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Instant Pot Mexican Brown Rice Recipe

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3.9 from 41 reviews

This Instant Pot Mexican Brown Rice is a flavorful and easy-to-make side dish that combines aromatic spices, fresh salsa, and cilantro to complement any Mexican meal. Utilizing the Instant Pot pressure cooking method ensures perfectly cooked brown rice in a fraction of the traditional cooking time, making it a convenient and delicious addition to your weeknight dinners.

Ingredients

Rice and Broth

  • 1 1/2 cups long grain brown rice
  • 1 1/2 cups vegetable or chicken broth (or water)
  • 3/4 cup salsa

Seasonings and Aromatics

  • 1 Tbsp olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp homemade taco seasoning
  • 1/2 tsp ancho chili powder
  • 1/2 tsp kosher salt

Garnish

  • 1/2 cup fresh cilantro (finely chopped)
  • Squeeze of lime (optional)

Instructions

  1. Sauté Aromatics: Begin by pressing the sauté function on your Instant Pot. Drizzle olive oil and wait until it’s hot and shimmering. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Then add the minced garlic and cook for an additional 30 seconds, releasing the fragrant aroma.
  2. Add Spices and Rice: Turn off the sauté by hitting the ‘cancel’ button. Stir in the homemade taco seasoning, ancho chili powder, and kosher salt, mixing well with the onion and garlic. Add the brown rice and give it a quick stir to coat the grains with the spices and oil.
  3. Pour in Liquid Ingredients: Pour the vegetable or chicken broth and salsa into the pot. Mix everything until thoroughly combined, ensuring the rice is evenly distributed in the liquid.
  4. Pressure Cook the Rice: Secure the Instant Pot lid and make sure the steam release valve is set to the sealing position. Press the pressure cook function and set the timer for 22 minutes for brown rice (3 minutes if using long grain white rice). The pot will take several minutes to reach pressure before the cooking timer begins counting down.
  5. Natural Pressure Release: After cooking, allow the pressure to release naturally for 15 minutes without touching the valve, which helps the rice finish cooking gently and prevents sticking.
  6. Quick Release and Stir: Carefully turn the steam release valve to venting using a hand towel or oven mitt to release any remaining pressure. Open the lid, and give the rice a thorough stir to fluff it up.
  7. Garnish and Serve: Stir in finely chopped fresh cilantro and squeeze lime juice over the top if desired. Serve warm as a delicious, zesty side dish perfect for Mexican-inspired meals.

Notes

  • You can substitute broth with water if preferred, but broth adds extra flavor.
  • Adjust the amount of taco seasoning and chili powder to suit your spice preference.
  • If you don’t have homemade taco seasoning, store-bought mixes work well too.
  • For a vegan version, use vegetable broth and ensure salsa does not contain animal products.
  • Leftovers can be refrigerated for up to 4 days and reheated gently on the stovetop or microwave.

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