Vegan Mexican Rice in the Instant Pot
This vegan Instant Pot Mexican Rice (vegan, gluten free) is a quick and healthy way to spice up your Taco Tuesday with a healthy and simple side dish. This is great to meal prep or make ahead for a quick side later. Serve with tacos, burritos, or beans.
Servings: 8 servings
Calories: 219kcal
Cost: $2
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1/2 sweet onion diced
- 2 cups long grain rice
- 1/2 cup frozen peas
- 1/2 cup sweet corn
- 1 14- ounce Diced Tomatoes
- 2 cups Vegetable Stock
- 1 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- Crushed Red Pepper Flakes optional, I added 1/2 teaspoon
Instructions
- Set instant pot to Saute mode. Add the olive oil, garlic, and onions and saute for 4 to 5 minutes until the vegetables begin to soften.
- Add the rice, peas, corn, diced tomatoes with the juice, vegetable stock or water, chili powder, turmeric, oregano, cumin and chili flakes if using. Stir to combine.
- Set to Pressure Cook on High or Manual Mode for 3 minutes.
- Once rice is finished cooking, quick release. Once float valve has gone down, carefully open the lid and fluff rice with a fork. Taste and adjust seasoning if needed. Enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 248mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg