Name: Mexican Rice and Beans
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 null red onion (diced); 1 null green bell pepper (diced); 4 null garlic cloves (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 1 tsp chili powder; 1 pinch red pepper flakes; 1.5 tsp kosher salt; 0.25 tsp black pepper (freshly cracked); 1 cup pinto beans (dried, soaked for 8 hours or overnight); 4 cup water; 1.5 cup brown rice (long-grain); 1 can crushed tomatoes (15-ounce); 1 can tomato sauce (8-ounce); 0.5 null lime juice (from half a lime); 0.5 cup fresh cilantro (finely chopped)

Instructions

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1

Place pinto beans (1 cup) in a bowl, cover with water, and soak for 8 hours or overnight. Rinse and drain.
2

Select the Sauté setting on the Instant Pot. Add olive oil (1 tbsp), red onion (1), green bell pepper (1), and a pinch of kosher salt (1.5 tsp). Sauté until onions are translucent, about 3-5 minutes.
3

Add garlic cloves (4 clove) and cook for 1 minute, stirring frequently.
4

Stir in ground cumin (1 tsp), ground coriander (1 tsp), dried oregano (1 tsp), chili powder (1 tsp), red pepper flakes (1 pinch), kosher salt (1.5 tsp), and black pepper (0.25 tsp) for 30 seconds until fragrant.
5

Pour in water (4 cup) to deglaze, scraping the bottom. Add the drained beans and brown rice (1.5 cup). Stir well.
6

Pour crushed tomatoes (1 can) and tomato sauce (1 can) on top and gently stir without disturbing the bottom layer too much.
7

Secure the lid and set Pressure Release to Sealing. Pressure cook on High for 12 minutes.
8

Allow a natural pressure release for 15 minutes, then switch to Venting to release remaining steam.
9

Stir in lime juice (0.5), adjust seasoning to taste, and garnish with fresh cilantro (0.5 cup).