This vegetarian black beans & rice recipe is quick & easy to make and is great for a weeknight meal. Make in the Instant pot in 30 minutes, top it with your favorite toppings and enjoy!!
I am joining the blogging marathon group this week with some quick and easy recipes. Valli wants us to make dishes that take less than 30 minutes from Prep to Plate.
I consider myself a ‘lazy’ cook meaning I will take every shortcut available to make quick meals. First up is this 30 minute Rice and beans recipe - that is completely vegetarian and can be made vegan as well.
Instant Pot or a regular pressure cooker comes in handy to make this recipe is less than 30 minutes. This is a wholesome one-pot meal that is perfect to make for weeknight dinner. Video for making this dish in the Instant pot is included.
How to make Rice & Beans in 30 minutes?
Here are the tips to make this this vegetarian black beans and rice recipe in 30 minutes:
- Use canned black beans. Another trick is to cook a big batch of black beans over the weekend and freeze them in ziplock bags. Bonus points for making the beans in instant pot - cuts down the cooking time by more than half.
- Use store bought salsa - this adds tons of flavor without the extra chopping. Also this is a great use for that half bottle of leftover salsa in the fridge.
Ingredients
All of the ingredients needed for this recipe are pantry staples, except for the veggies. Here is what you need to make this recipe:
- rice - I used basmati rice. But feel free to use whatever rice you have on hand. But make sure to adjust the amount of water quantity in the recipe. You want perfectly cooked, fluffy rice that is not mushy.
- beans - I used black beans because we love them in our home. Kidney beans, pinto beans or even black eyed peas can be used here. Canned beans are a blessing to make this 30 minute vegetarian meal. Make sure to drain them well before adding.
- veggies - onion, garlic add flavor while peppers add color. I have made this dish with colored peppers (you see them in the step by step photos and the video) and poblano chili (in the hero shots). So, feel free to use whatever you have on hand. I also added frozen corn - substitute with fresh corn kernels or canned corn (rinsed and drained).
- salsa - I used store bought salsa which adds tons to flavor to the rice. If you don't have salsa, then use fire roasted tomatoes or tomato sauce/ puree. If using sauce/ puree, then add extra chili powder and cumin to spice it up.
- spices - I love spicy Mexican dishes, so I add ground cumin, chili powder, salt and pepper to add flavor and kick to the dish.
Instructions:
Along with black beans and rice, I added a poblano chili because I had in the fridge. Colored peppers or jalapeños would be great addition also. Here's how I made this dish in the Instant pot:
- Turn on the instant pot on 'Saute' mode, add the oil, onions, garlic and poblano chili (or peppers). Cook till the onions are lightly golden around the edges and the chili is tender, about 4~5 minutes. Make sure to stir occasionally to avoid scorching the bottom.
- Next add the salsa, black beans, corn and cook for 2 minutes.
- Next add the ground cumin, chili powder, salt and pepper. Mix well and cook for 1 more minute.
- Drain the water from rice and add to the pot. Season with salt and pepper. Add 2½ cups of water and close the lid.
- Change the instant pot setting to manual/ pressure and cook on high pressure for 6 minutes. Make sure that the vent is in the venting position. Wait till the pressure subsides naturally.
Vegetarian Black Beans & Rice
Ingredients
- 1½ cups Basmati rice or other long grain rice*
- 1 tbsp Olive oil
- 1 Small Onion, finely chopped
- 2 Garlic cloves, finely minced
- 1 Poblano Chili (or green or red pepper), finely chopped
- 1 15.5oz. can of Black Beans, rinsed and drained
- ½ cup Prepared Salsa (homemade or store-bought)
- ½ cup Fresh or Frozen Corn
- 1 tsp Ground Cumin
- ½~1 tsp chili powder
- To taste Salt & Pepper
- 2 tbsp Cilantro, chopped
Instructions
- Rinse the basmati rice couple of times and soak in water while you prepare the ingredients.
Pressure Cooker Method:
- Heat the pressure cooker on medium heat, add the oil, onions, garlic and poblano chili (or peppers). Cook till the onions are lightly golden around the edges and the chili is tender, about 4~5 minutes.
- Next add the salsa, black beans, corn and cook for 2 minutes.
- Next add the ground cumin, chili powder, salt and pepper. Mix well and cook for 1 more minute.
- Drain the water from rice and add to the pot. Season with salt and pepper. Add 2½ cups of water and close the lid. Cook for 2 whistles.
- Wait till the pressure subsides naturally. Serve hot or warm with sour cream, guacamole and cilantro.
Instant Pot Method:
- Turn on the instant pot on 'Saute' mode, add the oil, onions, garlic and poblano chili (or peppers). Cook till the onions are lightly golden around the edges and the chili is tender, about 4~5 minutes. Make sure to stir occasionally to avoid scorching the bottom.
- Next add the salsa, black beans, corn and cook for 2 minutes.
- Next add the ground cumin, chili powder, salt and pepper. Mix well and cook for 1 more minute.
- Drain the water from rice and add to the pot. Season with salt and pepper. Add 2½ cups of water and close the lid. Change the instant pot setting to manual and cook on high pressure for 8 minutes. Make sure that the vent is in the sealing position. Wait till the pressure subsides naturally.
Notes
- If using other long grain rice, make sure to adjust the amount of water added to the recipe.
- You can make the recipe without pressure cooking. Make it in a heavy bottom saucepan or a dutch oven. Follow the recipe as is, but add 2¾ water instead and cook on low heat until the rice is cooked and all of the water is absorbed.
- Mexican (or inspired) dishes have to be garnished with some yummy toppings. Like grated cheese, chopped avocado, sour cream, crushed tortilla chips, green onions etc. My absolute favorite is sour cream and hot sauce 🙂
Nutrition
Topping Ideas:
Mexican (or inspired) dishes have to be garnished with some yummy toppings. Like grated cheese, chopped avocado, sour cream, crushed tortilla chips, green onions etc. My absolute favorite is sour cream and hot sauce 🙂
Here are a few more Mexican inspired dishes that you might want to try:
Let's check out what my fellow marathoners have cooked today for BM# 94.
Tammy
Mmmm this looks delicious! What a great side dish for so many dishes ^_^
Swathi
This vegetarian rice and beans looks perfect weekday meal. I love it as it is wholesome, we can have with little yogurt.
Natalie
This sounds so delicious and I love how easy this is to make. Perfect for busy days. And for families. I'm saving this recipe on my weekly menu list. My boys will love this!
Ritu Tangri
Oh !This is the lunch time and this rice with beans is killing me with its looks. Addition os salsa to the rice must have made it super delicious, I'm sure.
code2cook
Looking such a mouthwatering rice bean combination. Rice grains are not sticking together. Beans taste amazing with rice and making this pulao surely a treat.
Shailender Sharma
That's not just sound fabulous but looks too at the same time. Black beans rice bowl is all I am enjoying watching this moment.
Lata Lala
Vegetarian Black Beans & Rice looks fabulous and inviting. This could be a perfect lunch/dinner idea. Would love to grab the bowl.
Seema Sriram
I love the instapot meals. they are such a life saver especially on busy working days. I am so glad to see this easy recipe.
Mayuri Patel
Any rice dish with a generous amount of vegetables and other ingredients is a filling meal. Your Vegetarian Black beans and Rice dish fits that bill perfectly. Such a flavorful rice with salsa and the spices.
Sapna
Vegetarian black bean and rice is my favorite Mexican rice dish. Love the addition of corn in it. My jalapeño lover family enjoy it with lots of jalapeños.
Vanitha Bhat
Super delicious! I love beans in my rice and Mexican rice is my all-time favorite! Missing my IP here in India but make it in my pressure cooker! Will try with black beans soon. My kinda one pot meal dear <3
Jagruti's Cooking Odyssey
Such a flavourful and easy 30-minute rice and beans recipe I would love to keep. Beautiful pictures and writeup.
Padma Veeranki
I love using instapot...black beans rice looks super delicious!! I'm such a lover of one pot meals as such...Such a flavourful rice...just want to grab it!!
Sasmita
Such a lovely use of black beans in a rice based recipe here. It seems much quick & easy to make. And yes, its is filling meal with generous amount of vegetables with other ingredients....
Lateefah
I apologize, I'm not clear.... is it 11 canned of black bean or 2 canned of black bean?
cookshideout
Hi Lateffah, sorry for the typo, it should be one 15.5oz. can of black beans. Updated the recipe card.
T. C.
This recipe looks great and I’d like to try it, but I have a question.
The instructions say “ Change the instant pot setting to manual and cook on high pressure for 8 minutes. Make sure that the vent is in the venting position. ”. Do you mean the sealing position? I think that the instant pot won’t count down until it comes to pressure and it won’t come to pressure if it’s in the venting position. Thanks.
cookshideout
Hi T.C., thank you for pointing that out. Vent should be in 'Sealing position'. I've updated the recipe card.
Nancy
What do you mean by drain the water from the rice? Is the rice already cooke
cookshideout
Hi Nancy, rice needs to be soaked for a little bit while you prepare the other ingredients (Step 1 in the recipe instructions). Drain that water and add to the pan.
Rosanne Franco
Can I make this on the stove?
cookshideout
Hi Rosanne, yes, you can make on the stove. Use more water (3 cups), bring to a boil on high heat, then lower the heat, cover and cook till the rice is cooked through and tender. This may take about 15~20 minutes. Hope you try the recipe.
Brunna
I did this recipe lst night and it’s super easy and delicious! That’s definitely the kind of recipe to keep for the future. I will be cooking it again! Thank you for sharing!
Letitia
Fantastic!