Instant Pot Mexican Brown Rice
Instant Pot Mexican Brown Rice is the perfect side dish for your favorite Mexican dishes. Serve this easy recipe with tacos, enchiladas, burritos, and more!
- 2 cups long grain brown rice
- ½ yellow onion diced
- 4 cloves garlic minced or pressed
- 2 ½ cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 14 ounces crushed tomatoes
Rinse the rice until the rinse water runs clear. Drain thoroughly and set aside.
Press the Sauté button on the Instant Pot. Add the diced onions, and sauté until the onions are soft. Add a small amount of water if the onions begin to stick.
Add the garlic and sauté for one to two minutes, until the garlic is fragrant.
Add the rice and continue to sauté for two more minutes, to toast the rice.
Pour in the vegetable broth, making sure to completely deglaze the bottom of the pot. Stir in the spices.
Add the crushed tomatoes, but do not stir.
Push stop on the Instant Pot. Place the lid on the pot, push Manual, and set the time at 22 minutes.
When the time has elapsed, unplug the Instant Pot and allow the pressure to release naturally.
Open the pot, and allow the rice to sit for 10 minutes. Then stir in the tomatoes and serve warm.
Calories: 116kcal | Carbohydrates: 23.8g | Protein: 3g | Fat: 1.4g | Sodium: 321.2mg | Fiber: 2.1g | Sugar: 3.1g | Vitamin A: 367.45IU | Vitamin C: 6.21mg | Calcium: 22.88mg | Iron: 1.64mg