Name: Mexican Rice and Beans
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil (for sautéing); 1 null onion (diced); 4 clove garlic cloves (minced); 1 lb pinto beans (dried and rinsed); 1 lb long grain rice (brown rice); 6 cup vegetable broth (low sodium); 1 cup salsa (mild or medium); 2 tsp ground cumin; 1 tbsp chili powder

Mexican Rice and Beans

This hearty Instant Pot Mexican rice and beans recipe is a budget-friendly powerhouse of flavor. Combining whole grains and protein-rich legumes with zesty salsa and warm spices, it provides a nutritious and satisfying meal that is as affordable as it is delicious. Perfect for meal prep, this one-pot wonder simplifies your plant-based diet without sacrificing quality.

Instructions

Show units in method

1

Set the Instant Pot to Sauté and heat the olive oil (1 tbsp). Add the onion (1) and garlic cloves (4 clove), cooking for 5 minutes until softened.
2

Stir in the ground cumin (2 tsp) and chili powder (1 tbsp), toasting the spices for 1 minute.
3

Add the pinto beans (1 lb), long grain rice (1 lb), vegetable broth (6 cup), and salsa (1 cup). Secure the lid and pressure cook on High for 25 minutes.
4

Allow a natural pressure release for 15 minutes before carefully opening the lid and fluffing the rice.

Nutrition Facts

Per portion

Divide into portions:

431

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Fiber 11 g

Sugars 2 g

Micronutrients

iron

4mg

178% DV

sodium

525mg

183% DV

calcium

78mg

48% DV

potassium

800mg

136% DV

vitamin a

15mcg

13% DV

vitamin c

6mg

50% DV

vitamin k

3mcg

18% DV