Spanish Rice, also known as Mexican rice, Red Rice, or arroz rojo is an extremely simple and delicious Mexican side dish often served in Mexican restaurants with vegetarian or non-vegetarian entrees along with beans on the side.
Even though it has a very delicate and simple flavor profile, it is the one dish I often look forward to enjoying whenever we eat Mexican food because it kind of gives a complete feeling to the platter.
Feel free to use the button at the top of the page to go to the recipe directly or the table of contents below to go to any section of the page you want. The recipe card has all the information that is needed to make the recipe perfectly. However, I try to provide as much useful information in the post for the readers who are looking for it.
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What is Spanish Rice?
Spanish Rice, also known as Mexican rice, Red Rice, or arroz rojo is a Mexican side dish which is kind of a very basic and staple dish that is often served as a side dish as part of a big Mexican platter or used as n ingredient in other dishes such as burritos or burrito bowls, etc...
There are many different recipes to make this Spanish rice/Arroz Rojo even within Mexico. An interesting fact is that the name Spanish Rice originates in the USA. It is not called by that name in Mexico. Here is an interesting article about the history of Spanish Rice and how the name originated.
History of Spanish(Mexican) Rice
Ingredients
As I mentioned above, there are many different recipes for making Spanish rice / Arroz Rojo. The main difference between most of these recipes is the use of either tomato sauce or tomato paste or salsa or simply tomato puree. Other ingredients in this dish like white rice, onion, garlic, broth, spices ( cumin, smoked or plain paprika etc..) remain the same in most recipes.
This recipe for making Spanish rice in Instant pot or stove top may not be the authentic recipe but it is definitely one of the best recipes to make the Spanish rice that I stuck to after experimenting a lot.
I will be giving you both methods of using either tomato sauce or tomato paste here.
Here is the simple list of ingredients needed to make Spanish rice in Instant pot/stove top.
- White rice ( usually medium grain is used but you can use any white rice you usually use, I used Long grain basmati rice).
- Oil ( I used extra virgin Olive oil )
- Garlic minced
- Onion diced
- Canned Tomato sauce or Tomato paste ( check the recipe card for exact amounts)
- Jalapeno slit with stem intact
- Water
- Broth powder or Bouillon cubes or stock
- Seasonings - Salt, Cumin powder, Smoked Paprika or normal paprika ( optional)
Tomato sauce or tomato paste
Well, frankly I liked both outcomes equally and I use either of them based on what I have on hand. When it comes to replicating what I ate in Mexican restaurants, I realized after tasting both outcomes, that some Mexican places make it with tomato sauce or Salsa and some with tomato paste. So feel free to use either of them and stick to whatever you like.
These are the differences in my opinion.
- With tomato sauce, you get a slightly fresher tomato taste when compared to tomato paste and it has brighter red color.
- With tomato paste, you get a deeper and rich tomato taste and a deep red color.
How to Make
How to make Arroz Rojo / Spanish Rice in Instant pot
Preparation
- Wash the rice multiple times and keep aside on a plate for few mins until it gets a little dry.
- Now dice the onion into small pieces and mince the garlic.
- Slit the jalapenos lengthwise while still keeping the stem intact.
How to Make
- Turn on the Instant pot on manual mode and add oil when it displays 'HOT'.
- To the oil, add minced garlic and onion and saute for a couple of mins until the onion starts to get slightly translucent.
- Now add the washed and dried rice to the pot and toast the rice for a few minutes while continuously stirring, until the rice gets golden brown and toasty. You will get a nice aroma at this point. Do not walk away at this stage to avoid burning.
- Now add the cumin powder, salt, tomato bouillon powder, or regular bouillon powder (if using), and saute for a few seconds.
- Then add water or stock ( use stock if you didn't use bouillon powder) and stir everything really well to make sure nothing is sticking to the bottom. If you are using tomato paste instead of tomato sauce, then use 1.5 cups of water/stock instead of 1 cup.
- Pour the tomato sauce on top of the water but DO NOT STIR (Stirring the tomato sauce might lead to a burn notice while cooking). If you are using tomato paste instead of sauce, make sure to stir it in with water to mix it evenly.
- Place the slit jalapeno on top and slightly stick it in.
- Now close the lid and seal the vent. Cancel the saute mode and turn on the manual mode on high pressure for 6 minutes.
- Once the Instant pot beeps and turns off, let the steam release naturally for 10 minutes, and then do a quick to release the rest of the steam by turning the knob to VENT position.
- Once all the pressure is released and the pin drops, then open the lid carefully staying away from the steam. Remove the Cooking insert from the Instant pot and leave it on a heat-proof surface for 5 mins without touching the rice.
- After 5 minutes when the initial heat has escaped, gently fluff the rice using a fork without smashing it. Now leave it again for a couple of minutes, then garnish with cilantro if you prefer to, and serve it with your favorite Mexican entrees.
Some more recipes that you will love
- Black Bean Soup with Baby Greens
- Indian Kale Rice Recipe
- Pita Bread Pizza in 3 ways and 3 different flavors
- Chicken Karahi
- Chicken Palak | Spinach Chicken Curry
Tips for perfect Spanish rice
Please make sure to follow the below steps for a perfect Spanish rice.
- Toast the rice until it is golden brown while stirring frequently. Do not walk away at this stage as rice burns very easily. Toasting rice gives a very nice flavor to this Spanish red rice.
- Do not stir the tomato sauce after adding it in, Stirring it might give a burn notice in Instant pot.
- Use either the tomato paste or tomato sauce, not both.
- If cooking in an Instant pot, then after opening the lid, remove the cooking insert and leave it untouched for 5 minutes on a heat-proof surface. Stirring it immediately will smush the rice. After 5 minutes, fluff the rice with a fork and leave for few more minutes and the rice will be ready to serve.
Adjusting Spice levels
Adjust the spice levels to your taste,
- To increase, add one more diced jalapeno along with the whole ones, and also add a little red chili powder and pepper if you prefer.
- To reduce the spice level, reduce the cumin powder and only use one whole jalapeno.
How to Serve
Arroz Rojo or Spanish rice or Mexi-rice is a Mexican side dish that is usually served with any vegetarian or non-vegetarian Mexican entrees. Some of our family favorites to serve this Spanish red rice with are
- Instant pot Spanish rice and black bean soup with chips on the side
- Spanish rice and refried beans with Guacamole, Sour cream chips, and salsa
- Spanish rice used in Burritos
- Burrito bowls
Storing and Reheating
Just like any other flavored rice, this Instant pot Spanish rice recipe stays fresh in the refrigerator for up to 3 to 4 days. Just reheat it in a microwave by sprinkling little water on it. If you are heating on a stovetop add 1 to 2 tablespoons of water to the pan before adding rice and heat it on low to medium heat while covered for moist rice. Don't forget to stir it in between.
Recipe
Spanish rice in Instant pot | Arroz Rojo
Ingredients
- 1 tablespoon oil I used Olive oil
- ½ cup of diced onion
- 3 medium-size garlic cloves minced
- 1 cup basmati rice any white rice will do, adjust water accordingly
- ½ cup or ½ of an 8 oz can of tomato sauce
- 2 teaspoons of tomato bouillon powder you can use chicken or vegetable bouillon powder alternatively too
- 1.5 cup water Use chicken or vegetable broth instead of water if you don't have bouillon powder
- 1 teaspoon cumin powder
- ½ to ¾ teaspoon salt I use pink Himalayan Salt
- 1 or 2 jalapenos slit lengthwise with stem intact
- Cilantro for garnish
Ingredients to adjust if you are using tomato paste instead of tomato sauce
- 3 tablespoons of tomato paste INSTEAD of tomato sauce
Instructions
How to make Arroz Rojo / Spanish Rice in Instant pot
Preparation
- Wash the rice multiple times and keep aside for few mins until it gets a little dry.
- Now dice the onion into small pieces and mince the garlic.
- Slit the jalapenos lengthwise while still keeping the stem intact.
Cooking
- Turn on the Instant pot on manual mode and add oil when it displays 'HOT'.
- To the oil, add minced garlic and onion and saute for a couple of mins until the onion starts to get slightly translucent.
- Now add the washed and dried rice to the pot and toast the rice for a few minutes while continuously stirring, until the rice gets golden brown and toasty. You will get a nice aroma at this point. Do not walk away at this stage to avoid burning.
- Now add the cumin powder, salt, tomato bouillon powder (if using), and saute for a few seconds.
- Then add water or stock ( use stock/broth if you didn't use bouillon powder) and stir everything really well to make sure nothing is sticking to the bottom.
- Pour the tomato sauce on top of the water but DO NOT STIR (Stirring the tomato sauce might lead to a burn notice while cooking). However, if you are using tomato paste instead of tomato sauce, then make sure to stir it in to mix it evenly with water.
- Place the slit jalapeno on top of everything.
- Now close the lid and seal the vent. Cancel the saute mode and turn on the manual mode on high pressure for 6 minutes.
- Once the Instant pot beeps and turns off, let the steam release naturally for 10 minutes, and then do a quick to release the rest of the steam by turning the knob to VENT position.
- Once all the pressure is released and the pin drops, then open the lid carefully staying away from the steam. Remove the Cooking insert from the Instant pot and leave it on a heat-proof surface for 5 mins without touching the rice.
- After 5 minutes when the initial heat has escaped, gently fluff the rice using a fork without smashing it. Now leave it again for a couple of minutes, then garnish with cilantro if you prefer to, and serve it with your favorite Mexican entrees.
Notes
- Use either the tomato paste or tomato sauce, not both.
- Toast the rice until it is golden brown while stirring constantly, to avoid burning.
- Follow the instructions in the recipe card carefully for handling the rice after done for the perfect texture of rice.
- Adjust the spice levels to your taste,
- To increase, add one more diced jalapeno along with the whole ones, and also add red chili powder and pepper if you prefer.
- To reduce the spice level, reduce the cumin powder and only use one whole jalapeno.
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