My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Mexican Food

Cashew Queso

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Queso is a beloved dip known for its creamy texture and rich, cheesy flavor, often enjoyed with tortilla chips, tacos, and other Tex-Mex favorites. But for those who follow a plant-based lifestyle, finding a delicious, dairy-free alternative can be a challenge. Enter cashew queso—an irresistibly creamy, completely plant-based alternative that delivers all the indulgence of traditional queso without any dairy.

What Is Cashew Queso?

Cashew queso is a dairy-free, cheese-like dip made from blended cashews, seasonings, and other plant-based ingredients. It mimics the rich, smooth texture and tangy, savory flavor of traditional queso, making it a versatile and satisfying alternative. Unlike store-bought vegan cheese products, which often contain processed ingredients, it is typically made with whole-food components, making it a healthier and more natural option.

How to Enjoy Cashew Queso

As a Dip

The classic way to enjoy cashew queso is as a dip for tortilla chips, crackers, or raw veggies like carrots, celery, and bell peppers. Its creamy texture and bold flavor make it an instant crowd-pleaser at gatherings or movie nights.

Drizzled Over Tacos & Burritos

Take your tacos and burritos to the next level by drizzling cashew queso over the top. It adds a rich, cheesy element that pairs perfectly with plant-based fillings like black beans, lentils, roasted vegetables, and avocado.

Poured Over Nachos

Upgrade your nachos by smothering them in warm cashew queso. Layer tortilla chips with beans, salsa, jalapeños, and guacamole for a fully loaded, dairy-free snack or meal.

Mixed into Pasta

Cashew queso can double as a creamy pasta sauce! Simply mix it with cooked pasta for a quick and delicious plant-based mac and cheese alternative.

As a Topping for Roasted Vegetables

Drizzle cashew queso over roasted broccoli, cauliflower, or Brussels sprouts to add a burst of flavor and a creamy texture to your veggies.

Spread on Sandwiches & Burgers

Use cashew queso as a spread for plant-based sandwiches, wraps, or veggie burgers for an extra layer of savory goodness.

Customizing Your Cashew Queso

One of the best things about cashew queso is how easily it can be customized to suit your taste preferences. Here are a few ways to change it up:

Adjust the Spice Level

If you love heat, add diced jalapeños, cayenne pepper, or chipotle powder for a spicy kick. Prefer a milder version? Stick with smoked paprika and a pinch of black pepper.

Make It Smokier

For a deeper, smoky flavor, add a little liquid smoke or extra smoked paprika.

Boost the Umami

A splash of tamari, soy sauce, or miso paste can enhance the umami flavor, making the queso even more savory and rich.

Add a Veggie Base

Blend in cooked butternut squash, sweet potatoes, or roasted red peppers for an extra layer of flavor and nutrients.

Thicken or Thin It Out

For a thicker queso, reduce the liquid and blend until creamy. If you prefer a thinner consistency for drizzling, add a little extra plant-based milk or water until you reach the desired texture.

How to Make Cashew Queso

Ingredients

  • 1 cup Cashews (150 grams)
  • Nutritional Yeast ½ cup (42 grams)
  • 1/2 cup Vegetable broth (260 grams)
  • 2 Tbsp Hot Sauce (I used Chollulas)
  • ½ teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon of salt

Instructions

Step 1 – Soak Cashews

Boil water and pour over the cashews until completely covered. Let soak for 15-20 minutes.

Step 2 – Process

Once your cashews have soaked, drain out the water and pour your cashews into a food processor.

Step 3 – Add Remaining Ingredients

Add the rest of your ingredients to your food processor.

Step 4 – Blend

Blend on high until completely smooth.

Step 5 – Serve

Serve immediately with chips. You can top the dip with more hot sauce, chili peppers, or salsa.

Storing and Reheating

Cashew queso stores well, making it a great option for meal prep. Here’s how to keep it fresh:

  • Refrigeration – Store in an airtight container in the fridge for up to a week.
  • Freezing – For longer storage, freeze in small portions and thaw as needed.
  • Reheating – Warm gently on the stovetop or in the microwave, adding a splash of water or plant-based milk to maintain a smooth consistency.

More Plant Based Dips

If you like this recipe, you’ll love these plant based dips too:

Cashew Queso

Cashew Queso

Creamy, flavorful, and completely dairy-free, cashew queso is the perfect plant-based dip! Enjoy this rich, cheesy alternative with chips, veggies, or tacos.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 cup Cashews (150 grams)
  • Nutritional Yeast ½ cup (42 grams)
  • 1/2 cup Vegetable broth (260 grams)
  • 2 Tbsp Hot Sauce (I used Chollulas)
  • ½ teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon of salt

Instructions

  1. Boil water and pour over the cashews until completely covered. Let soak for 15-20 minutes.
  2. Once your cashews have soaked, drain out the water and pour your cashews into a food processor.
  3. Add the rest of your ingredients to your food processor.
  4. Blend on high until completely smooth.
  5. Serve immediately with chips. You can top the dip with more hot sauce, chili peppers, or salsa.

Notes

Store in the fridge in an air-tight container.

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© Holly Yzquierdo

Rice Cooker Cilantro and Lime Rice

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My family loves Mexican flavors, so I’m making this easy rice cooker cilantro and lime rice on repeat. It’s a zesty twist on plain rice that pairs well with Mexican-inspired dishes.

Making this recipe in a rice cooker is super simple, trust me, we eat a lot of rice. Plus, there are several variations to keep the flavors fresh week after week.

Can I Use a Different Kind of Rice?

Yes, you can use different types of rice, but keep in mind that cooking times and water ratios may vary. Adjust the recipe accordingly based on the rice variety you choose.

Can I Make Cilantro and Lime Rice without a Rice Cooker?

Absolutely! You can cook the rice on the stovetop following package instructions for the specific type of rice you are using. Once cooked, proceed with the steps to add cilantro, lime, salt, and pepper.

Can I Adjust the Recipe for a Larger Crowd?

Simply double or triple the quantities of all the ingredients to accommodate a larger group. Ensure that your rice cooker can handle the increased volume. Otherwise, it could overflow making a big mess!

Can I Use Bottled Lime Juice Instead of Fresh Lime Juice?

While fresh lime juice is recommended for the best flavor, you can use bottled lime juice as a convenient alternative.

How to Make Cilantro and Lime Rice in a Rice Cooker

Ingredients

  • 1 cup Basmati Rice
  • 2 cups Water
  • 4 tbsp Chopped Cilantro
  • 2 tbsp Lime Juice
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper

Step 1 – Rinse Rice

Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.

Step 2 – Add to Rice Cooker

In the rice cooker, add the rinsed basmati rice, lime juice and water. Close the lid, and start the rice cooker according to its instructions.

Step 3 – Chop Cilantro

While the rice is cooking, finely chop the cilantro.

Step 4 – Fluff Rice

Once the rice cooker indicates the rice is ready, open the lid and gently fluff the rice with a fork.

Step 5 – Add Cilantro

Now add the cilantro to the fluffed rice.

Step 6 – Salt and Pepper

Sprinkle salt and pepper evenly over the rice. You can adjust the seasoning according to your taste preference.

Step 7 – Mix to Combine

Using a fork, gently mix the rice, cilantro, salt and pepper until everything is well combined.

Step 8 – Serve

Spoon the cilantro and lime rice into a serving dish. Garnish with additional chopped cilantro if desired.

Storage

Allow the rice to cool to room temperature before placing it in an airtight container and placing it in the refrigerator. This helps prevent condensation inside the container, which can make the rice soggy.

Consume the refrigerated rice within 3-4 days for the best quality.

While cilantro and lime rice can be frozen, keep in mind that the texture may change slightly upon thawing. If you choose to freeze the cilantro and lime rice, place it in an airtight container or freezer bag. Label it with the date, and consume within 1-2 months.

Tips for the Best Cilantro and Lime Rice

Here are a few tips to ensure your cilantro and lime rice comes out perfectly every time:

  1. Use fresh cilantro and limes for the best flavor. Fresh ingredients contribute significantly to the overall taste of the dish.
  2. Cooking times may vary depending on your rice cooker model. Follow the manufacturer’s instructions for cooking basmati rice.
  3. Taste the rice before serving, and adjust the seasoning if needed. You can add more lime juice, salt, or pepper according to you preference.
  4. If cilantro isn’t your favorite herb, try experimenting with other fresh herbs like parsley or mint. Each herb brings a unique twist to the dish.

Variations

With a few additional ingredients, this recipe can be varied to create whole new flavors. Fiesta rice and coconut cilantro lime rice are winners for my family.

Fiesta Rice

Add finely diced red bell peppers, corn kernels, and black beans to the rice for a colorful and festive twist. This variation is perfect for serving alongside Mexican-inspired dishes, and you know we love those!

Coconut Cilantro Lime Rice

Replace half the water with coconut milk for a tropical flavor. Then garnish the rice with shredded coconut and chopped fresh cilantro for an exotic pairing for seafood or curry dishes.

More Plant Based Side Dishes

If you enjoyed this rice cooker cilantro and lime rice recipe, you’ll love these simple, vegan side dishes too:

Yield: 4 Servings

Rice Cooker Cilantro Lime Rice

Rice Cooker Cilantro Lime Rice

Create flavorful cilantro lime rice in minutes with a rice cooker.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Basmati Rice
  • 2 cups Water
  • 4 tbsp Chopped Cilantro
  • 2 tbsp Lime Juice
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Rinse basmati rice under cold water until it runs clear.
  2. Add rice, lime juice and water to rice cooker. Close lid and start the rice cooker according to its instructions.
  3. Finely chop cilantro.
  4. When rice cooker indicates rice is ready, open the lid and gently fluff rice with a fork.
  5. Pour cilantro over rice.
  6. Add salt and pepper.
  7. Using a fork, gently mix until well combined.
  8. Spoon cilantro and lime rice into a serving dish.
  9. Garnish with additional chopped cilantro (optional).

Notes

  • Use fresh cilantro and limes for the best flavor
  • Cooking times may vary depending on rice cooker model. Follow the manufacturer's instructions for cooking basmati rice.
  • Taste before serving and adjust seasoning as needed.
  • Store in an airtight container in the refrigerator for up to 4 days

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Sheet Pan Chickpea and Sweet Potato Tacos

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Taco Tuesday, but make it plant-based and super easy clean-up with my Sheet Pan Chickpea and Sweet Potato Tacos. You’ll love all the flavors, and never miss the meat.

I have professed my love for Mexican food over and over. We eat it every week in some shape or form. Tacos are simply a vessel for it’s contents, so why not fill them with veggies?

3 Reasons to Make Sheet Pan Chickpea and Sweet Potato Tacos Tonight:

  • Minimal cleanup: It cooks all on one sheet pan, so there is only one pan to clean. (Pro Tip – Line the sheet pan with parchment paper. Then throw is away, and the sheet pan is already clean!)
  • Minimal effort: There is very little hands-on time required for this recipe. Put it in the oven, set a timer and walk away to do something else.
  • Minimal time: Everything comes together and cooks in under an hour. Busy weeknights just got a lot less stressful.

Everybody Loves Sheet Pan Chickpea Tacos

Tacos are an easy dinner to make to please everyone in the family. If one kid doesn’t like onion, leave those out. Don’t do spicy? No jalapenos.

It is also easy to add extra flavor with oven roasted salsa, pico de gallo or guacamole. Custom tacos sound fancy, but couldn’t be easier.

How about making a whole Plant-Based Taco Bar by adding Lentil Taco Filling and more toppings to choose from? If you don’t have tortillas on hand, try rolling this vegetable mixture into a wrap. You could also create a bowl with rice or quinoa.

Remember the more colors of the rainbow you eat, the more nutrients you consume. What will you put on your sheet pan chickpea and sweet potato tacos?

How to Make Sheet Pan Chickpea and Sweet Potato Tacos

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Step 1 – Preheat

Begin by preheating your oven to 400 degrees (F).

Step 2 – Mix

Mix diced sweet potatoes and drained chickpeas together in a big bowl.

Step 3 – Add Spices

Now sprinkle spices over the mixture and stir until everything is evenly distributed.

Step 4 – Spread

Pour the mixture onto a sheet pan. Spread it out to make an even layer.

Step 5 – Bake

Bake for 20 minutes.

Step 6 – Add Peppers & Onion

Next, carefully remove the sheet pan from the oven. Then move the mixture to one side of the pan. Add diced onion, bell pepper and slice jalapeno to the other side in an even layer.

Step 7 – Bake Again

Return the sheet pan to the oven for another 20 minutes.

Step 8 – Build Tacos

Then remove it from the oven, and build your tacos. Enjoy!

Add More Flavor

Build your tacos to your liking by adding additional flavors. The addition of salsa, pico de gallo or guacamole can make each taco taste totally different.

More Plant-Based Recipes with Chickpeas

Yield: 4 Servings

Sheet Pan Chickpea and Sweet Potato Tacos

Vegan Sheet Pan Tacos

One pan means easy clean-up for these Sheet Pan Chickpea and Sweet Potato Tacos. It's an easy weeknight meal for the whole family.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Mix diced sweet potatoes and drained chickpeas together in a big bowl.
  3. Sprinkle spices over mixture and stir until it's evenly distributed.
  4. Pour mixture onto sheet pan. Then spread it out.
  5. Bake for 20 minutes.
  6. Carefully remove pan from oven. Stir mixture to one side of the pan. Add diced onions, diced bell pepper and sliced jalapeno.
  7. Bake for 20 more minutes.
  8. Remove from oven. Build tacos and enjoy.

Notes

More Flavor: Add salsa, pico de gallo or guacamole for more flavor.

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© Holly Yzquierdo

Instant Pot Rice and Beans with Green Chilies

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It’s no secret that I love my Instant Pot, and I love rice and beans. I’m adding a punch of flavor with this easy Instant Pot Rice and Beans with Green Chilies. You can make it yourself in just 3 simple steps!

Instant Pot Green Chili Rice

Rice and beans is a versatile dish that can be eaten alone, as a side dish, in a taco or burrito. How about a burrito bowl?

This is a great recipe to make at the beginning of the week, and it’s simple to reinvent it for various meals. Rice and beans are always budget friendly too. Everyone loves that.

Instant Pot Green Chili Rice

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Can You Cook Rice and Beans Together in an Instant Pot?

The short answer is that yes, you can cook rice and beans together in an Instant Pot, but I have an easier way. Use beans that are already cooked and quick cooking rice!

If you want to cook the dry beans and brown rice together at the same time, I recommend you try my other Instant Pot Black Beans and Rice recipe instead.

In this recipe, I cook the jasmine rice in the Instant Pot, then add canned beans that are fully cooked. They just need to be heated up by folding them into the cooked rice. It’s a real time saver!

I love using this trick on busy week nights or when making several recipes at one time to prepare for the week.

Instant Pot Green Chili Rice

What are Green Chilies?

They an be purchased fresh, but this recipe calls for the canned version which are inexpensive and convenient (and delicious). Green chilies add flavor to many types of recipes from appetizers to soups, to main dishes and sauces. You may as well keep them stocked in your pantry.

Are Green Chilies Hot?

It depends. Sometimes I buy peppers that are mild, then the next week they may be incredibly hot. That’s one of the reasons I prefer to use the canned. I get a more consistent flavor.

Additionally, you can purchase canned green chilies in hot or mild flavors. Either will work just fine in my Instant Pot Rice and Beans with Green Chilies. It all depends on how much spice you and your family prefer.

Substitute for Green Chilies

If you don’t have canned green chilies on hand, there are several substitute options including different types of fresh peppers and spices.

  • Anaheim Pepper
  • Jalapeno
  • Serrano

If you substitute any of those fresh peppers in place of the canned green chilis the flavor profile will be very different and likely spicier. Buy peppers that you and your family like.

To keep the flavor mild, remove the seeds from fresh peppers. If you want to kick up the spice, include the seeds and season as desired.

Instant Pot Green Chili Rice

How to Make Instant Pot Rice and Beans with Green Chilies

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with Veggie Broth Mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 oz can, drained and rinsed)
  • 1 Lime

Step 1 – Sauté

Prepare your onions and garlic. Then push Sauté on your Instant Pot, and add the onions and garlic to the pot.

Stir regularly. If the onions and garlic begin to stick, pour a couple of tablespoons of water into the pot and give it a stir.

Sauté for 3 minutes or until the onions and garlic are translucent.

Step 2 – Pressure Cook

Next, add the canned green chilies, rice, broth (or water), salt and half the cilantro.

Secure the lid. Then press Manual or Pressure Cook, and set your Instant Pot for 5 minutes.

Step 3 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 5 minutes. Then manually release the pressure until it is safe to open the Instant Pot.

Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro.

Stir well to mix everything together, then serve and enjoy.

No Pinto Beans?

Don’t worry if you don’t have any pinto beans in the pantry. You can replace them with black beans, lentils, white beans, or any other bean you prefer!

Make it Spicy

Want to kick up the spice? Add fresh jalapenos before pressuring cooking, or place them on top as a garnish before serving.

I like adding a green chili tomatillo salsa just before eating.

Storage

Store any leftover rice and beans with green chilies in an airtight container. Be sure to eat them within a week. Add it to a tortilla for a great burrito!

More Instant Pot Recipes

If you enjoyed this recipe, check out my other favorites to make in an Instant Pot:

Yield: 4 Servings

Instant Pot Rice and Beans with Green Chilies

Instant Pot Green Chili Rice

Kick up your standard rice and beans with this quick and easy Instant Pot version.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 ounce can, drained and rinsed)
  • 1 Lime

Instructions

  1. Prepare your onions and garlic. Push Sauté on your Instant Pot, then add your onions and garlic to the pot. Stir regularly. If they begin to stick, pour a couple of tablespoons of water in the pot, and give it a stir. Sauté for 3 minutes or until veggies are translucent.
  2. Add canned green chilies, rice, broth (or water), salt and half the chopped cilantro. Press Manual or Pressure Cook and set your Instant Pot for 5 minutes.
  3. Once cooking is complete, allow pressure to release for about 5 minutes, then manually release pressure. Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro. Stir well to mix everything together, then serve.

Notes

  • Storage: Store leftovers in an airtight container for about a week.
  • No Pinto Beans: Black beans, lentils, white beans, or any bean you prefer can be used instead of pinto beans.
  • Other Serving Suggestions: Add this mixture to a tortilla for a great burrito.
  • Spice it Up: Add fresh jalapenos when cooking, or on top as a garnish. You can also add green chili tomatillo salsa just before eating.

Recommended Products

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© Holly Yzquierdo
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Black Bean Corn Salad with Avocado

by 6 Comments

No cook, fresh, healthy, delicious and easy – This black bean corn salad with avocado checks all the boxes!

I make this salad that also doubles as a dip while I’m doing meal prep for the week. There is no cooking involved when using canned beans and corn.

It is meant to be served cold, but Jim always heats his up. I keep it in the refrigerator to grab for a quick lunch or snack.

Spoon the bean mixture over greens for a fresh salad. It’s much faster than starting a salad from scratch. It also works well over baked potatoes, or scooped up with tortilla chips.

There are many variations of black bean and corn salad, from the ingredients to the name. Sometimes it referred to as black bean and corn salsa or black bean and corn dip.

Want it spicy? Add a jalapeno. Don’t have fresh tomatoes? Grab a can. Don’t like avocado? Leave it out.

Since there is no cooking involved, feel free to experiment with the flavors to make it exactly as you’d like.

Black Bean Salad Recipe

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 head Romain Hearts (or other mixed greens)

Step 1 – Combine Beans and Veggies

In a large mixing bowl, combine the drained and rinsed black beans and corns with the diced tomatoes, pepper, onion, garlic and avocado.

Step 2 – Add Spices

Add the lime juice, chili powder, cumin, and salt. Stir.

Step 3 – Chill and Serve

Store in an air tight container and serve chilled over a bed of greens. You can also serve it over a baked potato or with tortilla chips.

Variations

If you don’t like it spice, omit the jalapeno. Want more spice? Add hot sauce. The addition of cilantro is a great flavor twist too.

Don’t have black beans in your pantry? Replace those with cooked lentils or chickpeas instead.

Storing Leftovers

Keep refrigerated in an air tight container for up to three days. One serving is approximately one cup.

More Black Bean Recipes

Yield: 4 servings

Black Bean Corn Salad with Avocado

Black Bean Corn Salad with Avocado

Make a fresh, no cook salad that doubles as a salsa.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 Head Romain Hearts (or other mixed greens)

Instructions

  1. In a large bowl combine the drained and rinsed black beans and corn with the diced tomatoes, pepper, onion, garlic and avocado.
  2. Add the lime juice, chili powder, cumin, and salt. Stir.
  3. Store in an air tight bowl and serve chilled over a bed of greens.

Notes

  • Leftovers: Refrigerate in an air tight container for up to three days.
  • Serving Size: One serving is approximately 1 cup.
  • More Flavor: Add cilantro or hot sauce for more flavor.
  • No Black Beans: Use cooked lentils or chickpeas instead.

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© Holly Yzquierdo

Instant Pot Mexican Rice

by Leave a Comment

Making Mexican Rice in the Instant Pot is a game changer. It’s a ‘set it and forget it’ dish that can be used in a variety of ways. You’ll love this one for meal planning!

When I first started making Mexican rice 15 years ago, I used white rice. After going plant-based, 10 years ago, I adapted the recipe to use brown rice for a whole grain option.

Brown Rice vs. White Rice

The brown rice recipe tastes just as good as the quicker white rice version, but it took 45 minutes to cook on the stove.

Once I got an Instant Pot, I revised the recipe to incorporate the shorter cooking time. It’s super easy to make Mexican rice in an Instant Pot. Just throw all the ingredients in, and it’s completely hands-off until I’m ready to eat.

Spanish Rice vs. Mexican Rice

Sometimes Spanish rice and Mexican rice are used interchangeably, but they are not the same dish.

Spanish rice often looks yellow in color because it is seasoned with saffron. Mexican rice does not include saffron and usually takes on a red hue. This is caused by tomato sauce.

Instant Pot Mexican Rice

Meal Planning with Mexican Rice

Mexican rice can be used as a side dish or incorporated into a main dish. Go ahead and double the recipe by doubling the ingredients because you can create several meals with it throughout the week. Cooking time in the Instant Pot remains the same for a double batch, so why not?

Let start with tacos and Mexican rice on the side. This option makes the whole family happy because they can choose what to put in their tacos.

Then add some Mexican rice and refried beans to a tortilla for tasty burritos. Try making refried beans in the Instant Pot too. My recipe is oil-free.

Next, toss beans, pico de gallo, lettuce and Mexican rice in a bowl to make a pretty burrito bowl. I love the vibrant colors in this dish!

Have I convinced you to try making Mexican rice in your Instant Pot? Here are some more of my favorite recipes to make in the Instant Pot:

How to Make Mexican Rice in the Instant Pot

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 8 ounces Tomato Sauce
  • 1/2 cup Cilantro (optional)

Step 1 – Combine Ingredients

Combine the brown rice, water, and spices in the Instant Pot. Give it a stir.

Step 2 – Add Sauce

Pour the tomato sauce on top of the other ingredients, but do not stir.

Step 3 – Secure Lid

Put the lid on the Instant Pot, and close the sealing valve.

Step 4 – Cook Time

Press Manual (or Pressure Cook), and set it for 22 minutes.

Step 5 – Release Pressure

Once it’s done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.

Step 6 – Fluff and Eat

Carefully remove the lid, and fluff with a fork. Garnish with cilantro, if desired. Enjoy!

Storage

All the Mexican rice to cool before storing it in an airtight container. It will be good for about 6 days. That’s plenty of time to use it in all the recipes shown above.

Tips and Tricks

For a faster cooking time, you can use white rice instead of brown rice. Simply follow the cooking directions for the type of rice you are using.

As previously mentioned, it is easy to make a double batch of Mexican rice in the Instant Pot. Double all the ingredients and keep the cooking time the same.

If you love the flavor of cilantro, add it to the rice when it is done cooking. Then put the lid of the Instant Pot back on for a couple of minutes to infuse the flavors. Yum!

Yield: 4 servings

Instant Pot Mexican Rice

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

Prep Time 1 minute
Cook Time 35 minutes
Total Time 36 minutes

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 8 ounces Tomato Sauce
  • 1/2 cup Cilantro (optional)

Instructions

  1. Combine the brown rice, water and spices in the Instant Pot. Give it a stir.
  2. Pour the tomato sauce on top of the other ingredients, but do not stir.
  3. Put the lid on the Instant Pot and close the sealing valve.
  4. Press Manual (or Pressure Cook) and set it for 22 minutes.
  5. Once it's done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.
  6. Carefully remove the lid, and fluff with a fork.
  7. Garnish with cilantro, if desired.

Notes

Save Time: For faster cooking, consider using a quick cooking white rice and look up cooking directions for that type of rice.

Want More: You can double the recipe by doubling all the ingredients. The cooking time will remain the same.

Storage: Allow rice to cool before storing in an air tight container. This rice will be good for about 6 days.

More Flavor: You can also add fresh cilantro to the rice once you are done cooking. Just sprinkle on top and put the lid on for a couple of minutes.

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

© Holly Yzquierdo
Category: Recipes