The Whole Food Plant Based Cooking Show
Mexican Rice
Calories: 199kcal
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
Calories: 199kcal | Carbohydrates: 42g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 415mg | Potassium: 524mg | Fiber: 6g | Sugar: 7g | Vitamin A: 526IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 3mg
