Tags: side - mexican - vegetarian - Instant Pot - GF - GF Vegetarian -
GF Instant Pot - GF mexican - GF side
Active Time: 10 minutes
Passive Time: 25 minutes
Serves: 4-6

Spanish rice, goes great with Mexican dishes and beans

• Red bell pepper: 1/2, diced
  
  
• Chicken broth: 2 cups (substitute vegetable broth to make this dish vegetarian)
• Chili powder: 1 tsp
• Cumin: 1 tsp
  
  
• White rice: 1.5 cups, rinsed and drained
  
  
• Salsa: 1 cup

• Salsa is a main flavoring component, so choose wisely
• Goes well as a side with chicken enchiladas
• Serve with beans - heat up some black beans on the side

1. Spray instant pot with oil spray and add bell peppers. Put on sauté mode and sauté until soft, about 5 minutes
2. Add chicken broth (or veggie broth) and the spices, stir to combine
3. Add rice to instant pot, then add salsa. Don't stir after adding salsa, since chunks of tomato may scorch if they settle on the bottom
4. Cook on low pressure for 10 minutes, then natural release for 5 minutes
5. Fluff with fork and serve