Simple Spanish Rice

Being a busy mom I admittedly don't make spanish rice from scratch. I am all about easy prep and minimal cook times when possible. Although I can make this recipe on the stovetop, I love that it only takes 8mins to cook and my family loves it.  

Stovetop and Instapot instructions below. 

Enjoy!

Simple Spanish Rice

Author Jamyka Guerra | Money Conscious Mommy Blog

Ingredients

Stovetop

• 2 tbsp Olive Oil
• 2 tbsp Knorr Caldo De Tomate Tomato Bouillon with Chicken Flavor
• 2 cups Jasmine Rice (I honestly use whatever rice we have)
• 2 1/2 cups water (1 1/4 cups to every cup of rice)

Pressure Cooker

• 2 tbsp olive oil
• 1 whole yellow onion, chopped (optional)
• 2 cups rice
• 3 cups chicken stock
• 2 tbsp of Caldo de Tomate Buillon

Instructions

Stove Top

1. Set your stove top to medium-high and place olive oil in a saucepan.
2. Add raw rice grain into the pan and stir until olive oil is evenly distributed. Continue stirring rice until golden brown.
3. Once golden, add water and bring to a boil.
4. Stir Caldo de Tomate into the water and cover. Reduce to low heat and let simmer for 20mins. Do not remove the lid until the time has expired.
5. Remove the lid, stir the rice and serve!

Pressure Cooker

1. Set your pressure cooker to 'Saute' and let heat until the indicator shows 'Hot'.
2. Optional: Add olive oil to the pot and stir in onion. Continue stirring until soft, remove, and set aside. Otherwise skip to Step 3.
3. Add oil and rice to the pot. Stir until olive oil is evenly distributed. Continue stirring rice until golden brown.
4. Add chicken stock and stir in buillon to combine. If using onions, gently lay in the center of the pot without disturbing the rice. Do not stir. This will avoid the onions touching the bottom of the pot, avoiding the 'Burn' indicator.
5. Cover and change setting to 'Manual Pressure' for 8mins.
6. Release pressure and immediately remove the lid once the time has expired.
7. Stir to fluff the rice and serve!