This delicious vegan Spanish rice recipe is free of salt, oil, sugar, and gluten and is so simple to make in the Instant Pot! Enjoy making an easy side dish for your family with this tasty recipe!
Course Side Dish
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Resting Tiime 10 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 225kcal
Author Dr. Julie Jack
Ingredients
1 3/4cup no-sodium vegetable broth
1onionchopped
2 clovesgarlicminced
1cupuncooked brown rice
1red bell pepperchopped
115 ounce can diced tomatoes (no salt added)include the juice
1tablespoontomato paste
1teaspoonchili powder
1teaspooncumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
Instructions
Set the Instant Pot to "Saute". Saute the onions and garlic for 5 to 10 minutes.
Combine the rest of the ingredients in the Instant Pot. Set the top knob to "Sealing". Then press "Manual". Set the pressure to "High". Then set the time for 20 minutes.
After the rice is finished cooking and the Instant Pot beeps, allow the pressure to release naturally for approximately 10 minutes.
Release the remaining pressure by turning the top knob to "Venting". Fluff the rice with a fork and serve.