For the record, I’m not planning to convert this into an Instant Pot blog, since I know many do not have this appliance. Like many of the other blog recipe phases I go through, this too shall pass. Today I’m sharing how to make Instant Pot Mexican rice. If you don’t have an Instant Pot you can also modify this template to make vegan Mexican rice on your stovetop.

“Authentic” Mexican rice uses something called tomato bouillon, which is basically standard chicken bouillon with added tomato flavor. I’d be shocked if such a thing exists in vegetarian form yet (I’ll check again in a few years, though), but thankfully it’s not necessary for this tasty rice dish. I use vegetable bouillon/broth/stock here. To make up for the extra color and flavor from the tomato bouillon I also added some more paprika.

The classic recipe also uses a pretty large quantity of oil and when I followed one, I found it to be too greasy for my taste.
Continue reading Instant Pot Mexican Rice at Yup, It's Vegan! for the full recipe.

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