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RECIPE
12 INGREDIENTS6 STEPS25MIN

Spanish Rice in an Instant Pot

4.8
4 Ratings
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428 Saved
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This Instant Pot Spanish Rice recipe is a quick and easy delicious side dish made with fresh veggies and vegetable broth. This vegan Spanish rice is a delicious accompaniment to grilled veggies, tofu, sausages and Mexican mains like tacos or enchiladas. This Spanish rice is very similar to the rice you often find served at Tex-Mex and Mexican restaurants. It is easy to make and substitutions are simple if you don’t have the exact ingredients at home.

25MIN

Total Time
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 Tbsp
1
Small  Onion , chopped
2 cloves
Garlic , minced
1/2
1/2
1/2
1
Vegetable Bouillon Cube
dissolved in 2 cups hot water
1 can
(8 oz)
Small  Tomato Paste
1/2 tsp
Chili Powder
1/4 tsp
Ground Cumin
1 1/2 cups
White Rice , rinsed
1
Tomato , diced, deseeded
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Nutrition Per Serving
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CALORIES
381
FAT
4.5 g
PROTEIN
8.1 g
CARBS
77.4 g

Directions

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Step 1
Press 'Saute' on your Instant Pot and heat up Olive Oil (1 Tbsp) . Add Onion (1) , Garlic (2 cloves) , Red Bell Pepper (1/2) , Yellow Bell Pepper (1/2) , Green Bell Pepper (1/2) and sauté the veggies until soft about 3-5 minutes.
Step 2
Add the dissolved Vegetable Bouillon Cube (1) , Tomato Paste (1 can) , Chili Powder (1/2 tsp) , and Ground Cumin (1/4 tsp) , and stir to combine. Then, add White Rice (1 1/2 cups) and stir to combine again.

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Nutrition Per Serving
Calories
381
% Daily Value*
Fat
4.5 g
6%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
77.4 g
28%
Fiber
4.4 g
16%
Sugars
10.9 g
--
Protein
8.1 g
16%
Sodium
150.3 mg
7%
Vitamin D
--
--
Calcium
41.6 mg
3%
Iron
3.5 mg
19%
Potassium
282.6 mg
6%
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