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You are here: Home / Uncategorized / Instant Pot Spanish Rice

Instant Pot Spanish Rice

December 4, 2018 by Carey

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instant pot spanish rice

Instant Pot Spanish Rice – THM E

Instant Pot Spanish Rice is a quick and easy one pot dish that doesn’t require any special ingredients! We often forget that Trim Healthy Mama E meals can be warm and comforting too! Our family loves this one pot dish.

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.

Instant Pot Spanish Rice is a quick and easy one pot meal. It’s almost a “dump and go” to make in your Instant Pot. The prep time is about 10 minutes including gathering your ingredients. I like to use 97% ground beef because it fits nicely in an E meal. In addition, it’s so much easier than rinsing and draining a fattier ground beef. To complete this meal just add a leafy green salad or a non-starchy vegetable and dinner is ready in less than 40 minutes!

Tools and Ingredients Used for Instant Pot Spanish Rice

Here are some of the tools and ingredients that I used in this recipe.

instant pot spanish rice

5.0 from 1 reviews
Instant Pot Spanish Rice
 
Author: Carey
Nutrition Information
  • Serves: 6
  • Calories: 636
  • Fat: 4g
  • Carbohydrates: 49g
  • Sodium: 1390mg
  • Fiber: 8g
  • Protein: 26g
  • Cholesterol: 41mg
Recipe type: Main Dish
Cuisine: American
Prep time:  10 mins
Cook time:  22 mins
Total time:  32 mins
Save Print
Instant Pot Spanish Rice is a quick and easy one pot meal for your busy family.
Ingredients
  • 2 pounds ground beef, 97% lean
  • 1 medium onion (chopped)
  • 1 medium green pepper (chopped)
  • 2 14.5 ounces diced canned tomatoes (with liquid)
  • 2 8 ounce cans tomato sauce
  • 1¼ cups low sodium beef broth (or water)
  • ½ teaspoon THM Himalayan mineral salt
  • 2 teaspoons Worcestershire sauce
  • 1 cup brown rice
  • 15 ounces black beans, canned (rinsed and drained)
Instructions
  1. Set Instant Pot to saute until hot; add lean ground beef, saute until cooked.
  2. Add onion and pepper, saute slightly. Gradually add beef broth (or water), scraping the bottom of the liner to de-glaze.
  3. Add salt and Worcestershire sauce, stir.
  4. Add canned tomatoes, sauce and rice. DO NOT STIR. Lock lid in place; set pot using [Manual} or [Pressure Cook] button for 22 minutes.
  5. Allow pressure to naturally release for 5 minutes. Release any remaining pressure slowly. When the pin has dropped add black beans; stir into rice mixture.
  6. Allow to sit on keep warm for 3-5 minutes to heat beans through.
Crock-Pot Instructions:
  1. Brown ground beef in a skillet.
  2. Reduce beef broth (or water) to 1 cup.
  3. Add all ingredients to the Crock-Pot liner. Stir thoroughly. Cover; cook on Low for 7 to 9 hours (High: 3 hours).
3.5.3251

Filed Under: Instant Pot, THM E, Uncategorized Tagged With: thm e, THM Instant Pot

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Comments

  1. Dawn says

    December 4, 2018 at 6:13 PM

    Spanish rice was one of my favorite dishes as a kid! I haven’t made it in years. Love the use of the Instant Pot too, great idea!

    • Carey says

      December 4, 2018 at 6:19 PM

      I hope you enjoy this recipe as much as we do!

  2. Denise Wood says

    December 16, 2018 at 6:10 PM

    Would it change the E status to use kidney or pinto beans? We aren’t big fans of black beans.

    • Carey says

      December 18, 2018 at 5:54 AM

      Hi Denise!
      Using a different bean such as kidney or pinto beans should be fine. They will not change the E status of this recipe.

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