Vegan Mexican Rice

by Jill Dalton

This 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.

Vegan Mexican Rice

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 16 voted )

Ingredients

1 large onion, diced
1 cup wild rice mix (or brown rice)
2 cups low sodium vegetable broth
2 tablespoons tomato paste
1 cup chopped tomatoes
1 tablespoon diced green chilis
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon tamari

Instructions

  1. Turn on the sauté setting on Instant Pot.
  2. Sauté onions until translucent.
  3. Cancel Sauté setting on Instant Pot.
  4. Add remaining ingredients to Instant Pot and stir together.
  5. Press the Pressure cooker setting and set it for 25 minutes.
  6. Once finished release the steam valve or let it naturally depressurize.
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15 comments

Gloria Kjorsvik June 11, 2021 - 2:47 pm

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!!!

Reply
Bruce and Elaine Hurst June 11, 2021 - 9:46 pm

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?

Reply
Jill Dalton June 18, 2021 - 9:45 am

//www.plantbaseddallas.com/shop/instant-pot-cooking-time-magnet-set

Reply
Paul June 12, 2021 - 5:34 am

Great recipe , I love rice. Wheres the link to the cooking times?

Reply
Jill Dalton June 18, 2021 - 9:44 am Reply
joannlakes June 12, 2021 - 10:00 am

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.

Reply
Manya June 12, 2021 - 11:26 am

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!

Reply
Mike Sheehan June 13, 2021 - 12:58 pm

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.

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Jill Dalton June 18, 2021 - 9:43 am

I would probably just go with 1 can to replace both the chopped tomatoes and the chilis.

Reply
Jim Crain June 15, 2021 - 1:28 pm

Tomatoes are “copped”?

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Jill Dalton June 18, 2021 - 9:36 am

Corrected now. Thanks for the heads up

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Steve B June 18, 2021 - 1:34 pm

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.

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Denice Sherman June 23, 2021 - 8:47 pm

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.

Reply
Nikhil Jaju June 25, 2021 - 3:54 am

I guess this is excellent post!

Reply
Steve B July 5, 2021 - 6:45 pm

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.

Reply

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