Instant Pot Spanish Rice (Brown Rice, No Oil)

By the Gracious Vegan

I’ve always loved Spanish rice but found it hard to make a great version of it, even when I cooked with oil and used white rice. So it took some work to make a great Spanish rice with brown rice and oil-free. One of the keys is using ground annatto (also known as achiote), which is very inexpensive at Mexican/Latin grocery stores (I paid $.99 for 1/4 cup, which will last a long time). Annatto is not spicy-hot, but the subtle flavor and the color are important. The other seasonings are key for creating a complex, intriguing flavor. The great thing is that it’s a one-step recipe made in the Instant Pot!

Makes about 5 cups of rice

Add all the ingredients to the Instant Pot. Use “Multigrain,” “Manual,” “High,” or “Pressure Cook” setting. Set knob to “Sealing.” Set for 21 minutes. Release pressure after 10-15 minutes. It is ready to serve, but it’s even better to make it ahead of time and let it cool, then reheat it—the grains separate more with this method.

• 2 + 1/8 cups vegetable broth

• 1.5 cups brown rice (rinsed and drained)

• 1/2 cup finely chopped onion (half of a small onion, quarter of a large onion)

• 3 cloves garlic, minced or pressed

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground annatto (a.k.a. achiote)

• 1/2 – 3/4 teaspoon salt

• 1/4 teaspoon oregano

• Freshly ground black pepper

Timing: about 45 minutes

Gluten-free