Instant Pot Mexican brown rice

Mexican brown rice with beans, cilantro, and olives stirred in, served with black bean soup

The Instant Pot is the perfect way to cook rice. You can add whatever seasonings you like, seal it up, and steam and aroma will be quickly infused into the rice. For cooking ether white or brown rice, the formula is a simple one to one ratio of water to rice. Here's an endlessly riffable Mexican brown rice I serve as a side to tortilla soup, black bean soup, creamy enchilada soup, chipotle chili, or in burrito bowls. 

Or you can turn it into a complete meal in the form of a rice bowl. After cooking, stir in 1 can of beans, rinsed and drained. Add your favorite toppings, like shredded cheese, cilantro, pico de gallo, salsa, or olives. 

Mexican brown rice served with tortilla soup

Instant Pot Mexican brown rice
1 T olive oil or butter

1 medium onion, diced (optional)

2 t minced garlic

1 1/2 t chili powder or cumin
1 t dried oregano leaves (Mexican preferred)

1 15 oz can diced tomatoes (can be fire roasted, with green chilies, etc.)

2 cups broth or 2 cups water plus 2 t Better than Bouillon

2 cups brown rice, rinsed
1 1/2 t Goya Adobo seasoning or salt

red pepper flakes and black pepper to taste

Saute onion, bell pepper, if using, for a few minutes until golden. Add garlic, and chili powder or cumin, and oregano. Saute for 1 minute. Add remaining ingredients, stir, seal, and cook on high pressure for 20 minutes. Rest 7 minutes after timer goes off, then quick release.