So a few weeks ago I shared the recipe to my Instant Pot No-Soak Vegan Charro Beans Recipe, but we can’t forget to add the Mexican Rice for Taco Night! This Instant Pot Vegan Mexican Rice Recipe is oil free, gluten free, and super easy! Yummy!
If you only have one Instant Pot like me and want to make both recipes on the same night, make the charro beans first, and then wash out the Instant Pot and make the Vegan Mexican Rice recipe next. This is because sometimes the rice can stick to the Instant Pot and make cleaning take a little longer.
While this recipe only takes about 25 minutes, it will take extra time for your Instant Pot to come to pressure, which can vary by size & model of your pressure cooker so be sure to factor that in.
What type of brown rice to use in this Instant Pot Vegan Mexican Rice recipe?
I prefer to use long grain brown rice and my favorites are brown basmati rice (for a more firmer texture) or brown jasmine rice (for a softer, stickier texture). But you can use any dry brown rice you have or can find. Always be sure to rinse your brown rice in a fine mesh sieve before using.
What kind of brown rice to buy to avoid high arsenic exposure
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I recommend you buy brown rice that was grown in California, India, Thailand, or Pakistan because of the potential exposure to inorganic arsenic. Avoid buying rice that was grown in the “cotton belt” – Arkansas, Texas, and Louisiana. Even though the use of arsenic has been discontinued it persists in the soil and the rice soaks it up when growing; even if the product says organic it can still have arsenic if grown in these areas. Read the side of the bag to see where it was grown to make sure. Lundberg is a good brand of rice that is grown in California.
To learn more about arsenic in rice check out this great article from Food Revolution Network.
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Instant Pot Vegan Mexican Rice (oil free, whole food plant based)
Equipment
Ingredients
- 1 cup brown rice, dry
- 1 cup vegetable broth, low sodium or water
- 1 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
Instructions
- Rinse brown rice in a fine mesh sieve. Add all ingredients to the Instant Pot (or pressure cooker) and stir to mix well.
- Cook on manual high pressure for 10 minutes, then let pressure naturally release for 10 minutes. After 10 minutes, do a quick release and open the lid. Fluff with a fork and serve.
Notes
Nutrition
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I want to try the Mexican rice but I don’t have a instant pot can I make this in my Crock-Pot? And if so, how long does it have to cook for? I have searched online for a conversion chart from instant pot to crock pot and not finding anything. Sincerely Cathy Prall
catswoman76@gmail.com
If you are making it in a crockpot you can add 1 cup brown rice, 15 oz can crushed tomatoes, 1/2 full can of water (from the crushed tomato can) and spices from the recipe. Slow cook on low 3-4 hours. Stir and put the lid back on. Cook for another hour.