Instant Pot Arroz Verde
Sometimes you want something a little fancier than standard Spanish Rice to go with a Latin-inspired meal. This is that rice. It was perfect with our tacos, nachos, and Mango Jicama Salad.
As an added bonus, it’s got your greens built right in! It’s a great way to use up the other half of a bunch of fresh herbs or a partial bag of greens.
Since we’re in New Mexico, I also wanted to make something using Hatch chilis. I’ve already got my RV fridge and freezer jammed with three different containers. Better start using them! The medium green Hatch chilis were perfect in the Arroz Verde.
Instant Pot Arroz Verde
Up your rice game by injecting it with flavor!
Servings: 6 people
Calories: 278kcal
Equipment
- Instant Pot
Ingredients
- 1 4 oz. can roasted Hatch chilis
- 1/4 cup onion chopped
- 1 cup fresh cilantro chopped
- 1 cup kale chopped
- 1 tsp salt
- 1/4 cup water
- 2 tbs oil or margarine
- 2 cups long grain brown rice rinsed and drained
- 2 1/2 cups vegetable broth
- 1 tbs lime juice
Instructions
- Place all ingredients up through the 1/4 cup of water in a blender. Blend up and set aside.
- Heat oil or margarine in the Instant Pot on the sauté function. Once warm, add the rice and sauté 2-3 minutes.
- Add the reserved green mixture from the blender. Stir and let simmer for about a minute.
- Add the vegetable broth, stir well. Turn off Instant Pot and put on the lid and seal. Set function to manual and setting to high pressure. Set to cook for 22 minutes.
- When finished, let pressure release naturally. Once the lid can be removed, stir in the lime juice then serve.
Notes
Adapted from Taco Cleanse.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
