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Side Dishes » Cheesy Spanish Rice {Pressure Cooker}

Cheesy Spanish Rice {Pressure Cooker}

Created by Amy Engberson 25 Comments

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Cheesy Spanish Rice has everything you already love about Spanish Rice and more! You still get all those savory flavors with the addition of melted, gooey cheese! It’s over the top!

Cheesy Spanish Rice is takes less than ten minutes to make and is so yummy!

My family has enjoyed Mexican food for as long as I can remember. In fact, when we go out to eat we usually choose Mexican or Italian food. I can already make the most mouthwatering steak at home so I don’t feel like I need to pay someone to make that for me. Mexican food though, it just doesn’t usually taste the same when you make it at home as when you get it from an authentic Mexican restaurant. Do you know how hard it is to find an authentic Mexican restaurant though?

Cheesy Spanish Rice compliments any Mexican meal

We have found a few that we love but unfortunately it’s not always convenient or even possible to leave the farm to get my Mexican food fix! I have learned to make Creamy Beef Enchilada’s, Beef Enchilada Stacks, and Slow Cooker Carne Asada that hit the spot on those days when I NEED Mexican food!

Cheesy Spanish Rice in the instapot

Of course if you are serving Mexican food you need to serve Cheesy Spanish Rice alongside of it! This recipe is so easy, thanks to the InstaPot! Fry rice right in the InstaPot until it’s golden brown. Add all the rest of the ingredients, except cheese, to the InstaPot, stir, and cook for 10 minutes.

Cheesy Spanish Rice - Because cheese makes everything better!

This Spanish Rice recipe already has the best flavors, but then when you add cheese to the mix…you get Cheesy Spanish Rice and trust me it’s even better!

Enchilada Meatballs - add a side of Spanish Rice for a quick weeknight dinner!

Cheesy Spanish Rice is our new go to side dish! I almost always have a container of it in the refrigerator. I’m not even kidding you when I say we eat it with everything; breakfast burritos, my boys stirred it into their chili, and they even eat it for an afterschool snack! Trust me…it’s that good!

a blue pot filled with spanish rice topped with chopped cilantro

Cheesy Spanish Rice

0 from 0 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Author: Amy

Ingredients

  • 1 1/2 c. long-grain rice
  • 3 T. oil
  • 2 T. finely chopped onions
  • 1 clove minced garlic
  • 1 8 oz. can tomato sauce
  • 2 tsp. chicken bouillon
  • pinch ground black pepper
  • 4 c. chicken broth
  • 2 c. grated cheddar cheese you can use less but the more the better 😉

Instructions

  • I used my instapot to make this rice but it's easy to make on the stove top too. I'll give you directions for either method.
  • InstaPot Method:
  • Using the saute setting stir fry rice in oil until golden brown.
  • Add the remaining ingredients except cheese.
  • Set InstaPot to the "Rice" setting. I usually adjust the time down to 10 minutes. Make sure pressure valve is closed and lid is on tight.
  • After the timer beeps quick release the pressure.
  • Stir in cheese.
  • Serve immediately.
  • Stove Top Method
  • In a 3 quart pan stir fry rice in oil over medium heat until golden brown.
  • Add remaining ingredients, except cheese.
  • Bring to a boil then simmer with the lid on until rice is cooked. See rice package directions.
  • Add grated cheese and stir.
  • Serve immediately.
Tried this recipe?Mention @littledairyontheprairie or tag #littledairyontheprairie!

Cheesy Spanish Rice is a super quick and easy side dish recipe to serve with any Mexican food! Make it on the stove top or in the Pressure Cooker

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about amy

About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite. Read more...

Filed Under: Side Dishes Tagged With: cheese, easy recipe, Insta Pot, Mexican Food, Quick, rice, Side dish, Spanish Food

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  1. Erren says

    March 1, 2017 at 2:30 pm

    This looks like the perfect comfort food! Thanks for sharing!

    Reply
    • Amy Engberson says

      March 2, 2017 at 10:40 am

      It is so perfect to go along with any Mexican food!

      Reply
  2. Erin @ The Speckled Palate says

    March 1, 2017 at 6:29 pm

    Spanish rice with a helping of cheese? Oh, yes. I’m totally in for this recipe!

    Reply
    • Amy Engberson says

      March 2, 2017 at 10:38 am

      Doesn’t cheese make EVERYTHING better? Yes!!

      Reply
  3. Dee says

    March 1, 2017 at 7:51 pm

    Another reason for me to buy an Instant Pot! We have Mexican food at least once a week, and this would go so fast!

    Reply
    • Amy Engberson says

      March 2, 2017 at 10:38 am

      You NEED an Instant Pot! I use mine several times a week! And yes, this rice comes together so quickly!

      Reply
  4. katerina @ diethood.com says

    March 2, 2017 at 4:40 am

    What a terrific meal! Looks and sounds delicious!!

    Reply
    • Amy Engberson says

      March 2, 2017 at 10:37 am

      Thanks! My boys go crazy over it!

      Reply
  5. Krista says

    March 2, 2017 at 3:26 pm

    This sounds amazing! I love Spanish rice but then you added cheese! I am drooling!

    Reply
    • Amy Engberson says

      March 6, 2017 at 10:34 am

      Cheese makes everything even better!

      Reply
  6. KD says

    June 22, 2017 at 9:09 am

    How much do you multiply your recipe by to have leftovers, lol. We have 2 adults( my daughter and myself) who eat what I will call ‘normal’. 3 guys aged 22, 13 & 11. What should have served 8 served 4. That they liked it was positive but my daughter and I had to split what was left and that wasn’t much
    I don’t know how you have leftovers to use in other meals. Thank you though KEEP SHARING

    Reply
    • Amy Engberson says

      June 23, 2017 at 6:35 pm

      Thanks for stopping by! It sounds like you are feeding a hearty sized crew! Maybe we aren’t as big of eaters as I thought! We always have leftovers for the next day which is a huge bonus! Maybe doubling the recipe would be just right for you!

      Reply
  7. Jennifer Reid says

    July 14, 2017 at 7:13 pm

    I’m still new at my instapot. If I cook with brown rice, should I adjust the cook time at all? If so, any idea how much?

    Reply
    • Amy Engberson says

      July 17, 2017 at 6:40 pm

      Hi Jennifer! I’m so excited for you to start using your new Instapot! I use mine all the time! Different types of rice require different cooking times. You could always look in the instruction manual to make sure you know the exact cook time for particular kind of rice you are using. For this recipe I use white rice and usually adjust the cooking time to 10 minutes. I can’t wait for you to try it!

      Reply
  8. Brittany says

    April 4, 2018 at 4:36 pm

    So I made this in my instapot per the instructions but it turned out really soupy ☹ Any advice or suggestions?

    Reply
    • Amy Engberson says

      April 4, 2018 at 4:48 pm

      Hi Brittany! I’ve actually had that happen to me a couple of times too. It seems like it depends on the rice. I don’t have that happen to me when I use white rice, but it does happen when I use brown rice. If it comes out soupy I just put the lid back on and cook it for about 5 more minutes and it usually finishes the rice off and helps it to absorb the additional liquid. Hopefully that helps! This rice is one of my kids very favorites!

      Reply
      • Brittany says

        April 21, 2018 at 5:38 am

        Thank you for the advice! We did use a white rice, it was a generic brand, not sure if that matters. Thanks again!

        Reply
  9. Jennifer Allen says

    June 14, 2018 at 4:17 pm

    I am confused about how you reduce cooking time to 10 minutes on the rice setting. Mine goes to 12 minutes automatically and wont let me adjust down. I have made this a dozen times or more because I love it so much! Mushy or not! I just want to make it right!

    Reply
    • Amy Engberson says

      June 15, 2018 at 4:02 pm

      I don’t remember exactly how long the “rice” setting is on the pressure cooker, but I think it’s around 20 minutes. Since different kinds of rice need to cook for different amounts of time it’s best to check your pressure cooker instruction book and double check the amount of time it suggests for the particular rice you are cooking. I usually use long grain white rice in this recipe and cook it for 10 minutes. If you press the rice setting on your pressure cooker you can adjust the time up or down for the desired amount of time you need.

      Reply
  10. La Quetta says

    October 11, 2018 at 6:45 am

    Original Spanish or Mexican Rice has some Cumin in it. Not too much as to overpower the taste. Just a little bit so u know that it’s in it and can only taste a little bit

    Reply
    • Amy Engberson says

      October 13, 2018 at 8:40 am

      Thanks for the suggestion! I love cumin and am going to add a little next time I make this recipe!

      Reply
  11. Lindsay says

    June 26, 2019 at 12:03 pm

    Hi there! I made this rice in my instapot and loved it! However, my mom wants to make it and doesn’t have an instapot. You said there are directions for both methods but I’m having trouble finding the stovetop directions.

    Reply
    • Amy Engberson says

      July 1, 2019 at 6:55 am

      Hi Lindsay! It’s the cheese that makes this recipe so tasty! Who could ever resist cheese?

      I need to rewrite this recipe so it’s easier to find the instructions. Look at steps 9-12 in the instructions. Those steps explain how to make it on the stove top! Hopefully that helps!

      Reply
  12. Angela says

    February 25, 2020 at 3:31 pm

    I would really like to try this, but I’m unsure of the 2 tsp of chicken bouillon. Mine come in cubes which get dissolved in water. I will be making this on the stove top. Could you clarify please? Oh, I am serving it with your Mexican meatballs. First time for both. Can’t wait. Thanks, Angela

    Reply
    • Amy Engberson says

      March 9, 2020 at 12:54 pm

      Usually, one cube of chicken bullion is equal to 1 teaspoon. So for this recipe, you’ll need two bullion cubes. I’d add the bullion with the chicken broth, tomato sauce, etc and it will dissolve as it cooks! Hopefully, that helps!

      Reply
Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault! Read More..

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