Almost Instant Mexi-Cali Rice

By: Chef AJ

Almost Instant Mexi-Cali Rice
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4-6 servings, brown rice, celiac, contributed, cook 5 min, dairy free, easy, fire roasted tomatoes, garlic, gluten free, less than 15 min, low fat, main course, mexican, onion, plant-based, prep 5 min, pressure cook, salsa, tomato paste, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
4-6 servings
Ingredients
  • 6 cups brown rice
  • 14.5 ounces Fire Roasted Tomatoes
  • 2 cups salsa
  • 4 tablespoons tomato paste
  • 3 cups onion
  • 6 cloves garlic
  • 1 1/2 cups Water
Instructions
  • Place all of the ingredients in the Instant Pot and cook on high pressure for 5 minutes.
  • When time is up, you can either release the pressure immediately or let it come down to pressure naturally. Rice will thicken slightly as it cools.
  • You can stir in some chopped cilantro if you'd like. Top with any toppings if you please.
Notes
  • Note: If you have the time, you can use the sauté function and sauté the onions before adding the rest of the ingredients.
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