I have a favorite Mexican restaurant in the small town where I live, and I LOOOOOVE their Spanish Rice. This recipe is the closest I've come, and it's so fluffy and flavorful. I serve this rice with all my favorite Mexican dishes.
Ingredients List:
2 cups Long Grain White Rice
1 1/2 tablespoons Olive Oil
3/4 cup Onion, chopped
2 Carrots, chopped small
2 cloves Garlic, minced
2 1/2 cups Water (or broth, Chicken or Veg)
1 teaspoon Salt
1 1/2 teaspoons Chili Powder
1 teaspoon Ground Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
8 oz Tomato Sauce
Chopped Fresh Cilantro (optional, for serving)
In a fine mesh strainer, rinse the rice well and drain.
Set aside.
Heat the Olive Oil in the Instant Pot on the Saute function.
When hot, add the Onion & Carrot and saute, stirring often for about 3 minutes until softened.
Add the Garlic and cook, stirring for 30 seconds.
Turn OFF the saute function.
Pour the water (or broth) into the Instant Pot and stir. Scraping up any bits stuck to the bottom of the pot.
Add the Salt, Chili Powder, Ground Cumin, Garlic Powder, Dried Oregano, Tomato Sauce and Rinsed Rice.
Stir.
Close the Instant Pot lid, and turn the steam release valve to the sealing position.
Pressure cook on high pressure for 4 minutes.
The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
When the cooking time ends, allow the pressure to release naturally for 15 minutes. Then, carefully release the steam valve and vent any remaining pressure.
Once pressure is completely vented, remove the lid from the Instant Pot.
Stir and fluff rice and serve, with chopped fresh cilantro if desired.
