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Mexican Rice
his Plant Based Vegan Mexican Rice is so packed full of flavor you can use it as a side dish or eat it as a meal. Making it in the Instant Pot is so simple that it will become a staple recipe in your home for sure. We like to add freshly chopped cilantro and lime juice to our servings.
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Equipment
Ingredients
- 1 large onion, diced
- 1 cup wild rice mix, or brown rice
- 2 cups vegetable broth, low sodium
- 2 tablespoons tomato paste
- 1 cup tomatoes, chopped
- 1 tablespoon green chilis, diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon tamari
Instructions
- Turn on the sauté setting on Instant Pot.
- Sauté onions until translucent.
- Cancel Sauté setting on Instant Pot.
- Add remaining ingredients to Instant Pot and stir together.
- Press the Pressure cooker setting and set it for 25 minutes.
- Once finished release the steam valve or let it naturally depressurize.
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Nutrition info
Calories: 199kcalCarbohydrates: 42gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 415mgPotassium: 524mgFiber: 6gSugar: 7gVitamin A: 526IUVitamin C: 11mgCalcium: 57mgIron: 3mg
18 comments
Jill, I made this but on top of the stove yesterday. The only thing different is I didn’t use tamari Sauce and I added a tsp of Chilli powder and just a dash of Sriracha sauce. Delicious!!!
I don’t see the link for the magnet that goes on the IP that you said you would provide. Would you be so kind as to send that to me?
//www.plantbaseddallas.com/shop/instant-pot-cooking-time-magnet-set
Great recipe , I love rice. Wheres the link to the cooking times?
https://plantbasedcookingshow.com/2021/06/11/vegan-mexican-rice/
I added a can of small red beans at the end to make a meal for myself. You could use a can of black beans instead. I also threw in a whole dried guajillo chile pepper for extra zip. I like spice but if you want less try a dried ancho chile.
Not a big deal but thought you’d like to know that there is a typo in the recipe above. You have “1 cup copped tomatoes” instead of “chopped”. Thank you for all of your amazing content!
Hi Jill, I am going to try this recipe. But I was wondering how you would adjust it if I used a can (or 2?) of Rotel (no salt version)?
If the quantities just don’t line up that’s ok. I won’t use the Rotel.
Thank you,
Mike.
I would probably just go with 1 can to replace both the chopped tomatoes and the chilis.
Tomatoes are “copped”?
Corrected now. Thanks for the heads up
Thanks for posting this. Really delicious. I used purple barley and rye over rice for the reasons set out by Dr. Joel Fuhrman in his books/lectures, but the taste was fantastic. (I had to cook barley longer to get a good texture.) I will add canned beans to leftovers. By the way, love the cookbook.
I like this quick meal. I added a can of rinsed beans and a full 2 oz can do mild diced chilies, plus 1/2 cup of dehydrated veggies. Tastes great and will be repeated.
I guess this is excellent post!
I am posting a second comment, because I changed this up a bit. Added a head of finely chopped broccoli to get in some extra greens. It came out great. This is going to be staple in our house.
I have been on a search for a good Spanish rice with brown rice! I was so glad to find yours and I made it with no changes and it is now our families official recipe. Perfect!!!
What size instant pot did you use for this recipe so that I can adjust to a 3 qt.
Ours is a 6 QT