Vegan Spanish Rice
This vegan Spanish rice is easy to make rice recipe, ready in 30 minutes, tastes absolutely delicious and a wonderful side dish in any meal. Tastes exactly like the ones from your favorite Mexican restaurants. Gluten free recipe.
Servings: 3 servings
- 1.25 cups rice basmati or brown rice
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon cumin seeds
- 1 jalapeno slit or chopped
- 2 cloves garlic minced
- 1 cup onions finely chopped
- 1 cup corn kernels
- 2 cups tomatoes minced or pureed
- 2 tablespoons tomato paste or tomato sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper crushed
- salt to taste
- 2 tablespoons lime juice
- 1/4 cup parsley leaves chopped
Place the insert inside the instant pot and switch it on. Press the saute mode. Once it displays hot add light olive oil. Add cumin seeds, slit jalapenos and 2 cloves garlic minced. Saute for 30 seconds. Add finely chopped onions and corn kernels and saute for few seconds.
Add the chopped bell peppers and minced tomatoes, tomato paste and mix. Also add diced tomatoes now if you are using.
Next add paprika or red chili powder, salt and crushed black pepper to taste. Mix to combine.
Add the rice and mix well.
Add 2 cups vegetable broth. Next add salt to taste. Make sure to add less salt if the broth already contains salt. You can also just add water.
Bring to a boil. Cancel saute mode and close the pot. Press pressure cook or manual mode and set timer to 5 minutes. Keep the pressure valve sealed. Once done, release the pressure gently and open then pot.
Add chopped parsley, lime juice and mix.
Fluff up the rice and serve vegan Spanish rice warm.
- Nutritional values are estimates.
Serving: 3servings | Calories: 467kcal | Carbohydrates: 85g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 625mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1512IU | Vitamin C: 38mg | Calcium: 64mg | Iron: 2mg