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.  :-)

Heavenly Penne Alfredo

For years upon years, I have always known that my "last meal" would include pasta alfredo from Olive Garden.  With grilled chicken, Caesar salad, garlic bread, and tiramisu.  I love alfredo.  And I no longer need Olive Garden to get it - goodbye restaurant prices and non-homemade!  Alfredo doesn't love the arteries, but I love it anyway.  I pinned a copycat recipe a while back, but the link no longer works.  Boy, am I ever glad that I printed it when I found it!  If you love alfredo...make this.  It is so super easy...

...it is divinely yummy.  x10.

Shown here with seared chicken marinated in Maggio's tuscan herbs olive oil,
basil, garlic, pepper, and salt then drizzled with a touch more tuscan herbs olive oil to finish.
Restaurant food at home, people.

Penne Alfredo
(with my editing)

1 box penne (or desired pasta)
1 stick butter
1 clove garlic, pressed
1 pint heavy cream
1 cup Parmesan cheese
2 Tbs cream cheese
1/4 tsp salt
1/2 tsp pepper

In a saucepan, cook pasta according to package directions.  Drain; set aside.  Bring the saucepan to medium heat and add the stick of butter.  When melted, add garlic and cook two minutes.  Add heavy cream and cream cheese.  Heat and stir until bubbling but do not allow boiling.  Add Parmesan cheese and stir until melted and smooth.  Salt and pepper to taste.  Return pasta to pan; mix well.

Eat.  Die.  Go to heaven.  Alfredo perfection.

And, no, I'm not being dramatic.