{"id":838,"date":"2024-03-29T14:39:14","date_gmt":"2024-03-29T14:39:14","guid":{"rendered":"https:\/\/khetwise.com\/blog\/dutch-oven-spanish-rice\/"},"modified":"2024-03-29T14:39:14","modified_gmt":"2024-03-29T14:39:14","slug":"dutch-oven-spanish-rice","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/dutch-oven-spanish-rice\/","title":{"rendered":"Easy Dutch Oven Spanish Rice (Instant Pot Option)"},"content":{"rendered":"

The perfect side to accompany any Mexican food, this Dutch oven Spanish rice is a staple in our home. With variations for either cooking in a Dutch oven on the stove or in an instant pot, it\u2019s perfect for a dinner party or potluck!<\/p>\n

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Jump To Recipe<\/a><\/div>\n<\/div>\n
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Taco Tuesday (or any other day of the week) is always a big hit at our house. But my personal favorite Mexican dinner is our layered chicken enchilada casserole<\/a> with a side of this Spanish style rice.<\/p>\n

This easy Spanish rice recipe contains simple ingredients and it only takes a couple of minutes of hands-on time. Serve it as an easy side dish or as part of a main dish with refried beans or black beans and meat of choice (we like chicken thighs or ground beef).<\/p>\n

What Do You Need?<\/h2>\n

My favorite thing about this recipe is that it requires only a handful of ingredients that we always have in the pantry. Get rid of the processed Spanish rice packets and opt for this homemade Spanish rice recipe instead!<\/p>\n

But before we get to that, let\u2019s break down the difference between long and short grain rice.<\/p>\n

As the name implies, long grain rice<\/strong> is considerably longer than short grain rice<\/strong>\u2014about 4-5 times longer. Long grain rice<\/strong> is typically less starchy and produces a fluffy rice that doesn\u2019t clump together. Short grain rice<\/strong> is a starchy rice that results in a mushy rice with a very creamy or sticky consistency.<\/p>\n

For this Mexican rice recipe, we like to use a long grain white rice but you could use a brown rice as well.<\/p>\n

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The Ingredients and Substitutions <\/h2>\n

Cooking fat<\/strong> (olive oil, avocado oil, coconut oil, or lard)<\/p>\n

Onion<\/strong> (or onion powder)<\/p>\n

Garlic<\/strong> (or garlic powder)<\/p>\n

Long grain Rice\u00a0<\/strong><\/p>\n

Chicken Stock<\/strong> (beef stock or vegetable broth work too)<\/p>\n

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Tomato Sauce<\/strong><\/p>\n

Salt<\/strong><\/p>\n

Cumin<\/strong><\/p>\n

Paprika<\/strong><\/p>\n

Cayenne Pepper or red pepper<\/strong> (optional) depending on how spicy you like it.<\/p>\n

How to Make Spanish Rice in a Dutch Oven and Instant Pot<\/h2>\n

The beauty of this easy Mexican rice recipe is that it can easily be adapted for a dutch oven or instant pot depending on your needs and preferred cooking process.<\/p>\n

The idea is simple\u2014saut\u00e9 your diced onion and minced cloves of garlic in a little bit of oil. If you are using a dutch oven<\/strong>, do this over medium heat on your stove. For an instant pot<\/strong>, use the saut\u00e9 feature.<\/p>\n

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Once the onion and garlic are nice and fragrant, add in the uncooked rice, stock, tomato sauce, and spices.<\/p>\n

Stir everything together with a wooden spoon.<\/p>\n

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For Dutch oven<\/strong> Spanish rice, we bring the mixture to a light boil then put the dutch oven lid on and transfer it to a 225\u00b0F (107\u00b0C) oven for 20-30 minutes.<\/p>\n

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Cooked spanish rice in dutch oven about to be stirred.<\/figcaption><\/figure>\n

For an instant pot<\/strong>, after all of the ingredients have been added, put the lid of the instant pot on and cook at high pressure for 7 minutes. It will take ten to fifteen minutes for the pressure in the instant pot to build up.<\/p>\n

Once it\u2019s finished, you can either let the instant pot quick release or naturally release.<\/p>\n

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How to store and reheat?<\/h2>\n

Our whole family loves this one so we like making large batches of this delicious rice to have for leftovers the next day. Store in an airtight container for 3-4 days in the fridge. Or, you can freeze it for up to 6 months and thaw as needed.<\/p>\n

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Dutch Oven Spanish Rice Recipe<\/strong><\/h2>\n

Serves: 8<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– 1-2 tbsp cooking fat (olive oil or avocado oil)
– 1 onion, diced
– 3-4 large garlic cloves, minced
– 2 cups long grain rice
– 3 cups chicken stock
– 1 cup tomato sauce
– 2 tsp salt
– \u00bd tsp cumin
– \u00bd tsp paprika
– Pinch of cayenne pepper (optional)<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Heat a Dutch oven over medium heat.<\/p>\n

2. Saut\u00e9 onion and garlic in cooking fat for 3-4 minutes until soft and fragrant.<\/p>\n

3. Add rice, stock, tomato sauce, and spices to the mixture.<\/p>\n

4. Bring to boil, stirring gently with a wooden spoon so nothing gets stuck to the bottom of the pan.<\/p>\n

5. Once boiling, cover with lid and place in a warm oven at roughly 225\u00b0F (107\u00b0C) for 20-30 minutes to finish cooking.<\/p>\n

Alternatively, if you\u2019d like to avoid the oven, you could cook for an additional 10-20 minutes (roughly) on the stove, stirring regularly, until the rice is fully cooked and fluffy.<\/p>\n

Instant Pot Variation:<\/strong><\/h3>\n

1. Using the saut\u00e9 feature of the instant pot, cook garlic and onion in cooking fat.<\/p>\n

2. Once soft and fragrant, add rice, stock, tomato sauce, and spices.<\/p>\n

3. Put lid on and set to high pressure for 7 minutes.<\/p>\n

4. Once done, either quick release or let naturally release to serve when needed.<\/p>\n

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More of our favorite sides:<\/strong><\/p>\n