Ingredients
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- 2 cups white rice, rinsed well in a fine-mesh colander
- 1 3/4 cups reduced sodium vegetable broth
- 1/2 cup tomato paste
- 1 4–ounce can green chiles, with the liquid
- Chopped fresh cilantro (optional, for topping)
Instructions
- In the base of a 6-quart Instant Pot, pour in the rinsed rice and vegetable broth.
- Add the tomato paste and green chiles and stir gently to combine.
- Lock on the lid and set the time to 6 minutes.
- When the cooking time is complete, let the pressure come down naturally for about 10 minutes.
- Then, use the quick release to get rid of any remaining pressure. Carefully remove the lid and use a fork to fluff the rice.
- Sprinkle the rice with the chopped cilantro and serve hot.
Notes
- If you want to use brown rice for this recipe, increase the cooking time to 22 minutes.
- If you want to add a chopped onion to this recipe, just add it with the rice and the other ingredients.
- If you want this recipe to be spicy, add 1/2 teaspoon of chili powder to the rice before you cook it.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Side dish
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 87
- Sugar: 2.6 g
- Sodium: 73.6 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 18.1 g
- Fiber: 1.2 g
- Protein: 2.9 g
- Cholesterol: 0 mg