If I was to choose one genre of food that I could solely eat for weeks on end, I know I’d pick Mexican. And my whole family would follow suit! I mean, right down to the littlest voter, it’s gonna be rice and beans. This Mom is totally OK with that because pulling this meal together literally takes me just minutes – basically healthy fast food! It’s really a take on my old favorite bake-in-the-oven Mexican Rice but with some added beans for protein and directions for your Instant Pot! Wohoo!
WHY is Mexican Rice in a bowl??
Hehehe… Well, from a mom perspective, I like to serve rice in a bowl because it’s less mess….you all know how easily those grains of rice spread everywhere, right???? And from a blogger perspective bowls are just, you know, trendy? And beautiful…..and I think I’m going to need a bigger bowl, because this is just soo good!
Toppings for the Mexican Rice and Beans Bowl
- Avocado slices – or Guacamole!!
- Diced Tomato
- Shredded Lettece
- Shredded Purple Cabbage
- Fresh Squeezed Lemon
- Canned Jalapeno Slices
- Vegan Sour Cream
- Vegan Pepper Jack Shredded Cheese
- Mom’s Best Salsa
- Vegan Nacho Cheese Sauce
Photo credit: Some of my favorite toppings are pictured in the bowl held by my daughter’s precious hands above…yeah, she’s my very willing 8 year-old photo assistant! Actually all three of my kiddos beg to be the one to help mama, lol. They’re really just hoping they’ll get to nibble on the food I’m photographing!! I just beg them silently (sometimes audibly!) to PLEASE not drop it or fall on it or whatever…😉
If you’ve peeked at the recipe you probably noticed that it calls for a can of Rotel. That’s just a widely used brand name for a can of diced tomatoes with green chilis – not spicy. Any brand will do – or you can substitute fresh garden tomatoes and chilis if you have them!! For anyone wondering what Rotel is, here (Affiliate Link) but it‘s available in most grocery stores! Love this stuff!
Instant Pot Talk:
There are lots of electric pressure cookers out there, both large and small, fancy and simple. This one is really the happy medium of all of those. It is:
- Not monstrous at 6 quarts, but it can cook plenty of food for our family or potluck, get-to-gethers, etc.
- Literally cuts your cook time down by about 2/3. It also has timer and slow-cooker functions.)
- Hands-off – Set it and walk away!!
- This one has a yogurt function! More to come on that topic in the near future! Vegan yogurt….and swoon!!!!
In case you’re wondering, the instant pot I use is this one, bought on Amazon:
No instant pot? No problem. Click here for the Bake-in-the-oven Mexican Rice version!
Well, folks, that’s all I’ve got to share for now! Hope you enjoy this simple and nutritious way to enjoy Mexican Rice in a burrito bowl!!
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Vegan Mexican Rice and Black Beans (Instant Pot)
- 2 C. Long Grain White Rice
- 2-3 Tbsp. Olive Oil
- 10 oz. Can of Rotel, diced tomatoes with green chilis - I use "original"
- 1 Med Onion
- 4 Cloves Garlic
- 2 C. Vegetable Broth
- 1 tsp. Himalayan Salt, or other sea salt
- 2 14 oz. Cans Black Beans drained and Rinsed well!
- Rinse your rice under cool running water for several minutes. Shake vigorously in the colander to remove excess water.
- Turn your instant pot onto Saute’ mode and add the 2-3 Tbsp. Olive Oil. Add rice and cook for around 5 minutes stirring occasionally.
- (The rice will stick a little, but just use a wooden spoon and scrape at it so it doesn’t burn. It won’t stick to the bottom at all once you add the liquid mixture.)
- Blend the can of Rotel, garlic, onion, salt, vegetable broth until smooth.
- Pour blended mixture over the rice after the 5 minutes is up. Stir a little to combine everything.
- Now add one or two cans of drained and well-rinsed black beans. Cancel your current instant pot mode and close the lid, remembering to also close the vent.
- Set to Manual-Low Pressure mode and cook for 12 minutes.
- Allow natural release for about 10 minutes after it’s done and voila!! You’re ready to eat some super yummy rice and beans!! Healthy, nutritious to boot!