Instant Pot Mexican Brown Rice
Ingredients
The rice
-
1½
cups
long grain brown rice
The broth
-
1½
cups
vegetable or chicken broth
The salsa
The aromatics
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
½
cup
fresh cilantro, finely chopped
The seasonings
-
1
Tbsp
homemade taco seasoning
-
½
tsp
ancho chili powder
-
½
tsp
kosher salt
The cooking fat
Optional
Instructions
- Sauté onion and garlic in olive oil until the onion is translucent.
- Add taco seasoning, ancho chili powder, and salt to the onion and garlic mixture.
- Stir in the rice, then add the broth and salsa, mixing well.
- Secure the lid of the Instant Pot and set the steam release valve to sealing.
- Press the pressure cook function and set the timer for 22 minutes.
- Allow the pressure to release naturally for 15 minutes after cooking.
- Open the lid, stir the rice, and mix in fresh cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
202
Total fat
2.4g
Total carbohydrates
41.2g
Total protein
3.4g
Sodium
363.8mg
Cholesterol
0mg
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