Spanish Rice (Ninja Foodi Low Heat Method)
Prep Time: 10 mins | Cook Time: 12 mins + natural release | Total Time: 32 mins | Servings: 4–6
Some recipes just hit differently—especially when they come with a story. I first learned how to make Spanish Rice from a good friend who swore by her grandmother’s stovetop version. It was simple, soulful, and full of love. Over time, I adapted it for my Ninja Foodi, and this low-heat pressure cooked version captures all that homemade goodness—without hovering over a pot.
This Spanish Rice pairs beautifully with my Mexican Chicken recipe (stay tuned for the video!). It’s perfect for taco night or served with grilled vegetables and a squeeze of lime. Let’s bring some warm and zesty flavor to your plate!
Spanish Rice (Ninja Foodi Low Heat Method)
Summary: This vibrant and savory Spanish Rice is cooked low and slow in the Ninja Foodi for fluffy, flavor-packed results. It’s the perfect base for your favorite Tex-Mex meals and is incredibly easy to make!
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 cup long-grain white rice, rinsed and drained
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1½ cups low sodium chicken broth (or vegetable broth)
- ½ cup tomato sauce or crushed tomatoes
- ¼ teaspoon salt (adjust to taste)
- ¼ cup diced green bell pepper (optional)
- ¼ cup frozen peas (optional)
- Chopped cilantro and lime wedges (for garnish, optional)
Instructions (Ninja Foodi Method)
- Set the Ninja Foodi to Sauté > Low. Add oil, onion, and pepper. Sauté 3–4 minutes until softened.
- Stir in garlic, cumin, paprika, and chili powder. Cook 30 seconds.
- Add rinsed rice and toast for 1–2 minutes, stirring to coat in spices.
- Pour in broth and tomato sauce. Stir and deglaze the pot bottom.
- Close lid. Set valve to Seal, select Pressure Cook > Low for 12 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Fluff with a fork, stir in peas, and garnish with cilantro and lime.
Cook Tips
- Rinse rice thoroughly to remove starch and avoid gummy texture.
- Deglaze the pot well to avoid the burn notice.
- Use low sodium broth to control overall saltiness.
- Stir in veggies like peas or corn after cooking to retain texture.
- Add a diced jalapeño with onions for heat or a pinch of cayenne.
- Reheat with a splash of broth to keep it moist and fluffy.
Notes: Stovetop & Rice Cooker Instructions
Stovetop: Sauté onion, garlic, and spices in oil. Add rice, toast, then pour in tomato sauce and broth. Bring to a boil, reduce heat, cover and simmer for 18–20 mins. Rest 5 mins, fluff and serve.
Rice Cooker: Sauté aromatics separately, then combine all ingredients in cooker. Use white rice setting. Let sit 5–10 minutes after cooking before fluffing.
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🎥 Coming Soon:
Watch how I plate this rice with my famous Mexican Chicken in an upcoming cooking video on the blog and YouTube!