Homemade Spanish Rice (w/ Instant Pot Option)
This Homemade Spanish Rice is bursting with flavor and easy to make, with a handy Instant Pot option for quick weeknight dinners!
Equipment
- Instant Pot or medium-sized pot
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Chopping board and knife
- Serving Dish
Ingredients
- 2 Tbsp avocado oil
- 0.5 yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup white rice
- 1 Tbsp chili powder
- 2 tsp dried basil
- 2 cups chicken broth or water
- 2 Tbsp butter or ghee
- 2 Tbsp tomato paste
- 3 Tbsp salsa optional
Instructions
- In your Instant Pot, set it to the sauté mode. Add 2 tablespoons of avocado oil, then toss in the finely chopped yellow onion. Sauté until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Add 1 cup of white rice to the pot and stir to coat the rice with the oil, onion, and garlic. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors and lightly brown.
- Stir in 1 tablespoon of chili powder, 2 teaspoons of dried basil, and mix well. Then pour in 2 cups of chicken broth or water, 2 tablespoons of tomato paste, and, if you like, 3 tablespoons of salsa. Mix everything together to ensure the tomato paste is well incorporated.
- Close the lid of the Instant Pot and set it to manual high pressure for 6 minutes. Once the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure. Open the lid carefully.
- Add 2 tablespoons of butter or ghee to the rice and stir gently to combine. Fluff the rice with a fork, and it’s ready to serve!
Stovetop Method
- Follow the same steps for sautéing the onion and garlic in a medium-sized pot. Then add the rice, spices, and liquids as directed. Bring to a boil, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and liquid is absorbed.
- Fluff with butter or ghee before serving.
Notes
- Toast the rice to enhance flavor and texture.
- Use natural release in the Instant Pot for best rice texture.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.