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.
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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
