Mexican Rice and Beans
This budget-friendly Mexican-inspired dish is simplified for the Instant Pot. Packed with hearty pinto beans and long-grain brown rice, it is seasoned with a robust blend of cumin, coriander, and chili. A squeeze of fresh lime and a handful of cilantro brighten up this satisfying meal, making it ideal for weeknight dinners or meal prep.
Instructions
- 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).
Nutrition Facts
Per portion