Monica's favorite gear for
making Fiesta Brown Rice
This 6-quart size is the most popular. It's great for everyday use.
Also available: 8-quart (for big batches)
This is my favorite brown rice. It is the closest to white rice in taste and texture.
I use this handy gadget daily. It's perfect for blending the fire-roasted tomatoes.
A multi-tasking gadget for straining, draining, and sifting.

Fiesta Brown Rice In An Instant Pot

a healthy, vegan side to serve with beans or any Mexican meal


Fiesta Brown Rice | Instant Pot

By Monica              makes 8 cups
Serve this easy, healthy, flavorful rice as a side with beans or any Mexican meal. Add this rice to Mexican burritos/wraps or use as a base in rice bowls. From TheYummyLife.com #brownrice #Mexican #Instant Pot #healthy #vegan

Serve this easy, healthy, flavorful rice as a side with beans or any Mexican meal. Add this rice to Mexican burritos/wraps or use as a base in rice bowls.

Ingredients
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  • 2 tablespoons taco seasoning
  • 1 teaspoon salt
  • 2 1/4 cups vegetable broth
  • 1 lb. (2 1/2 cups) basmati brown rice
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Directions
Spray inside of Instant Pot (IP) with cooking spray.  

To blender or food processor, add roasted tomatoes, taco seasoning, and salt. Puree until smooth. Add to IP along with vegetable broth.

Put rice in fine mesh strainer and rinse under running water for 30 seconds; add drained rice to IP.

Stir ingredients, secure lid on IP, turn lever to SEAL. Set MANUAL, high pressure, 22 minutes. Allow to natural release for 10 min., then place towel over valve and release pressure. Remove lid. Stir in lime juice and cilantro before serving.

NOTE: Total IP time from start to finish is 43 minutes -- 11 minutes to come to pressure + 22 minutes cooking time + 10 minutes natural release.

RECIPE MAY BE DOUBLED. Cook on high pressure for 22 minutes and natural release for 10 minutes. Because of the larger volume, it will take longer than 11 minutes for a double batch to come to pressure before cooking begins. Otherwise, timing is the same as a single batch.

RICE FREEZES WELL. Don't add cilantro before freezing. Instead, stir it in after rice is thawed and reheated--just before serving.

TO REHEAT refrigerated or frozen rice, place in covered microwave-safe container and microwave on high in 1-minute intervals, stopping to stir after each minute, until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds, until water is absorbed.

Once I tried making rice in my Instant Pot (IP), my rice cooker went into the donation box. It is so easy to make rice this way. The IP makes it mostly hands-off cooking.

Most Mexican/Spanish rice recipes use white rice, but I almost always cook with brown rice because of its better nutrition. In our house, this flavorful, healthy, vegan Fiesta Brown Rice is a staple. I've served it to guests, and they don't seem to notice that it isn't white rice. The color, texture, and flavor are what make it a winner. This rice can be eaten:

  • with any Mexican meal
  • paired with beans and a veggies for a complete meal
  • in a burrito or wrap
  • as the base of a rice bowl with a variety of toppings like beans, guacamole, lettuce, tomatoes, onions, cheese, and salsa; optional meats are carnitas, salsa chicken, and shredded beef.

Here's how easy it is to make this tasty rice.

Step-by-step photos for making
Fiesta Brown Rice in an Instant Pot

 

Step 1. Assemble the ingredients:

  • basmati brown rice (This is my favorite brown rice. It is the closest to white rice in taste and texture.)
  • vegetable broth (may use chicken broth for non-vegan version)
  • canned, diced fire-roasted tomatoes
  • taco seasoning (store bought or make your own with my recipe)
  • salt
  • cilantro
  • lime juice

ingredients_00100dPORTRAIT_00100_BURST201910061547

Step 2. Puree the tomatoes, taco seasoning, and salt in a blender or food processor. I use a handy mini food processor--one of my most-used kitchen gadgets.

view on Amazon:  mini food processorcollage_processtomatoes.jpg

Step 3. Rinse the rice in a wire mesh strainer under running water for 30 seconds. Drain well.

view on Amazon:  wire-mesh strainercollage_washing_rice_resizetm.jpg

Step 4. Spray the inside of the IP with cooking spray, add pureed tomatoes mixture, broth and rice; stir to combine.

view Instant Pots on Amazon:  6-quart (most popular size), 8-quart (for large batch cooking)collage_fill_IP.jpg

Step 5.  Secure lid on IP, turn lever to SEAL. Set MANUAL, high pressure, 22 minutes. When cooking time is finished, allow to natural release for 10 min., then place towel over valve and release pressure. 

  • NOTE: Total IP time from start to finish is 43 minutes -- 11 minutes to come to pressure + 22 minutes cooking time + 10 minutes natural release.

collage_IP_on.jpg

Step 6. Remove lid, add lime juice, and stir. 

collage_cooked_IP.jpg

Step 7. Add cilantro before serving. squareIMG_9959resize.jpg

Freezes well. I use quart freezer Ziplocs. Flatten rice into a thin, even layer. This makes thawing faster. Also, once frozen hard, the flat bags store compactly in freezer. (Bags can be washed and reused.)

  • NOTE: Don't add cilantro before freezing. Instead, stir it in after rice is thawed and reheated--just before serving.

view on Amazon:  quart freezer bags

freezerice_00000IMG_00000_BURST20191006082701238_C

To reheat refrigerated or frozen rice, place in covered microwave-safe container and microwave on high in 1-minute intervals, stopping to stir after each minute, until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds, until water is absorbed.vertIMG_9954resize.jpg

Make it a Yummy day!

Monica

Link directly to this recipe
Fiesta Brown Rice | Instant Pot
By Monica              Servings: makes 8 cups
Ingredients
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  • 2 tablespoons taco seasoning
  • 1 teaspoon salt
  • 2 1/4 cups vegetable broth
  • 1 lb. (2 1/2 cups) basmati brown rice
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro, chopped
Directions
Spray inside of Instant Pot (IP) with cooking spray.  

To blender or food processor, add roasted tomatoes, taco seasoning, and salt. Puree until smooth. Add to IP along with vegetable broth.

Put rice in fine mesh strainer and rinse under running water for 30 seconds; add drained rice to IP.

Stir ingredients, secure lid on IP, turn lever to SEAL. Set MANUAL, high pressure, 22 minutes. Allow to natural release for 10 min., then place towel over valve and release pressure. Remove lid. Stir in lime juice and cilantro before serving.

NOTE: Total IP time from start to finish is 43 minutes -- 11 minutes to come to pressure + 22 minutes cooking time + 10 minutes natural release.

RECIPE MAY BE DOUBLED. Cook on high pressure for 22 minutes and natural release for 10 minutes. Because of the larger volume, it will take longer than 11 minutes for a double batch to come to pressure before cooking begins. Otherwise, timing is the same as a single batch.

RICE FREEZES WELL. Don't add cilantro before freezing. Instead, stir it in after rice is thawed and reheated--just before serving.

TO REHEAT refrigerated or frozen rice, place in covered microwave-safe container and microwave on high in 1-minute intervals, stopping to stir after each minute, until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds, until water is absorbed.

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Posted on Tuesday, October 8th, 2019








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