and time.
Chicken broth — Use water and bump salt slightly, or dissolve a bouillon cube if you have one.
Tomato paste — Substitute an extra tablespoon or two of salsa, but expect a slightly looser texture and different acidity.
Avocado oil — Any neutral oil (canola, vegetable, light olive oil) will work for sautéing.
Butter or ghee — Omit or finish with a splash of olive oil for a dairy-free option.

Must-Have Equipment

Large saucepan with a tight-fitting lid — a snug lid traps steam and produces evenly cooked rice.
Wooden spoon or spatula — for stirring and scraping the bottom when you add the tomato paste.
Fork — for fluffing the rice at the end.
Instant Pot or electric pressure cooker (optional) — if you prefer the pressure-cooker route for hands-off timing.

Problems & Prevention

Rice is crunchy after cooking — The rice likely needed more time; ensure you simmer the full 15 minutes or follow your rice package time. If using brown rice, increase both liquid and time.
Rice is mushy — You probably used too much liquid or cooked too long. Next time, use a slightly firmer rice-to-liquid ratio and check a minute or two before the end of the cook time.
Burnt flavor or stuck bits — When adding tomato paste, stir and scrape the bottom well to deglaze. Lower the heat during simmer to prevent scorched rice.
Rice is bland — Use chicken broth instead of water, check salt levels, and taste the salsa before adding if you rely on it for seasoning.
Uneven texture with the Instant Pot — Make sure to deglaze thoroughly after sautéing; stuck bits on the bottom can trigger burn warnings or uneven cooking.

Better-for-You Options

To make this lighter or more nutrient-dense, swap white rice for a mixed-grain blend if you don’t mind longer cooking. Use low-sodium chicken broth and skip or reduce the butter/ghee. Add a cup of finely chopped vegetables (bell pepper or carrot) during the sauté stage for extra fiber and vitamins. For a dairy-free version, choose oil in place of butter.

Chef’s Rationale

I toast the rice and spices in oil for two reasons: flavor and texture. Toasting gives the rice a toasty aroma and prevents a flat, one-dimensional taste. Blooming the chili powder unlocks its oils, which makes the whole dish sing. Tomato paste is concentrated and gives color without diluting flavor like canned tomatoes might. The final rest off heat completes steam cooking gently and keeps grains separate and tender.

Refrigerate, Freeze, Reheat

Refrigerate leftover Spanish rice in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat from the fridge, sprinkle a few tablespoons of water over the rice, cover, and microwave in 30–45 second bursts, stirring between, until hot. On the stovetop, add a splash of water or broth to a skillet and gently warm, stirring to restore moisture. For frozen portions, thaw overnight in the fridge or microwave on defrost, then reheat as above.

Your Questions, Answered

Can I use brown rice? Yes, but brown rice needs more liquid and a longer cooking time. If you swap to brown, increase the liquid and cook according to the rice package; the Instant Pot timing will also change.

Can I make this spicy? Absolutely. Increase the chili powder or add a pinch of cayenne. You can also use a spicier salsa to up the heat without changing the base recipe.

Is the salsa necessary? No. The recipe works without salsa; use it only if you want additional tomato flavor and texture.

Can I double the recipe? Yes, double everything and use a larger pot. Cooking time remains largely the same, but make sure your lid fits well and that there’s room for steam to circulate.

That’s a Wrap

This Spanish Rice is dependable, forgiving, and fast. Follow the simple sequence — sauté, toast, add liquid, and let it steam — and you’ll get consistent results whether you choose the stovetop or Instant Pot route. Keep the ingredients you need on hand, and this becomes your go-to weeknight side.

Make a pot, taste as you go, and tweak small things like salsa or broth to match your family’s preferences. Then serve and enjoy — this rice was made to be shared.