Instant Pot Mexican Rice and Beans
Instant Pot Mexican Rice and Beans is a naturally vegetarian side dish or meal that’s easy to make with black beans, brown rice, veggies, and spices. It’s a one-pot, 30-minute recipe!
Servings: 8 people
Calories: 258kcal
Equipment
- Instant pot
Ingredients
- 1 cup dried black beans (not soaked)
- 1 ½ cup brown rice
- 1 ½ cup salsa (I used medium chunky)
- 1 cup frozen corn
- 1 whole red bell pepper, chopped
- 1 whole white onion, chopped
- 4 cups vegetable broth
- ½ cup cilantro (stem and leaves, minced)
Spices and Seasoning
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Instructions
- Add beans, rice and vegetable broth to the instant pot and stir to combine.
- Next add the salsa, corn, bell pepper, onion, cilantro and spices BUT DO NOT STIR.
- Cover the instant pot and seal the vent. Cook on HP for 26 minutes. When done allow for 10 minutes of NPR, then quickly release any remaining pressure.
- Open the pot and give it a good mix. If there is more liquid in the pot than you wish, turn on sauté mode for an additonal 10 minutes. This will eliminate some of the liquid*
Notes
To store: Place any leftovers into an airtight container and store in the fridge for up to 5 days.
To freeze: The leftovers can also be frozen for up to 3 months. Let them thaw in the fridge before reheating.
To reheat: Heat the rice and beans in a skillet over medium heat until warmed through. Add additional vegetable broth or salsa if more liquid is necessary.
Nutrition
Calories: 258kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1090mg | Potassium: 673mg | Fiber: 7g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg