Mexican Rice and Beans: Easy Dump-and-Go Instant Pot Recipe
This easy one-pot Mexican rice and beans is perfect for bringing Mexican flavors to your dinner table effortlessly. Made in the Instant Pot, this dump-and-go dish is a perfect side for tacos, enchiladas, or enjoyed on its own as a hearty vegan main. With just a handful of ingredients and a simple set-it-and-forget-it method, it’s a lifesaver for busy weeknights.
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This one-pot wonder throws convenience and taste into the mix. Simply combine pantry staples like rice, beans, salsa, and broth. Let your trusty Instant Pot work its magic. Enjoy perfectly cooked, flavorful rice and beans in under 30 minutes.
The beauty lies in its simplicity: no sautéing, no hovering, just dump, set, and forget. Plus, it’s endlessly customizable. Add your favorite protein, adjust the spice level, or top with fresh cilantro, avocado, and lime for an extra burst of flavor. Serve alongside tacos or burritos, or enjoy it on its own for a satisfying meal.
Ingredients
Dried Black Beans: Black beans don’t need soaking for this recipe. Just make sure they are rinsed well and remove any dirt or debris before using them.
Brown Rice: Brown rice adds nuttiness and a hearty texture. The cooking time for brown rice and black beans is the same, making it a convenient choice for this recipe.
Salsa: Opt for your favorite store-bought salsa or homemade salsa for added freshness and flavor. Adjust the spice level by choosing mild, medium, or hot salsa based on preference.
Cilantro: Utilize both the stem and leaves of cilantro for maximum flavor. Rinse thoroughly before chopping to remove any dirt or debris.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Add brown rice, dried black beans, onion, bell pepper, corn kernels, and broth to the Instant Pot. Stir well to combine.
Step 2: Next, add the salsa, cilantro, salt, and spices (ground cumin, garlic powder, chili powder, and smoked paprika). Do not stir at this stage.
Step 3: Secure the Instant Pot lid and pressure cook on high pressure for 25 minutes. Do a natural pressure release for 10 minutes, then do a quick manual release of the remaining pressure. Open the lid and mix gently. If there is excess liquid, set it back to saute for another 5 minutes.
Expert Tips
- Thoroughly rinse the brown rice and dried black beans before cooking to remove any debris and excess starch, ensuring a better texture.
- Do not stir the ingredients after adding the salsa. This technique helps prevent burn notices by keeping salsa from sticking to the bottom and allows for gradual flavor infusion.
- Choose low-sodium vegetable broth to control the saltiness of the dish. Alternatively, water can be used, but vegetable broth enhances the flavor.
- Any leftovers can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to 2-3 months.
Serving Suggestions
Pair this flavorful one-pot rice and beans dish with your favorite Mexican-inspired mains for a complete and satisfying meal. Serve alongside chicken & lentil enchiladas or cauliflower & lentil tacos for a delicious dinner spread.
This dish also makes a fantastic filling for burritos or wraps or as a hearty topping for loaded nachos. Add them to a taco-inspired Buddha bowl or chicken burrito bowl.
No matter how you choose to enjoy it, this versatile dish is sure to delight your taste buds with its authentic Mexican flavors and comforting appeal.
Recipe FAQs
Yes, you can substitute white rice for brown rice in this recipe. Keep in mind that white rice typically cooks faster, so you may need to adjust the cooking time accordingly. Alternatively, you can use canned beans or cooked dried black beans and white rice and pressure cook for 5 minutes.
Substitute with a can of diced tomatoes with chilis and half a cup of tomato sauce with spices (cumin, chili powder, paprika).
Broth adds more flavor, but you can use water in a pinch. The rice and beans will still cook perfectly, but the overall taste profile might be less rich.
Yes, although it will take longer. Follow the same recipe instructions, but use a larger pot with a tight-fitting lid and adjust the cooking time to about 50-55 minutes.
Yes, you can double the ingredients to make a larger batch of Mexican rice and beans.
More Mexican Recipes
- Need a quick and tasty meal idea? Try this Grilled Chicken Black Bean Burrito Bowl recipe! It’s filling, easy to make, and sure to become a new favorite in your dinner rotation.
- Craving cheesy, loaded nachos but looking for a vegetarian option? These easy Black Bean Loaded Nachos pack flavor and melty cheese, making them perfect for weeknight dinners or game-day gatherings.
- Whip up a batch of ultra-creamy refried black beans in minutes with this Instant Pot recipe! No soaking is necessary, just simple ingredients and easy steps.
- Taco ’bout cute! These Mini Chicken Taco Stuffed Peppers are the perfect way to enjoy your favorite meal’s flavors in a fun and bite-sized package. Plus, they’re super easy to make with rotisserie chicken and a few simple ingredients!
- Dinnertime dilemma? This Mexican Macaroni Salad is your lifesaver! It’s a vibrant twist on the classic, featuring a lighter, tangier yogurt dressing instead of mayo. Plus, it’s packed with black beans, corn, and a touch of Mexican magic!
If you tried this Instant Pot Mexican Rice and Beans Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- ¾ cup dried black beans
- 1 cup brown rice
- 1 medium yellow onion
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 1½ cups salsa
- ½ cup cilantro chopped (use stem and leaves)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt adjust as per taste
Instructions
- Add brown rice, dried black beans, onion, corn kernels, and broth to the Instant Pot. Stir well to combine.
- Next, add the salsa, cilantro, salt, and spices (ground cumin, garlic powder, chili powder, and smoked paprika). Do not stir at this stage.
- Secure the Instant Pot lid and pressure cook on high pressure for 25 minutes. Do a natural pressure release for 10 minutes, then do a quick manual release of the remaining pressure.
- Open the lid and mix gently. If there is excess liquid, set it back to saute for another 5 minutes. Serve warm.
Notes
- Thoroughly rinse the brown rice and dried black beans before cooking to remove any debris and excess starch, ensuring a cleaner taste and better texture.
- Do not stir the ingredients after adding the salsa. This technique helps prevent burn notices by keeping salsa from sticking to the bottom and allows for gradual flavor infusion.
- Choose low-sodium vegetable broth to control the saltiness of the dish. Alternatively, water can be used, but vegetable broth enhances the flavor.
The written instructions mention adding bell pepper, but I don’t see any in the ingredient list or in the illustrations.
Thanks!
Hi Cindy, Thanks for pointing it out. It seems there was an oversight in the written instructions regarding the bell pepper. While it’s typically included in many Mexican rice and beans recipes, I actually omitted it in my version. I will update the instructions to change it. I hope you give this recipe a try and I would love to know your feedback.
– Shilpa