This Instant Pot Spanish Rice is an easy, flavorful side that pairs perfectly with tacos, enchiladas, or any Mexican-inspired meal. Made with rice, onion, garlic, tomatoes and a blend of warm spices, this one-pot recipe cooks quickly in the Instant Pot and is ready in under 25 minutes.
If you like quick Instant Pot meals, try a similar easy option like Instant Pot Beefaroni.
Homemade Spanish Rice (in the Instant Pot!)
Spanish rice (also called Mexican rice) from a restaurant is often one of the first sides I crave: savory, slightly tangy and versatile. This Instant Pot version recreates that familiar flavor with simple pantry ingredients and minimal hands-on time. It’s quick, reliable, and adaptable—so you can tweak spices, add vegetables or mix in protein to suit your tastes.
Kelley’s Tips
Tips & Variations
- Add warmth: A pinch of cinnamon or nutmeg adds subtle depth to tomato-based rice.
- Smoother texture: If you prefer no tomato or onion pieces, blend the tomatoes and onion before adding them to the pot.
- Heat level: Add cayenne or diced jalapeño for more spice, or swap the canned tomatoes for your favorite salsa.
- Vegetables: Stir in frozen peas, corn or carrots after cooking for color and texture; fresh corn off the cob is especially nice.
- Protein options: Mix in cooked chicken, beef or shrimp to turn the rice into a complete meal.
Spanish Rice Ingredients
This Instant Pot Spanish Rice uses a short list of common ingredients for big flavor. Most items are pantry staples, so it’s an easy recipe to pull together on short notice.
- Unsalted butter: Used to sauté the onion and rice. Swap a neutral oil for a dairy-free version.
- Long-grain white rice: Yields fluffy grains; basmati or jasmine work well. For brown rice, add roughly 1/3 cup more liquid and adjust cooking time.
- Onion: One medium white or yellow onion, diced. Use onion powder in a pinch.
- Garlic: Fresh garlic builds essential flavor—use minced or pressed.
- Chicken broth: Low-sodium broth adds depth. Use water and a bit more salt if preferred.
- Fire-roasted canned tomatoes: Include the juices for flavor; regular canned tomatoes also work.
- Seasonings: Cumin, chili powder, dried oregano, a bay leaf, plus salt and freshly ground black pepper.
How To Make Instant Pot Spanish Rice
- Prep the rice: Rinse the rice under cold water until it runs clear to remove excess starch and prevent gummy rice.
- Toast the rice: Use the SAUTE setting and melt the butter. Add the rinsed rice and diced onion and cook 3–4 minutes until the rice is lightly toasted and the onion softens. Turn off SAUTE, stir in the garlic and cook one more minute.
- Cook under pressure: Add chicken broth, canned tomatoes (with juice), cumin, chili powder, oregano and a bay leaf. Lock the lid and pressure cook on HIGH for 4 minutes. Let the pressure release naturally for best texture, then open and fluff the rice gently.
- Finish and serve: Remove the bay leaf, season with salt and pepper to taste, garnish with cilantro and lime if desired, and serve hot.
Storage, Freezing, and Reheating Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Spanish rice freezes well for up to 3 months. Thaw in the fridge before reheating; add a splash of chicken broth if it seems dry.
- Reheat: Warm chilled rice in the microwave or on the stovetop with a little water or broth for 3–4 minutes, stirring to heat evenly.
What To Serve With Spanish Rice
- Shredded beef enchiladas
- Instant Pot barbacoa beef
- Slow-cooker Mexican beef
- King Ranch chicken
Frequently Asked Questions
Can I use any kind of rice for Spanish Rice?
Long-grain white rice (including basmati or jasmine) is recommended for the best fluffy texture. Brown rice can be used but needs about 1/3 cup extra liquid and a longer cook time.
Why should I rinse my rice?
Rinsing removes excess surface starch that can make rice gummy and washes away any debris from packaging.
How much rice per person?
For a side dish, plan about 1/4 cup uncooked rice per person, which yields roughly 3/4 to 1 cup cooked rice per serving.
What if I don’t have an Instant Pot?
You can make this on the stovetop in a covered pot. Sauté the rice and onion, then add liquids and simmer gently until the rice is tender.
More Recipes To Try
- Spicy Pepper Jack Mac and Cheese
- Mexican Stuffed Shells
- One Pan Mexican Pasta
- Classic Spanish Rice (stovetop)
- One Pan Mexican Chicken and Rice Bake
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Instant Pot Spanish Rice
Ingredients
- 3 tbsp unsalted butter
- 2 cups long grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 15.5 ounce can fire roasted tomatoes, with juice
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Rinse the rice until the water runs clear.
- Select SAUTE on the Instant Pot and melt the butter. Add the rice and onion and cook 3–4 minutes until the rice begins to color and the onion softens. Turn off SAUTE, add the garlic and cook 1 minute more.
- Add chicken broth, the canned tomatoes with their juice, cumin, chili powder, oregano and the bay leaf. Lock the lid and pressure cook on HIGH for 4 minutes.
- Allow the pressure to naturally release. Open, discard the bay leaf, fluff the rice with a fork, season with salt and pepper, and serve.
Nutrition Information
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