Instant Pot Spanish Rice

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 1/2 cups long grain white rice

2 tbsp olive oil

2 tbsp butter

1 garlic clove (minced)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

2 cups broth (vegetable or chicken)

1 1/4 cup canned tomato sauce

3 tbsp cilantro (chopped)

Directions

instant pot:

Rinse

Pour rice into a mesh sieve and rinse for 30 seconds or until the water is no longer cloudy.

Sauté

Press "sauté" on your Instant Pot and set it for 3 minutes (it will take about a minute to warm up). Add the butter; once it starts melting, add the oil, rice and garlic and sauté continuously for the remaining time. Then, turn your Instant Pot off.

Cook

Add chili powder, cumin, salt, broth, and tomato sauce and give mixture a gentle stir, making sure the rice is completely covered with the broth (if you need to, use a spoon to press it down). Place lid on the Instant Pot, making sure the knob on top is set in the "seal" position. Pressure cook rice for 4 minutes, then naturally release for 10 minutes before manually releasing the rest of the pressure and removing the lid.

Fluff rice with a fork and stir in the cilantro.

stove top:

Rinse

Pour rice into a mesh sieve and rinse for 10 seconds.

Sauté

Add oil and butter to a large dutch oven and heat over medium heat. Once melted, add the rice and garlic and sauté for 1-2 minutes.

Cook

Then, add chili powder, cumin, salt, broth, and tomato sauce and stir. Increase heat to high and bring rice to a boil, then reduce to a simmer and place a lid on the pot. Simmer for 12-14 minutes or until the rice has absorbed the liquid.

Fluff

Remove the lid, fluff rice with a fork and stir in the cilantro.

Nutrition

• Calories: 197 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Cholesterol: 8 mg
• Sodium: 614 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 3 g