Instant Pot Spanish-Style Brown Rice
This rice pairs beautifully with tacos or enchiladas for dinner. Plus it is a great way to get your kids to eat brown rice.
This rice pairs beautifully with tacos or enchiladas for dinner. Plus it is a great way to get your kids to eat brown rice.
- Carbohydrate 9.82632083976075 g
- Cholesterol 7.20000000608652 mg
- Fat 2.95690416910157 g
- Fiber 0.437791657549087 g
- Protein 6.33880000493693 g
- Saturated Fat 0.789158333985681 g
- Serving Size 1 1 -8 serving (250g)
- Sodium 639.309166952301 mg
- Sugar 9.38852918221166 g
- Trans Fat 0.217855416834115 g
- Calories 92 calories
Step-by-step
- 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.
- Serve and Enjoy!
Tomato paste anchors this dish by providing the umami backbone and characteristic reddish hue found in traditional Iberian rice preparations. While authentic Spanish rice often relies on short-grain varieties like Bomba to absorb maximum liquid without breaking down, this version adapts the flavor profile for long-grain brown rice. Pressure cooking forces moisture into the resilient outer bran layer, bypassing the long simmer times usually required for whole grains.
- Dice the yellow onions to a uniform quarter-inch size so they render evenly during the five-minute sauté window.
- Toast the long-grain brown rice in the inner liner for exactly sixty seconds to develop nutty Maillard compounds before introducing the stock.
- Allow a full natural pressure release cycle of roughly ten to fifteen minutes post-cooking to let the starches set properly.
- Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
Reheat frozen portions by adding one tablespoon of water per cup of rice and microwaving on high in thirty-second increments until steaming. Proper hydration prevents the grains from hardening during the thaw.
