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!
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?
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!
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.
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!
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!
Cheesy Spanish Rice
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.
Angela says
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
Amy Engberson says
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!
Lindsay says
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.
Amy Engberson says
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!
La Quetta says
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
Amy Engberson says
Thanks for the suggestion! I love cumin and am going to add a little next time I make this recipe!
Jennifer Allen says
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!
Amy Engberson says
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.
Brittany says
So I made this in my instapot per the instructions but it turned out really soupy ☹ Any advice or suggestions?
Amy Engberson says
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!
Brittany says
Thank you for the advice! We did use a white rice, it was a generic brand, not sure if that matters. Thanks again!
Jennifer Reid says
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?
Amy Engberson says
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!
KD says
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
Amy Engberson says
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!
Krista says
This sounds amazing! I love Spanish rice but then you added cheese! I am drooling!
Amy Engberson says
Cheese makes everything even better!
katerina @ diethood.com says
What a terrific meal! Looks and sounds delicious!!
Amy Engberson says
Thanks! My boys go crazy over it!
Dee says
Another reason for me to buy an Instant Pot! We have Mexican food at least once a week, and this would go so fast!
Amy Engberson says
You NEED an Instant Pot! I use mine several times a week! And yes, this rice comes together so quickly!
Erin @ The Speckled Palate says
Spanish rice with a helping of cheese? Oh, yes. I’m totally in for this recipe!
Amy Engberson says
Doesn’t cheese make EVERYTHING better? Yes!!
Erren says
This looks like the perfect comfort food! Thanks for sharing!
Amy Engberson says
It is so perfect to go along with any Mexican food!