Spanish Rice in an Instant Pot
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
½ red pepper, diced
½ yellow pepper, diced
½ green pepper, diced
1 vegan chicken or vegetable bouillon cube dissolved in 2 cups hot water
1 small can of tomato paste
½ tsp chili powder
¼ tsp ground cumin
1½ cups white rice, well rinsed
1 tomato, seeded & diced
Press 'Saute' on your Instant Pot and heat up olive oil.
Add onion, garlic, red, yellow and green peppers and sauté the veggies until soft about 3-5 mins.
Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine.
Then, add rinsed rice and stir to combine again.
Top the rice with diced tomato and place the lid on the Instant Pot.
Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins.
When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.
After 10 mins, open the pressure valve to release additional pressure.
Remove the lid, and fluff the rice with a fork.
Serve rice with a side of vegan garlic aioli and a sprinkle of parsley.