Spanish Rice Premium PD Recipe


This traditional Mexican rice is perfectly prepared using my easy stove top method or a presser cooker. Server this heart healthy oil free version as a side dish with Beef-less tacos at your next fiesta.

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Comments (7)

  1. posted by Angela Norman on December 26, 2015

    This was bursting with flavor. I made it in my instapot and it took longer than 15 min. Next time I will set the time for 22 min which is what it says for brown rice in the manual.

    • posted by Julie Marie on December 26, 2015

      That’s odd that it didn’t cook perfectly for you at 15 minutes. Did you follow the directions to allow it to naturally release? My instant pot set to low will overcook brown rice at 22 minutes. The guide book that comes with the pot is not accurate.

  2. posted by BuffyChapman on September 10, 2015

    My family won’t eat the chunks of tomatoes. Would it work to chop the tomatoes really small or use a tomato sauce or paste?

  3. posted by karen d on April 25, 2015

    Oh this is so good! I do add salt and pepper to the pot when I make it. Served with broccoli it is a favorite, really quick and delicious meal.

  4. posted by huclkengirl on February 13, 2014

    I had this a few weeks ago and I loved it! It was something different with what I normally ate and I love the tomatoes in it as well! Will make this again for sure!

  5. posted by Denise on January 3, 2014

    I never made Spanish Rice with fresh tomatoes before, but it makes all the difference. I also love the fact that there’s no salt in it. The flavors are so simple and delicious, without an overabundance of seasonings. I made this in the electric pressure cooker and it couldn’t have been easier. This will become a regular meal at our house!

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