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. Not that I don’t try to broaden everyones taste-bud horizons with Thai, Middle-eastern, Chinese, and Indian flavors… but I pretty much can bet on a cheerful crowd at supper if I whip up a quick Mexican dish. And that’s what this dish is – super quick. 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!
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!
Some of my favorite toppings are pictured in the bowl held by my daughter’s precious hands below…yeah, she’s my very willing photo assistant! Actually all three of my kiddos beg to be the one to help mama, lol. I think 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…😉 So there’s avocado slices, olives, diced tomato, shredded lettuce and purple cabbage, fresh squeezed lemon, canned jalapeño slices, a little vegan sour cream and vegan shredded cheese!! BUT, we don’t limit ourselves to those!! 😉 My kids think they’re deprived if we don’t add a little of our Mom’s Best Salsa, and Favorite Nacho Cheese Sauce.
In case you’re wondering, the instant pot I use is this one, bought on Amazon:
There are lots of electric pressure cookers out there, both larger and smaller, fancier and simpler. I think this one is really the happy medium of all of those. It’s not monstrous at 6 quarts, but it can cook plenty of food for our family or potluck, get-to-gethers, etc. (Note: If you aren’t familiar with electric pressure cookers it’s basically a super-speedy, hands-off, worry-free way to cook your food! It literally cuts your cook time down by about 2/3. It also has timer and slow-cooker functions.) Also I love that this one has a yogurt function! More to come on that topic in the near future! Vegan yogurt….and swoon!!!!
If you’ve peeked at the recipe you probably noticed that it calls for a can of Rotel or you can substitute fresh garden tomatoes and chilis if you have them!! For anyone wondering what Rotel is, here is a link but it’s available in most grocery stores! It’s diced tomatoes and green chilis. Love this stuff! It is a great stand-in for when my garden isn’t in production…which is still a long way off here! (Yup, just checked out the window, snow is still falling!)
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!!
No instant pot? No problem. Click here for the Bake-in-the-oven Mexican Rice version!
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Vegan Mexican Rice and Black Beans (Instant Pot)
Quick and Tasty Vegan Mexican Rice with the added protein of Black Beans. An 'Instant' meal, made in your '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 Rice mode (or manual-low pressure) and cook for the full 12 minutes suggested.
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!
Sometimes I’ll add some extra canned jalapeños to the blender mixture but I usually just wait and add them later to my dish so I can please my kids less spicy palates.
Also, feel free to use fresh produce to replace the Rotel, just remember to keep the ratio similar and your goal is about 4 Cups of the blended mixture!!!