Description
An easy, nutritious and economical rice and beans recipe that you can make quickly in your Instant Pot.
Ingredients
Scale
- 1 Tbsp vegetable or canola oil
- 1 cup diced onion
- 2 tsp cumin
- 1 tsp chili powder
- 1/8 tsp smoked paprika
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp dried oregano
- 1 cup chicken broth or vegetable broth
- 3/4 cup uncooked brown rice
- 4 oz green chiles
- 1 cup frozen sweet corn
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 cup salsa
- 1 cup shredded monterey jack cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Turn off Instant Pot and stir in the cumin, chili powder, smoked paprika, garlic powder, salt and oregano.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the brown rice (don’t’ stir in). Dump in the chiles, corn, beans and half of the salsa.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Stir in the remaining salsa. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Meatless
- Method: Instant Pot