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Seared Marinated Artichokes
Spanish-Style Brown Rice
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This rice pairs beautifully with tacos or enchiladas for dinner. Plus it is a great way to get your kids to eat brown rice
Ingredients
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Instructions
- Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté for about 5 minutes until translucent.
- Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.
- Add brown rice; stir to combine and let cook for another minute or so. It will begin to caramelize a little bit and deepen the flavors.
- Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors.
- Place the lid on the Instant Pot and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.
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Not sure how much coconut oil to use. Its not listed in ingredients, but is in the directions.
Added tomatoes and some black beans, tasty!
And i didnt use coconut oil, olive oil was just fine
Cook time for rice is inaccurate – you need to do 25 min. Also, its not very good outcome, and its not “spanish” at all. I wouldnt make it again.
Hi Jen, did you release the pressure naturally?
Needs cumin, diced tomatoes & chiles! Otherwise, very good starter recipe!
I’m looking for brown rice recipes so I was happy to come across this recipe. Does Instant Pot have a plain brown rice recipe as well? I haven’t found one yet. I’m going to try this over the weekend with added cumin and tomatoes and chilies.
I added a can of salt free diced tomatoes, a can of black beans, little bit of home made taco seasoning, and pepper. I would reduce the salt requested to half. Next time I’ll add some corn for crunch. It turned out pretty good!
Adding home made salsa is a good idea if you have some extra lying around or even a jar of a really good salsa!