Instant Pot Mexican Rice (vegan, gluten free)
This 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.
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!
Calories: 219 kcal Carbohydrates: 44 g Protein: 5 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 248 mg Potassium: 221 mg Fiber: 2 g Sugar: 3 g Vitamin A: 362 IU Vitamin C: 10 mg Calcium: 41 mg Iron: 1 mg
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