Quick and easy is what this dish is all about…with a bit of spice and tons of flavor, this rice may just become a staple for your Mexican meals.
I have always loved Mexican food…granted I have not tried every authentic Mexican dish out there, but the ones I have tasted were delicious. I don’t cook a lot of Mexican meals for my family either (unless you count tacos). Don’t ask me why! I’m not sure why I don’t venture out and make more thm-ified versions of Mexican food.
One of my goals in 2017 is to cook/bake new and different foods and try new vegetables (yes, I am that one person who sticks with the same old veggies day in and day out). That shouldn’t be terribly hard for me since I’m always making something new for my family. Sometimes it’s a flop, but my husband graciously tells me what I should add or take away from the new dish…ha!
I’ve mentioned already in another post (Blueberry Breakfast) that I have a Power Cooker (though I’ve started calling it my Instant Pot simply because I see that name all over Facebook THM pages. I’m in love with it and have made so many different meals in it. One of them being my Spanish brown rice.
Every year our boys’ school has a Christmas banquet and program to end out the semester. All those who plan to come to the banquet are asked to bring a main dish and dessert. I normally test my new recipes out on the people that attend these events (shhh…don’t tell them!!). This past year I already knew what I was going to make, so I prepped the brown rice in my Power Cooker earlier that day so it was ready to go. It was so easy and I didn’t have to scurry around my kitchen trying to gather ingredients at the last minute!
Spices were added and Voila…it was ready!! I’ll tell ya what’s so nice about this recipe…first of all it is super easy to put together. Secondly, it goes well with an E meal. My husband was impressed and asked for some leftovers the following day.
This will definitely be a regular part of my meal planning; in fact, I can even make a big batch and portion out the rice to freeze for the future.
The warm flavors of this Spanish brown rice is a great addition to any Mexican meal!
23 minCook Time
23 minTotal Time
- 2 cups uncooked brown rice
- 2-1/2 cups water
- 2 Tablespoons tomato paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2-1/2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon salt
- Pour rice and water in your Instant Pot or Power Cooker.
- Set manually for 23 minutes and cook.
- When done, do a quick pressure release (QPR)
- Add remaining ingredients and stir.
- Serve right away.
You can freeze leftovers in one big freezer bag or container or portion out 1/2-1 cup servings if you wish.