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Instant Pot Mexican Brown Rice

mexican rice with tomatoes in a white dish
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4 from 1 review

Instant Pot Brown Mexican Rice is the perfect side dish for all of your favorite Mexican recipes!

Ingredients

Scale
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 2 cups brown rice (I like basmati brown rice)
  • 1 (10-ounce) can mild Rotel diced tomatoes and green chilies
  • 1 (14-ounce) can diced tomatoes
  • 2 cups low sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoon Kosher salt

For garnish: chopped cilantro

Instructions

  1. Select sauté on the pressure cooker and add oil.  When hot, add onion, sauté until soft, about 3-4 minutes.  
  2. Add rice, both cans of tomatoes, chicken broth, chili powder, cumin, and salt; stir.  
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 24 minutes.
  4. When cooking is complete, use a natural release, or if in a hurry, release pressure after it rests for at least 10 minutes. 
  5. Fluff the rice with a fork.  
  6. Garnish with cilantro.  Serve warm.

Notes

  • Make sure and use the mild Rotel tomatoes if you don’t want the rice to be spicy.  
  • This recipe makes quite a bit of rice, but the leftovers freeze well.  Freeze flat in a freezer safe ziploc bag. Place in the fridge the night before you need it.

Find it online: https://instafreshmeals.com/instant-pot-mexican-brown-rice/