2 VEGAN INSTANT POT RICE RECIPES | Vegan Risotto | Spanish Rice | Instant Pot Risotto | Edgy Veg
Recipes in this Video
Spanish rice, also known as Mexican rice, is a staple side dish in Mexican cuisine. It is often served alongside various main dishes, such as tacos and enchiladas. The dish is characterized by its vibrant color and flavor, typically achieved through the use of tomato sauce and spices. While its origins are debated, it is widely enjoyed in both Mexico and the United States, often adapted to suit local tastes and ingredients.
Ingredients
- ●long-grain rice
- ●tomato sauce
- ●onion
- ●garlic
- ●bell pepper
- ●chicken broth
- ●peas
- ●carrots
- ●cumin
- ●salt
- ●pepper
- ●olive oil
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a large skillet, heat olive oil over medium heat.
- 3Add chopped onion and bell pepper; sauté until softened.
- 4Stir in minced garlic and cook for an additional minute.
- 5Add the rice and toast it for a few minutes until lightly golden.
- 6Pour in the tomato sauce and chicken broth; stir to combine.
- 7Season with cumin, salt, and pepper; bring to a boil.
- 8Reduce heat, cover, and simmer for about 20 minutes until rice is tender.
- 9Stir in peas and carrots; cook for another 5 minutes.
- 10Remove from heat and let it sit covered for a few minutes before serving.
- 11Fluff the rice with a fork before serving.
Ingredient Alternatives
long-grain rice
Healthier: brown rice
Cheaper: white rice
Brown rice is more nutritious, while white rice is often less expensive.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories, while water with seasoning can be a budget-friendly option.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 cup mushrooms, sliced
- ●1 small onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup white wine (optional)
- ●1/4 cup nutritional yeast
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp thyme
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are soft, about 5-7 minutes.
- 4Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 5If using, pour in the white wine and stir until it is mostly absorbed by the rice.
- 6Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 7Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8Stir in the nutritional yeast, salt, black pepper, and thyme. Adjust seasoning to taste.
- 9Remove from heat and stir in the fresh parsley before serving.
Equipment
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