Instant pot Mexican rice and beans is a simple yet tasty recipe, perfect for a meal-prep. This fluffy red rice can be enjoyed as a main, side or lunch.
Turn on instant pot. Press SAUTE and pour in olive oil. Add onion and sauté for 2-3 minutes or until translucent, stirring from time to time.
Add rinsed rice and cook until slightly brown, stirring regularly.
Add paprika, cayenne pepper and salt. Stir well. Turn off the SAUTE function by pressing CANCEL. Pour in pureed tomatoes and vegetable broth and stir.
Cover the pot with a lid and lock it into its position. Turn the steam releasing valve to SEALING and press the RICE function (this program will automatically adjust the time so there is no need to do this).
When the time is up, wait either 5 minutes before releasing the pressure manually (by turning the steam releasing valve to VENTING) or wait until it the pin drops itself (about 15 minutes).
Stir in cooked beans and sliced olives, garnish with cilantro (optional) and serve.
Notes
Olive oil can be substituted with any other vegetable oil you have on hand.
Either basmati, jasmin, or classic white long-grain rice can be used.
I have been using cayenne pepper, but spicy paprika can also be used. Note that their heat levels may vary from brand to brand so keep this in mind and start with less when not sure.
Vegetable broth can be substituted with chicken stock/broth.
Add more if you like. Cooked pinto or black beans are great substitutes for kidney beans.
You can add plain or stuffed olives – anything you like. I used jalapeno-stuffed olives for the extra spicy kick.
The overall cooking time does not count the time the pot needs to come to pressure (about 5 minutes) nor the time needed to release the pressure (5-15 minutes, depending on what you choose).
I used dry measuring cups to measure the liquids.
Optional: black pepper, oregano, finely chopped cilantro, sweetcorn.
This recipe was developed for a 6-quart/6-liter instant pot.
Course: Lunch, Main Course, Side Dish
Cuisine: Mexican
Keyword: Instant pot rice and beans, Mexican rice and beans recipe
Nutrition Facts
Instant Pot Mexican Rice and Beans
Amount per Serving
Calories
272
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
1210
mg
53
%
Potassium
359
mg
10
%
Carbohydrates
50
g
17
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
843
IU
17
%
Vitamin C
6
mg
7
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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