Mexican Rice Casserole ... Instant Pot version!

Having recently moved out of the States, I had to purchase several new appliances to meet different electricity such 'n such.  So instead of choosing a regular crock pot, I opted for the increasingly popular Instant Pot.  I've toyed with it a few times and not had anything turn out "off-ish" nor has it been too hard to learn.  That's a good thing!  One thing is for sure.  I have NEVER had such tasty and easy brown rice in my life!*  Which led me to try one of our family favorites, Spanish Rice Casserole.  Which we now have to call Mexican Rice Casserole thanks to mine and Hubz's trip to Spain last year where we learned real Spanish rice involves sea food and junk...I mean...stuff.  Mexican rice is the kind with the tomatoes and chili powder and such.  Or Rice 'a Roni style, if boxed is your thing.  But why?  It's so easy and much better for you to do homemade!

Four out of five people in my family are not too keen on brown rice.  I love the stuff!  It's so much better for you and has such a nice body and bite compared to plain ol' long grain white rice.  Well, guess what.  Making our Mexican Rice Casserole with brown rice in the Instant Pot went off smashingly!  EVERYONE loved it...even though it was brown rice.  Hubz didn't even realize it until I told him.  Success!

I am blogging the "recipe" so I can have a place to return to it (read: Pin it).  Just in case you thought this blog was dead.  ;-)

Mexican Rice Casserole - IP Style
Dawn E.

1 1/2 cups brown rice
4 Tbs butter
1 lb. ground beef
15 oz chicken stock (canned or homemade)
1 1/4  cups tomato salsa of your choice
2 Tbs onion flakes
1/2 - 1 Tbs chili powder
1/2 - 1 tsp salt
1/2 - 1 tsp garlic powder
1/4 - 1/2 tsp pepper
Shredded cheddar & sour cream

Set Instant Pot to Saute mode.  Melt butter; add rice and saute until toasted.  Remove and set aside.

Add ground beef and saute until browned and crumbly.

Add chicken stock, salsa, and spices (adjusting to your preference).  Add rice back in and stir well.

Lock on Instant Pot lid, making sure valve is set to pressurize.  Cook on Manual - High Pressure for 22 minutes.  Use Natural Release for 20 minutes.  Remove lid and stir well.

Dish up and top with shredded cheddar and sour cream!

Our favorite sides are sauted green beans seasoned with soy sauce, pepper, and sesame oil/seeds as well as tortilla chips.

....unfortunately, there were no leftovers.  ;-)

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*Brown Rice - 1.5 cups liquid and 1/4 tsp salt per 1 cup rice.  I made 2 cups for an Asian dinner and froze the leftovers in a muffin tin, 1/2 cup rice per muffin cup.  Boy it was sticky to accomplish!  Once frozen, dip the bottom of the pan in warm water and pop out the rice "muffins" to put in a freezer bag/container.  Perfect for quickly heating in the morning as a bed for a couple of fried eggs!  Great whole grain carb and excellent protein to start your day!  And perhaps one of the BEST food ideas I gained from a wonderful trip to Hawaii with my Hubz last December.  :-)

Mexican Rice Casserole ... Instant Pot version!

Having recently moved out of the States, I had to purchase several new appliances to meet different electricity such 'n such.  So instead of choosing a regular crock pot, I opted for the increasingly popular Instant Pot.  I've toyed with it a few times and not had anything turn out "off-ish" nor has it been too hard to learn.  That's a good thing!  One thing is for sure.  I have NEVER had such tasty and easy brown rice in my life!*  Which led me to try one of our family favorites, Spanish Rice Casserole.  Which we now have to call Mexican Rice Casserole thanks to mine and Hubz's trip to Spain last year where we learned real Spanish rice involves sea food and junk...I mean...stuff.  Mexican rice is the kind with the tomatoes and chili powder and such.  Or Rice 'a Roni style, if boxed is your thing.  But why?  It's so easy and much better for you to do homemade!

Four out of five people in my family are not too keen on brown rice.  I love the stuff!  It's so much better for you and has such a nice body and bite compared to plain ol' long grain white rice.  Well, guess what.  Making our Mexican Rice Casserole with brown rice in the Instant Pot went off smashingly!  EVERYONE loved it...even though it was brown rice.  Hubz didn't even realize it until I told him.  Success!

I am blogging the "recipe" so I can have a place to return to it (read: Pin it).  Just in case you thought this blog was dead.  ;-)

Mexican Rice Casserole - IP Style
Dawn E.

1 1/2 cups brown rice
4 Tbs butter
1 lb. ground beef
15 oz chicken stock (canned or homemade)
1 1/4  cups tomato salsa of your choice
2 Tbs onion flakes
1/2 - 1 Tbs chili powder
1/2 - 1 tsp salt
1/2 - 1 tsp garlic powder
1/4 - 1/2 tsp pepper
Shredded cheddar & sour cream

Set Instant Pot to Saute mode.  Melt butter; add rice and saute until toasted.  Remove and set aside.

Add ground beef and saute until browned and crumbly.

Add chicken stock, salsa, and spices (adjusting to your preference).  Add rice back in and stir well.

Lock on Instant Pot lid, making sure valve is set to pressurize.  Cook on Manual - High Pressure for 22 minutes.  Use Natural Release for 20 minutes.  Remove lid and stir well.

Dish up and top with shredded cheddar and sour cream!

Our favorite sides are sauted green beans seasoned with soy sauce, pepper, and sesame oil/seeds as well as tortilla chips.

....unfortunately, there were no leftovers.  ;-)

---------------------------------------------------------------------

*Brown Rice - 1.5 cups liquid and 1/4 tsp salt per 1 cup rice.  I made 2 cups for an Asian dinner and froze the leftovers in a muffin tin, 1/2 cup rice per muffin cup.  Boy it was sticky to accomplish!  Once frozen, dip the bottom of the pan in warm water and pop out the rice "muffins" to put in a freezer bag/container.  Perfect for quickly heating in the morning as a bed for a couple of fried eggs!  Great whole grain carb and excellent protein to start your day!  And perhaps one of the BEST food ideas I gained from a wonderful trip to Hawaii with my Hubz last December.  :-)

Mojitolyte Drink

No.  I have not forgotten about this blog.  I think of things to post and even consult previous posts.  The to-do list is this blog's enemy.

But I had to post this...if only to get it out of my brain so I can come back to it again and again!

I have mild to moderate problems with salt cravings, migraines, low blood pressure, heart irregularities, and static shock.  Oddly, all of these are connected one way or another in Researchdom with electrolytes.  Such a journey to take care of our bodies and do battle with the effects of the Curse on them!

I've been experimenting with homemade sports drinks because my neurologist asked that I drink Gatorade to help with electrolytes and hydration.  Gatorade has sugar and dyes.  Homemade is ok in flavor, but hasn't been great enough to make me guzzle.  Until today.

With a pending migraine and realization that I've neglected water intake today, I thought I'd just make a last ditch effort at an electrolyte drink I would actually like before reaching for IbuCoffee (my drugs of choice for migraine).  I love the taste of mojito - lime and mint, sometimes with coconut.  So I threw it together.  And shocked myself when I reached the bottom of the glass so quickly!  I bet some would even enjoy it made with coconut water which would boost the electrolyte content.  Me?  I like the taste and price of water.....

MOJITOLYTE

12 oz glass
Half glass of ice
1 tsp lime juice
1/4 tsp THM sweet blend (or sweeten however much with whatever you prefer)
4 shakes of salt
1 drop mint extract


Combine the above and fill glass the rest of the way with water.  Pop in a fun straw, stir, sip!  Repeat...?  :-D





TIP:  This changed my flavored water/micromuffin/oatmeal life.  Instead of opening your extract bottle all the way, poke a toothpick in the seal.  Now you can measure out one drop at a time into your water, micromuffin, oatmeal, what-have-you.  Just remember when you take the seal off after a while if you decide you need to measure large amounts more quickly.  I forgot I did that with my maple extract.  Yeah.  WAY maple-ized frosting.  Also, a near empty extract bottle.

I love my Oxo measuring cups and spoons.
But I sure wish they'd figure out how to make the labels stay on forever!