Make Spanish rice in an Instant Pot for a wonderful side dish for any Mexican meal.
Ingredients
- avocado oil: 1 Tbsp (or more if needed)
- medium onion: 0.5 piece (chopped)
- cloves garlic: 2 piece (minced)
- long-grain rice: 1 cup
- ½ cups low-sodium chicken stock: 1 piece
- tomato sauce: 0.5 cup
- salt: 1 tsp
- ground cumin: 0.25 tsp
- pinch cayenne pepper: 1 piece
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
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Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Dotdash Meredith Food Studios
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Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Dotdash Meredith Food Studios
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Pour in chicken stock; stir any browned bits off the bottom of the pot. Dotdash Meredith Food Studios
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Mix in tomato sauce, salt, cumin, and cayenne pepper. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving. Dotdash Meredith Food Studios
