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.

Mexican rice and beans served with sour cream.

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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

Ingredients to make Mexican rice and bean on a white surface.

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

Brown rice, black beans, onion, and corn in Instant Pot.

Step 1: Add brown rice, dried black beans, onion, bell pepper, corn kernels, and broth to the Instant Pot. Stir well to combine.

Spices, salsa, and cilantro in Instant Pot.

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.

Pressure cooked rice and beans.

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.

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.

Storage Tips

Any leftovers can be stored in an airtight container in the refrigerator for up to five days. When reheating, add a splash of water or vegetable broth to prevent the rice from drying out. Warm it in the microwave or on the stovetop until heated through.

For longer-term storage, the dish can be frozen in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Recipe FAQs

Can I use white rice instead of brown rice?

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.

What if I don’t have salsa?

Substitute with a can of diced tomatoes with chilis and half a cup of tomato sauce with spices (cumin, chili powder, paprika).

Do I have to use broth? Can I use water instead?

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.

Can I make this recipe in a regular pot on the stovetop?

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.

Can I double the recipe?

Yes, you can double the ingredients to make a larger batch of Mexican rice and beans.

Mexican rice and beans in a white bowl.

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.

Mexican rice and beans in a white bowl with sour cream and spoons in the background.

Mexican Rice and Beans (Instant Pot)

This easy one-pot Mexican rice and beans is perfect to bring the Mexican flavors to your dinner table effortlessly.
5 from 2 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Shilpa Kerur

Equipment

Ingredients

Instructions

  • Add brown rice, dried black beans, onion, bell pepper, 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.

Nutrition

Calories: 261kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 1300mg | Potassium: 759mg | Fiber: 7g | Sugar: 6g | Vitamin A: 898IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 3mg
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