Friday, June 26, 2015

Easy Spanish Rice

Easy Spanish rice

I used to only have Spanish rice from a restaurant or from a box.  So when I was asked by my McDougall friend Dina to make a good homemade version, I was thrilled.  I mean, I should know how to make this, and I am happy to report, I can now.  The recipe is so simple.  

3c long grain rice (I used white)
3c water
3 10 oz. cans of RoTel® (tomatoes and chilies) Mild, Medium, or Spicy.

1 tablespoon chili powder
1/4 tsp. chipotle powder (optional)
1/2 tsp. salt (optional)

In a large pot, add the rice, and rinse several times.  You want to swish the rice around in the pot with your hand.  Dump the water carefully out, and rinse again with lots of running water.  Rinse until the water is no longer cloudy.  Drain carefully, and set on stove.  Add the remaining ingredients and stir very well.  Cover and let sit for 30 minutes.  
After 30 minutes, turn the heat on to medium high and bring to a boil.  When it comes to a boil, stir one more time and cover.  Turn the heat to low and don't take the lid off again until it's done.  
Let cook for 15-20 minutes, covered.  Check the rice after 15 minutes to see if it is done.  You don't want mushy rice, but still kind of firm.  If it isn't done, cook for 5 more minutes.  Turn the heat off and let sit covered for another 5 minutes.  
Uncover and fluff with a fork.  Serve right away.  Goes great along beans and maybe taco's. 


(White rice)
3c long grain white rice, rinsed several times, until water runs clear
3 cans RoTel®, mild or spicy
1c water
1T chili powder
1/4 tsp. chipotle powder
1/2 tsp. salt (optional)

After rinsing rice, drain and add to Instant pot.  Add the remaining ingredients.  Stir well, close, and seal up.  Make sure the knob is in the pressure position.  Set to manual, and 8 minutes.  
After timer is done, let naturally release for 12 minutes, then manually release the pressure.  
Fluff with a fork and serve.

((**For Brown rice, increase water by 1/2 cup and increase time to 22 minutes, let naturally release for 15 minutes, then release manually**))


  1. Would it work the same in a rice cooker?

    1. Yes, you can use the rice cooker. You may want to reduce the water just a bit though. It's better to cut back on the water than the Rotel. :)

  2. Just made this for dinner for my wife tonight. We both enjoyed it quite a bit! Thanks for the recipe!

  3. My mother used to cook it for me. It's very good.

    Anne Allen: Pressure Cooker Portal

  4. Thanks. I have read many of your post, it really good and interesting.

  5. The rice looks good, it must be very delicious, thanks

  6. This was really good! I used Cayenne pepper since I didn't have any of the Chipotle and it was good.

  7. I followed the instant pot instructions using 1 cup of water for 3 cups of rice (in addition to the cans of Rotel) and it did not cook properly. Perhaps this was a typo and 3 cups of water should have been used?

    1. I will re-make this and let you know. I had enough liquid from the RoTel and water, but I will make again and let you know. :)

  8. This comment has been removed by a blog administrator.

  9. Hi!, loved this Spanish rice recipe, it seems very easy to prepare & cook at home. I'll give it a try for sure. Thanks for sharing.

    Jen - Pressure Cookers HQ

  10. I made this with 1 cup rice, 1 can rotel, 1/3 cup water. Left time the same. Wasn't cooked all the way, so added a little water and cooked for 4 mins longer. Came out good except a lot was burnt/stuck to bowl. Any advice? This was my first instant pot recipe to try!!

    1. I am so sorry that it didn't turn out good. Yes, if you are reducing the recipe, you will need to increase your water a bit. If you make again, do the water at 1/2 cup. Also, were you using white or brown rice? If brown, you need to increase your cooking time. Let me know. :)