Servings: 6
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.
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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