Spanish Rice
This low-heat Spanish Rice recipe is a fragrant, flavorful side dish that's comforting and zesty without overwhelming heat. Perfect as a base for Mexican chicken, enchiladas, or grilled vegetables, the rice is pressure-cooked gently in the Ninja Foodi for a tender, fluffy result every time. With cumin, smoked paprika, and garlic dancing in a savory tomato broth, it’s a dish that makes your kitchen smell as amazing as it tastes.
Equipment
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 cup long grain rice rinsed
- ½ small onion finely diced
- 2 clove garlic minced
- 1 tsp Ground Cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- 1.5 cups chicken broth or vegetable broth
- ½ cup tomato sauce or crushed tomatoes
- ¼ tsp salt adjust to taste
- ¼ cup diced green pepper ( optional)
- ¼ cup frozen peas
- chopped cilantro for garnish
- fresh limes wedges optional for serving
Instructions
- Sauté the aromatics:Turn the Ninja Foodi to Sauté > Low. Add olive oil, then the onion and bell pepper. Sauté 3–4 minutes until softened. Stir in garlic and spices. Cook for 30 seconds until fragrant.
- Toast the rice:Add the rinsed rice and stir to coat it in the oil and spices. Toast for 1–2 minutes.
- Add liquids:Pour in the broth and tomato sauce. Stir well and deglaze the pot bottom to avoid burn notices.
- Pressure cook:Close the lid and set the valve to Seal. Select Pressure Cook > Low for 12 minutes. Let pressure release naturally for 10 minutes, then do a quick release.
- Finish & serve:Open lid, fluff rice with a fork, and gently stir in peas (they’ll warm with residual heat). Taste and adjust seasoning. Garnish with chopped cilantro and a squeeze of lime.
Notes
📝 Notes: Stovetop & Rice Cooker Versions
Stovetop Method:- Use a medium saucepan with a lid. Sauté onion, garlic, and spices in oil over medium heat.
- Stir in rinsed rice and toast 2 minutes.
- Add tomato sauce and broth. Bring to a boil, then reduce heat to low.
- Cover and simmer for 18–20 minutes, or until liquid is absorbed. Let sit 5 minutes, fluff, and serve.
- Sauté onion, garlic, and spices in a skillet or using a sauté feature if your rice cooker has one.
- Transfer to rice cooker with rinsed rice, tomato sauce, and broth.
- Stir well, set cooker to “White Rice” setting. Let rest 5–10 minutes before fluffing.
Cooks Tips
Cooks Tips
- Rinse the rice thoroughly before cooking to remove excess starch. This helps prevent it from becoming gummy or sticky.
- Toast the rice until it’s lightly golden for a rich, nutty flavor base that gives authentic Spanish rice its character.
- Deglaze the pot after sautéing by adding a splash of broth and scraping the bottom with a wooden spoon. This prevents the dreaded burn notice in pressure cookers.
- Use low sodium broth so you can control the saltiness—especially if your tomato sauce is already seasoned.
- Add veggies last: If using peas, corn, or diced fresh tomato, stir them in after pressure cooking to preserve color, texture, and flavor.
- Spice it up: For a kick, add a diced jalapeño with the onions or a pinch of cayenne with the spices.
- Double the batch: This recipe doubles easily—just don’t fill the Ninja Foodi past the halfway mark with rice recipes to avoid clogging the pressure valve.
- Leftovers reheat well! Add a splash of broth or water before reheating to restore moisture and fluffiness.
Nutrition
Calories: 187kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 333mgPotassium: 192mgFiber: 2gSugar: 2gVitamin A: 347IUVitamin C: 6mgCalcium: 31mgIron: 1mg
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