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Creamy Spanish rice

An easy vegetarian meal that is ready in just 30 minutes! This Veggie Spanish Rice is flavorful and is guaranteed to hit the spot.
Prep Time15 mins
Cook Time25 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 4
Author: ramyaanagu


  • Instant Pot duo - 6 quart to cook the Rice
  • Pressure Cooker


  • 4 cups Cooked rice
  • 2 tbs oil
  • 2 tbs butter
  • 1 potato sliced
  • 1 onion small
  • 1 Cup capsicum - red and yellow
  • 1 cup peas an corn
  • 2 tomatoes small
  • 1/2 cup cream
  • 1 tsp garlic powder
  • Turmeric a pinch
  • 1 tsp Chili lime powder
  • 1 tsp dry oregano
  • 1/2 cup Water
  • cilantro for garnish


  • In a pan add the oil and butter in equal parts. You can also just go with oil of your choice
  • Add the chopped onions, turmeric, garlic powder and Chili lime powder and saute it for 3 minutes
  • When the onion starts to turn translucent add the potatoes, capsicum , green peas and corn.
  • Cover the mix and cook for 10 minutes in medium flame or till the potatoes are cooked soft.
  • At this point add the chopped tomatoes and cream and let it cook for another 5 minutes.
  • Add a little water, about 1/2 cup, if needed. It should not be too watery. let the mix boil in high for 2 mins.
  • Turn down the heat before adding the cooked rice and mix it well. Crush and add the dry oregano and give it all a mix.
  • Turn off the stove and let the mixture sit for 5 mins. Garnish with coriander and serve hot.


Check the instructions on the rice package for the proportions of liquid to rice. I used 1:2 proportion for the rice I used here. Usually that is the quantity