Mexican-Inspired
ByJessica McCoy
Instant Pot Mexican Rice and Beans recipe is the ultimate side dish or burrito stuffing for your Taco Tuesday. Flavorful Mexican rice with hearty beans in every single bite.
Whether you want to serve this up as a meatless bean and rice recipe, or stuff or pile on your favorite recipes. Such a versatile flavor and way to bring into any meal you are serving up.
Here is a dish that is so simple to make and you will love how affordable it is. Plus it is loaded with rich flavor in every bite. Tender beans, fluffy rice, loaded with Mexican flavor.
What We Like About It
- Easy recipe
- Cheap affordable ingredients
- Serve as a vegetarian main dish
- Use as filling in a burrito
- Serve with cornbread or pita and serve as a main dish
- Serve with fried eggs for a breakfast dish
- Etc
Seriously the ways to serve up these beans and rice are endless. We love eating it in so many ways. From breakfast to lunch and even dinner.
Check out all our rice recipes.
Ingredients
- rice
- black beans
- dice tomatoes
- onions
- garlic
- corn
- both
- seasonings
- cheese
Topping Ideas
- Sour Cream
- Avocado or dollop of guacamole
- Cilantro
- Tomatoes
- Pico De Gallo
- Etc
How to Make
This is a very simple recipe to make, and as such it is a great recipes for new pressure cooker or Instant Pot cooks.
First, sauté the onions and garlic with the seasoning.
Next, you'll want to deglaze the pan to prevent a burn notice.
Then, add in the remaining ingredients and set your electric pressure cooker to high pressure.
FAQs
Can I swap out beans in this recipe?
Yes, you sure can. Whether you reach for a black bean, pinto, etc. Feel free to grab whatever you have or prefer and enjoy.
Now, if you change out beans, you will find it changes the flavor of your dish. But, if you don't like black beans and prefer pinto that is very do-able.
Can I use brown rice instead?
If you were to use brown rice, you are going to need to adjust the liquid and cook time. This recipe is based for a white rice, so it will have a different ratio of liquid and cook time.
So if you swap you need to make sure you adjust to cook properly. Or you will find the recipe will not turn out properly.
How to store beans and rice leftovers.
You will want to store your leftover dish in the fridge for up to 3-5 days in the fridge. To reheat you can warm in a skillet or even in the microwave. Or if you prefer go ahead and it the mixture cold.
You just have to be careful on reheating so you don't over-cook or it will make your rice mushy. Which isn't as fun.
Can you freeze rice and beans?
You can freeze the rice and beans if you would like. All you have to do is take your leftover mixture and place it in an airtight container. Then you will want to cover and then place the lid on.
It is okay if it is building condensation in the container. This will help when you go to warm it up, it will keep your rice tender and soft.
You can store your mixture in the freezer for up to three months. You can warm it up straight from frozen. Or thaw in the fridge the night before you plan to eat. Either method works great.
Recipe
Yield: 6 servings
Instant Pot Mexican Rice and Beans
Make beans and rice for an easy dinner or side dish recipe. Mexican beans and rice dish is a simple budget friendly made with pantry ingredients.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Ingredients
Supplies
- Instant Pot Duo
- Non-Stick Inner Cooking Pot
- Tempered Glass Lid
- Wooden Spoon
- Heat Resistant Gloves
- Electric Salt and Pepper Grinder
Mexican Rice and Beans
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ cups white rice, rinsed and drained
- 1 ½ cups vegetable stock
- 15 ounce can black beans, rinsed and drained
- ½ cup frozen corn
- 15 ounce can diced tomatoes (I use garlic and olive oil flavored ones)
- Optional toppings: cilantro, lime, avocados
Instructions
- Set Instant Pot to saute, then add olive oil, onion, garlic, chili powder, cumin, oregano, salt and pepper and cook, stirring frequently, until the onion starts to soften - about 2-3 minutes.
- Add the rice and cook an additional 1-2 minutes, stirring until rice is completely coated with spices.
- Add the vegetable stock, black beans and corn and stir; then add the can of tomatoes on top but do not stir.
- Put lid on instant pot, then set valve to sealing and cook on high pressure for 5 minutes.
- Allow a 10 minute natural pressure release before carefully venting the remaining steam and removing the lid.
- Serve warm and top with a lime wedge, some cilantro, and avocados if desired.
Notes
- The rice I used was just standard plain white rice and it cooks quite soft - If a more defined rice kernel is desired try using basmati rice instead.
- Brown rice can be substituted 1:1 in this recipe, but the cook time would change to 15 minutes.
- The flavor is quite mild on this rice - if a more intense flavor is desired double the seasonings.
- Water can be substituted for the vegetable broth in a pinch, but vegetable broth makes a tastier rice.
- It is very important not to stir the tomatoes in, otherwise you may get a burn notice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer, Roast, Bake, Dehydrate, Slow Cook, Rice Cooker, Steamer, Saute, 8 Quart, 14 One-Touch Programs
Instant Pot Ceramic Non Stick Interior Coated Inner Cooking Pot 8 Quart
Instant Pot Tempered Glass Lid, 10" Stainless Steel (8 Qt/ 8L model)
Wooden Spoons for Cooking,Nonstick Kitchen Utensil Set,Wooden Spoons Cooking Utensil Set Non Scratch Natural Teak Wooden Utensils for Cooking(Teak 8 Pack)
BBQ Gloves, Heat-Resistant Waterproof and Non-Slip Extended Silicone Gloves for Barbecue, Kitchen Cooking, Oven, Smoker, Microwave Baking
Latent Epicure Battery Operated Salt and Pepper Grinder Set (Pack of 2 Mills) - Complimentary Mill Rest | Bright Light | Adjustable Coarseness |
Nutrition Information
Yield
6Serving Size
1
Amount Per ServingCalories 274Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 640mgCarbohydrates 36gFiber 10gSugar 4gProtein 8g
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Jessica McCoy Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts. View all posts
Jessica McCoy
Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes.
Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.
