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–+ servings

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine Mexican, Spanish
Servings 4
Calories 187 kcal

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:
  1. Use a medium saucepan with a lid. Sauté onion, garlic, and spices in oil over medium heat.
  2. Stir in rinsed rice and toast 2 minutes.
  3. Add tomato sauce and broth. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 18–20 minutes, or until liquid is absorbed. Let sit 5 minutes, fluff, and serve.
Rice Cooker Method:
  1. Sauté onion, garlic, and spices in a skillet or using a sauté feature if your rice cooker has one.
  2. Transfer to rice cooker with rinsed rice, tomato sauce, and broth.
  3. Stir well, set cooker to "White Rice" setting. Let rest 5–10 minutes before fluffing.
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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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