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Vegetarian Black Beans & Rice

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!!
Author: Pavani
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Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 4 Servings

Ingredients

  • 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

Calories: 311kcal | Carbohydrates: 68g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 2mg
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