You can make it tonight! With dried beans, no soaking, no sauteing, in 30 minutes flat. Bam!
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- 2 cups brown rice, rinsed
- 1 cup dried black beans, rinsed
- 1 large onion, chopped
- 4 cups water or low sodium broth
- 1 1/2 tbsp cumin
- 1 tbsp garlic powder
- 2 tsp chili powder
- 1 1/4 tsp salt
- 28 oz can diced tomatoes, low sodium
- 1 bunch cilantro, chopped
- Hot sauce, optional
- In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, black beans, water, cumin, garlic powder, chili powder, salt and diced tomatoes. Do not stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 22 minutes.
- After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid. Add cilantro and gently stir. If rice and beans are a bit liquidy or tiny bit crunchy, close the lid and let them sit for 10 more minutes.
- Serve warm with hot sauce if desired and our favourite addition – cucumber and tomato salad. We love the pairing of hearty rice and beans with cool and fresh veggie salad.
Store: Refrigerate in an airtight container for up to 5 days.
Freezer Meal: In a gallon size Ziplock bag, add all ingredients except water finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen (don’t forget to add water) for 22 minutes with Quick Release.
Please do not use white rice. It cooks differently than brown rice.
All dried beans require different cooking times. I do not recommend to use other kind of beans besides black beans.
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