Cilantro Brown Rice and Red Potatoes

I can't be the only one who loves potatoes and rice together? And while you might be thinking, yikes double carbohydrates, no way! Just keep in mind it is only double carbs if you eat a double portion...Cilantro Brown Rice and Red Potatoes is so easy to make, plus they taste great together...

Note: We are a brown rice eating family! When I began noticing and reading about arsenic in rice, I knew I would have to update my cooking methods to offer the most delicious and healthiest rice possible for my family. This added step to parboil the rice is quite easy to accommodate. Especially since we batch cook brown rice for storage in the freezer. Thank you for revisiting this post for the added information and instructions.  

We love rice and potatoes together. And this Cilantro Brown Rice with Red Potatoes side dish is a favorite. 

It is also very easy to make, and mostly hands off. Just throw everything into your Instant Pot or Electric Pressure Cooker, press start, and that's it...The cilantro is added right before tossing and serving to add a delicate herb flavor that goes with almost everything. When available we keep both long grain and short grain rice in our pantry. 

You may find that each variety of rice has their own personality for cooking time and the amount of water needed. This recipe calls for short grain brown rice, which is generally available all year long in the marketplace. And as such, the rice crop will vary just a bit from year to year. It is not unusual to find that rice will need an extra minute more to cook or possibly a bit more water, than the last bag purchased. Such is cooking with whole foods! 

This side dish is on rotation at our house. 

We have enjoyed Cilantro Brown Rice and Red Potatoes often. And with good reason, it goes with just about everything! Especially with another of our favorites Three Ingredient Pineapple Thai Chicken. It also goes great with just about any chicken or pork recipe calling out for rice or potatoes, served on the side. The cilantro is a delicious addition and it does not overpower the rice or potatoes. For those not caring for cilantro the potatoes and rice are still delicious together, but for me, the cilantro makes the dish pop! 

Do you soak your rice before cooking?

For those who soak their grains, you can still enjoy this dish, with a couple of adjustments. Simply put the brown rice to soak in the usual manner, draining well before adding it to the Instant Pot. And reduce the water called for to 1 cup plus 2 Tablespoons and then proceed with the recipe as written. As I had mentioned this is a side dish we enjoy often, and I hope you give it a try. It just might be your new favorite side dish, as well...

This recipe for Cilantro Brown Rice and Red Potatoes has been updated for the new cooking instructions regarding possible arsenic in rice. 

An additional thought on this recipe:

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried. Cooking time can vary from appliance to appliance, as well as using a 6 QT. model or the larger 8 QT. My current IP model (a 6 QT.) seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your own particular model. 

Ingredients needed for this recipe:

• brown rice
• apple cider vinegar
• red potatoes
• water or broth if desired
• salt
• garlic salt
• cilantro

You will also need the following:

• Instant Pot or Electric Pressure Cooker
• liquid measuring cup
• measuring cups
• measuring spoons
• kitchen knife
• cutting board
• cotton toweling or paper towels
• serving dish

Now we are ready to begin!

Cilantro Brown Rice and Red Potatoes.

Cilantro Brown Rice and Red Potatoes

by the seat of my pants!

UPDATED: 04.28.2023

1 c short grain brown rice, soaked and parboiled

apple cider vinegar - for soaking the rice

1 1/3 c water or broth

1/2 t salt

1/2 t garlic salt

2 large red potatoes

1-2 bunches of fresh cilantro

How to Soak Rice.  

Measure out the amount of rice you wish to cook, 

place in a large enough bowl to be able to cover it with water, 

add 1 teaspoon of apple cider vinegar, 

cover with cool water, add enough water to cover the rice by one to two inches,

 

let it sit for at least 24 hours. 

When Ready to Cook the Rice: 

This process now includes parboiling with final cooking in your Pressure Cooker. 

Drain the rice in a wire mesh strainer, rinse well.

To parboil the rice, place 5 cups of water for each cup of rice into a large stockpot and bring to a boil. Add the drained rice and when the water returns to a boil, boil for two minutes. Use a timer, and drain the rice as soon as the timer signals. 

Let the parboiled rice drain until no drips are coming off the bottom of the strainer.  You are now ready to cook the drained rice.

If however, the day gets busy and I can not cook the soaked rice as planned, it can be stored (up to 3 days) in a covered container in the refrigerator until cooked.  

Now you are ready to make Cilantro Brown Rice and Red Potatoes. 

Wash the cilantro and gently wrap in cotton toweling, set aside until needed. 

Wash the potatoes, cut into 1 1/2 inch chunks and place them in the bottom of the pressure cooker. Add the brown rice, salt and garlic salt, and water or broth if using broth. 

Set manual cooking time for 20 minutes. When cooking time has finished, allow pressure to release naturally for 10 minutes. 

While the rice and potatoes are cooking, remove the leaves from enough cilantro to make 1 packed cup of cilantro leaves. coarsely chop the cilantro and set aside.

When 10 minutes have elapsed, oven valve and let remaining pressure release. Carefully remove the lid from the cooker, and fold in the chopped cilantro. Transfer to a serving dish, and serve.

Storage options for Cilantro Brown Rice and Red Potatoes. Store covered in the refrigerator for up to three days. You can freeze this dish for longer storage time, however the potatoes may have changes in texture. 

UPDATE:  For your convenience, a "copy and paste" version of Cilantro Brown Rice and Red Potatoes has been included below.

You may also enjoy: 

Brown Rice and Beans Caribbean Style.

#eatmorevegetables!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Cilantro Brown Rice and Red Potatoes

by the seat of my pants!

UPDATED: 04.28.2023

1 c short grain brown rice

apple cider vinegar - for soaking the rice

1 1/3 c water or broth

1/2 t salt

1/2 t garlic salt

2 large red potatoes

1-2 bunches of fresh cilantro

How to Soak Rice.  

Measure out the amount of rice you wish to cook, 

place in a large enough bowl to be able to cover it with water, 

add 1 teaspoon of apple cider vinegar, 

cover with cool water, add enough water to cover the rice by one to two inches,

 

let it sit for at least 24 hours. 

When Ready to Cook the Rice: 

This process now includes parboiling with final cooking in your Pressure Cooker. 

Drain the rice in a wire mesh strainer, rinse well.

To parboil the rice, place 5 cups of water for each cup of rice into a large stockpot and bring to a boil. Add the drained rice and when the water returns to a boil, boil for two minutes. Use a timer, and drain the rice as soon as the timer signals. 

Let the parboiled rice drain until no drips are coming off the bottom of the strainer.  You are now ready to cook the drained rice.

If however, the day gets busy and I can not cook the soaked rice as planned, it can be stored (up to 3 days) in a covered container in the refrigerator until cooked.  

Wash the cilantro and gently wrap in cotton toweling, set aside until needed. 

Wash the potatoes, cut into 1 1/2 inch chunks and place them in the bottom of the pressure cooker. Add the brown rice, salt and garlic salt, and water or broth if using broth. 

Set manual cooking time for 20 minutes. When cooking time has finished, allow pressure to release naturally for 10 minutes. 

While the rice and potatoes are cooking, remove the leaves from enough cilantro to make 1 packed cup of cilantro leaves. coarsely chop the cilantro and set aside.

When 10 minutes have elapsed, oven valve and let remaining pressure release. Carefully remove the lid from the cooker, and fold in the chopped cilantro. Transfer to a serving dish, and serve.

Storage options for Cilantro Brown Rice and Red Potatoes. Store covered in the refrigerator for up to three days. You can freeze this dish for longer storage time, however the potatoes may have changes in texture. 

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