Description
A wholesome and nourishing dish bursting with vibrant flavors, combining earthy beans, fluffy rice, and zesty spices, all cooked in the Instant Pot for a comforting meal.
Ingredients
Scale
- 1 cup dried pinto beans (soaked for 8 hours or overnight)
- 1 tablespoon olive oil or neutral cooking oil
- 1 small red onion, diced
- 1 small green bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Pinch of crushed red pepper flakes (adjust to taste)
- 1 1/2 teaspoons kosher salt (plus more to taste)
- Freshly cracked black pepper to taste
- 4 cups water
- 1 1/2 cups long-grain brown rice
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 of a lime, juiced
- 1/2 cup fresh cilantro, finely chopped
Instructions
- Soak the Beans: Place the beans in a large bowl, cover them with cold water, and let them soak for 8 hours or overnight. Rinse and drain before using.
- Sauté the Veggies: Set your Instant Pot to the ‚Sauté‘ setting and let it heat up for a few minutes. Drizzle in your oil, and once it’s shimmering, add the onions and bell peppers. Sauté until the onions are translucent, about 3-5 minutes.
- Add the Garlic: Stir in the minced garlic, allowing it to sauté for another minute until fragrant.
- Spice it Up: Toss in the spices—cumin, coriander, oregano, chili powder, crushed red pepper flakes, salt, and black pepper. Stir for about 30 seconds to toast the spices.
- Deglaze the Pot: Pour in the water and gently scrape up any browned bits from the bottom of the pot.
- Add Beans & Rice: Stir in your soaked and drained beans along with the brown rice.
- Add Tomatoes: Pour the crushed tomatoes and tomato sauce on top. Give it a gentle stir to combine but don’t overmix.
- Pressure Cook: Secure the lid and set to Pressure Cook on high for 12 minutes.
- Natural Release: After cooking, allow a natural pressure release for 15 minutes, then switch to ‚Venting‘ to release any remaining steam.
- Finishing Touches: Stir in the lime juice, adjusting salt and pepper to taste, and garnish with chopped cilantro.
Notes
Leftovers can be stored in an airtight container in the fridge for 4-5 days. This meal freezes exceptionally well. Adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Vegan, Instant Pot, Mexican Food, Rice and Beans, Quick Dinner
