Almost Instant Mexi-Cali Rice
4-6 servings, brown rice, celiac, Chef AJ, contributed, cook 5 min, dairy free, easy, fire roasted tomatoes, garlic, gluten free, less than 15 min, low fat, main course, mexican, onion, plant-based, prep 5 min, pressure cook, salsa, tomato paste, vegan, vegetarian, water
Ingreadient
- 6 cups brown rice
- 14.5 ounces Fire Roasted Tomatoes
- 2 cups salsa
- 4 tablespoons tomato paste
- 3 cups onion
- 6 cloves garlic
- 1 1/2 cups Water
Direction
- Place all of the ingredients in the Instant Pot and cook on high pressure for 5 minutes.
- When time is up, you can either release the pressure immediately or let it come down to pressure naturally. Rice will thicken slightly as it cools.
- You can stir in some chopped cilantro if you'd like. Top with any toppings if you please.
