Pressure Cooker Mexican Brown Rice. The classic Tex-Mex side dish, made with whole grain brown rice.
- 1 tablespoon vegetable oil
- 2 cloves garlic, sliced thin
- 2 cups long grain brown rice (Or brown jasmine rice)
- 2 cups water
- 15-ounce can tomato sauce
- 1 cup frozen peas and carrots (optional)
- Minced cilantro (optional)
- Prepare the rice: Put the vegetable oil and garlic in a cold pressure cooker pot, then set the pressure cooker to sauté mode. (Use medium heat with a stovetop PC). Wait for the garlic to start to bubble around the edges, but don’t let the garlic brown, about 3 minutes. Stir the rice into the pot to coat it with the garlic oil. Stir in the water, and then pour the tomato sauce on top.
- Pressure cook the rice for 20 minutes with a natural pressure release: Lock the lid and cook on high pressure for 20 minutes in an electric PC or 16 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes. (You can quick release any pressure left after 15 minutes if you are in a hurry).
- Stir in the extra ingredients and serve: Remove the lid from the pressure cooker - watch out for hot steam. Stir the frozen peas and carrots into the rice, then put the lid back on and let sit for 5 minutes to heat the peas and carrots. Fluff with a fork, sprinkle the minced cilantro on top, and serve.
I usually add a 1/2 teaspoon of fine sea salt with rice. Canned tomato sauce has a lot of sodium in it, so I don’t add salt to this recipe. If you use low- or no-sodium tomatoes, I’d add in 1/2 teaspoon of salt, or the rice will taste bland.
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican