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'!!
Servings 6 people
- 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!
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!!!
Serving: 2Cups | Calories: 353kcal | Carbohydrates: 68g | Protein: 6g | Fat: 5g | Sodium: 649mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 6.4mg | Calcium: 45mg | Iron: 1.2mg