Spanish rice is a popular Mexican side dish made from rice, tomatoes, bell peppers, vegetable broth, onions and spices.

This Spanish rice (often also called Mexican rice) is a staple recipes in our home. James’ father used to serve this as a side dish for BBQ’d chicken, fish or steak, along with a dollop of homemade garlic aioli. This was one of the first of James’ family recipes I veganized, and then was one of the first recipes I cooked in my new Instant Pot. Spanish rice is very similar to a pilaf, but with a different flavor profile. We love this as a side; it’s easy, full of robust flavours and pairs well with almost anything—especially the Mexican dishes we so often make, like enchiladas, tacos, burritos and black beans.

What I love about this recipe is the room for substitutions. Don’t have fresh garlic or onion? No problem! Use powdered versions instead. Don’t have tomato paste? Pureed, stewed, crushed or salsa will work in a pinch. Try subbing this for the rice used in a burrito, or a Mexican grain bowl. Yummers!

Press ‘Saute’ on your Instant Pot and heat up 1 tbsp olive oil. Add 1 chopped onion, 2 minced garlic cloves, half of a red pepper, half a yellow pepper and half a green pepper and sauté all the veggies until soft, this will take about 3-5 mins.

Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine. Then, add rinsed rice and stir to combine again. Top the rice with diced tomato and place the lid on the Instant Pot. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins. When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.

After 10 mins, open the pressure valve to release additional pressure. Remove the lid, and fluff the rice with a fork. Serve rice with a side of vegan garlic aioli and a sprinkle of parsley.

2.7 from 3 reviews

Spanish Rice in an Instant Pot

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This Instant Pot Spanish Rice recipe is a quick and easy delicious side dish made with fresh veggies and vegetable broth. This vegan Spanish rice is a delicious accompaniment to grilled veggies, tofu, sausages and Mexican mains like tacos or enchiladas. This Spanish rice is very similar to the rice you often find served at Tex-Mex and Mexican restaurants. It is easy to make and substitutions are simple if you don’t have the exact ingredients at home.

Author: The Edgy Veg

Recipe type: Side

Cuisine: Spanish

Serves: serves 4-6

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ red pepper, diced
• ½ yellow pepper, diced
• ½ green pepper, diced
• 1 vegan chicken or vegetable bouillon cube dissolved in 2 cups hot water
• 1 small can of tomato paste
• ½ tsp chili powder
• ¼ tsp ground cumin
• 1½ cups white rice, well rinsed
• 1 tomato, seeded & diced

Instructions

1. Press 'Saute' on your Instant Pot and heat up olive oil.
2. Add onion, garlic, red, yellow and green peppers and sauté the veggies until soft about 3-5 mins.
3. Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine.
4. Then, add rinsed rice and stir to combine again.
5. Top the rice with diced tomato and place the lid on the Instant Pot.
6. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins.
7. When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.
8. After 10 mins, open the pressure valve to release additional pressure.
9. Remove the lid, and fluff the rice with a fork.
10. Serve rice with a side of vegan garlic aioli and a sprinkle of parsley.

3.5.3226