Ingredients
2 cups long grain brown rice
½ yellow onion diced
4 cloves garlic minced or pressed
2 ½ cups vegetable broth
2 teaspoons cumin
1 teaspoon chili powder
14 ounces crushed tomatoes
Instructions
* Rinse the rice until the rinse water runs clear. Drain thoroughly and set aside.
* Press the Sauté button on the Instant Pot.
* Add the diced onions, and sauté until the onions are soft.
* Add a small amount of water if the onions begin to stick.
* Add the garlic and sauté for one to two minutes, until the garlic is fragrant.
* Add the rice and continue to sauté for two more minutes, to toast the rice.
* Pour in the vegetable broth, making sure to completely deglaze the bottom of the pot.
* Stir in the spices.
* Add the crushed tomatoes, but do not stir.
* Push stop on the Instant Pot.
* Place the lid on the pot, push Manual, and set the time at 22 minutes.
* When the time has elapsed, unplug the Instant Pot and allow the pressure to release naturally.
* Open the pot, and allow the rice to sit for 10 minutes. Then stir so the tomatoes are mixed into the rice.
*Serve warm.
Nutrition
Calories: 116kcal | Carbohydrates: 23.8g | Protein: 3g | Fat: 1.4g | Sodium: 321.2mg | Fiber: 2.1g | Sugar: 3.1g | Vitamin A: 367.45IU | Vitamin C: 6.21mg | Calcium: 22.88mg | Iron: 1.64mg