Ingredients
- 1 tablespoon olive oil
- ¼ cup small onion diced
- 1 jalapeno seeded and minced
- 2 cloves garlic minced
- 2 cups vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 2 cups long-grain rice see notes
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1 teaspoon chili powder
- 2/3 cup tomato sauce
- 1 tablespoon butter optional
Instructions
- Place rice in a colander and rinse really well.
- Turn Instant Pot to saute and let heat up.
- Once heated, add in oil, onion, jalapeno, and garlic. Saute for 2-3 minutes.
- Turn Instant Pot OFF.
- Add in stock and scrape up any browned bits on the bottom of the inner pot.
- Add in seasonings and stir well. Add in rice and gently push down with a spoon to submerge in stock. Top with tomato sauce.
- Place lid on the Instant Pot and be sure vent knob is pointed to sealed.
- Cook on HIGH pressure for 3 minutes for long-grain white rice, and 22 minutes for long-grain brown rice.
- Let pressure release naturally all the way.
- Remove lid and fluff rice with a fork, while stirring in the tomato sauce.
- Stir in butter if desired and serve.
Notes
- This recipe works with both long-grain brown and white rice. The measurements remain the same regardless of which variety of rice you use, but the cook time will vary. White rice needs 3 minutes to cook, brown rice needs 22 minutes.
- If you don't care for spicy foods, be sure to remove the seeds and ribs from inside the jalapeno and use half a small jalapeno instead of a full jalapeno. If you love spicy foods, keep half the seeds--but be warned, it will be spicy if you happen to get a spicy jalapeno. And of course, you can omit the jalapeno altogether, but I do find that when left out, the rice is nowhere near as flavorful.
- I got this recipe from this link: https://amindfullmom.com/instant-pot-spanish-rice/
