Instant Pot Mexican Rice And Beans Food

INSTANT POT MEXICAN RICE AND BEANS

Instant pot Mexican rice and beans image

Easy Mexican Instant Pot rice and beans makes a delicious and quick vegetarian lunch, dinner, or side dish. Loaded with the bold flavor of salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican Instant Pot rice and beans recipe also would be the perfect base for a burrito or burrito bowl.

Provided by Soniya Saluja

Time 35m

Number Of Ingredients 12

Ingredients

1 (15 oz) can of black beans, rinsed and drained
2 cup uncooked long grain brown rice
1 (14 oz) diced tomato
1 chopped onion
2 cup water
1/2 cup chipotle salsa ( add more , if needed)
2 teaspoon cumin
1 tablespoon oil
salt to taste
4 garlic cloves/ minced
cilantro for garnish
Optional toppings: lime/ sour cream, tortilla chips, grated cheese, sliced avocado

Steps:

Press the "saute" button and once it is hot add the garlic and onions.
Add the chipotle salsa, salt, and cumin powder and give it a stir.
Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
Add the black beans and chopped cilantro and mix everything well and serve it your choice topping.

Nutrition Facts : Calories 236 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4-6 people, Sodium 252 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Instant Pot® Mexican Chicken and Rice Bowls image

This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.

Provided by fabeveryday

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup rice, rinsed until the water runs clear
½ teaspoon seasoning salt
½ teaspoon chili powder
¼ teaspoon garlic powder
4 tablespoons shredded Mexican cheese blend, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g

PRESSURE COOKER MEXICAN BEEF RICE

Pressure Cooker Mexican Beef Rice image

Boston lettuce is optional for serving as lettuce wraps.

Provided by Cori S.

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 46m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese

Steps:

Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g

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