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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: 10 minutes
Cook Time: 5 minutes
Pressure build & release Time:: 18 minutes
Total Time: 33 minutes
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 4 Servings

Ingredients

  • cups Basmati rice or other long grain rice*
  • cups Water
  • 1 tablespoon Olive oil
  • 1 Small Onion, finely chopped
  • 2~3 Garlic cloves, finely minced
  • 1 Medium Poblano Chili or colored peppers, finely chopped
  • 1 cup Prepared Salsa (homemade or store-bought)
  • 1 15.5oz. can of Black Beans, rinsed and drained
  • 1 cup Fresh or Frozen Corn
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Dry Oregano
  • To taste Salt & Pepper
  • 2 tablespoons Cilantro, chopped

Instructions

  • Rinse the basmati rice couple of times and soak in water while you prepare the ingredients.
    1½ cups Basmati rice or other long grain rice*, 2¾ cups Water

Instant Pot Method:

  • Turn on the instant pot on 'Saute' mode, add the oil, onions, garlic and peppers. Cook till the onions are lightly golden around the edges and the onions is tender, about 3~4 minutes. Make sure to stir occasionally to avoid scorching the bottom.
    1 tablespoon Olive oil, 1 Small Onion, finely chopped, 2~3 Garlic cloves, finely minced, 1 Medium Poblano Chili or colored peppers, finely chopped
  • Next add the salsa, black beans, corn and cook for 2 minutes.
    Stir in the ground cumin, chili powder, oregano salt and pepper. Mix well and cook for 1 more minute.
    1 cup Prepared Salsa (homemade or store-bought), 1 15.5oz. can of Black Beans, rinsed and drained, 1 cup Fresh or Frozen Corn, 1 teaspoon Ground Cumin, 1 teaspoon Chili powder, 1 teaspoon Dry Oregano, To taste Salt & Pepper
  • Add the rice along with soaking water to the pot. Season with salt and pepper. Scrape the bottom to make sure that there are no stuck on bits. Change the instant pot setting to manual and cook on high pressure for 5 minutes. Make sure that the vent is in the sealing position.
  • Let the pressure release naturally for 10 minutes, then quick release the reminder. Gently fluff the rice and sprinkle cilantro. Serve hot or warm with sour cream, guacamole and cilantro.
    2 tablespoons Cilantro, chopped

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.
    Stir in the ground cumin, chili powder, salt and pepper. Mix well and cook for 1 more minute.
  • Add the rice along with soaking water to the pressure cooker. Season with salt and pepper. Close the lid and cook for 2 whistles.
  • Wait till the pressure subsides naturally. Serve hot or warm with sour cream, guacamole and cilantro.

Video

Notes

  • I love using basmati rice, but feel free to use any other long grain rice. But make sure to adjust the amount of water in the recipe accordingly.
  • Black beans are my favorite for this recipe, but kidney beans, pinto beans or even black eyed peas are all great options here.
  • To make this recipe without You can make the recipe without a pressure cooker:
    • 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.
  • Feel free to use any colored bell pepper or even poblano peppers.
  • You can also add other vegetables like chopped zucchini, sweet potato or potato.
  • I love using store bought salsa, but you can use fire roasted tomatoes or tomato sauce/ puree instead. If using sauce/ puree, then add extra chili powder and cumin to spice it up.
  • Store any leftover beans and rice in an airtight container for up to 3 days in the refrigerator. Reheat until thoroughly heated through before serving.

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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