Ingredients

The following ingredients have 4 Servings
  • 1 large red onion (finely chopped)
  • 2 cups white rice (or brown rice - rinsed and drained)
  • 1 cup dried black beans (rinsed)
  • 4 cups water (or low sodium chicken broth)
  • 1 1/2 tablespoons cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt (or to taste)
  • 28 oz can diced tomatoes (optionally with gree peppers)
  • 1 bunch cilantro (chopped)
  • 1 jalapeno deseeded and diced

Instruction

  • Follow the exact order to add/layer the ingredients in the Instant Pot: onion, brown rice, black beans, water, cumin, garlic powder, chili powder, paprika, salt and jalapeno, diced tomatoes. Do not stir, just use a spoon to lightly press and distribute the mixture evenly.
  • Close the lid, turn the pressure vent to Sealing on older models, and press Pressure Cook on High or Manual for 22 minutes.
  • After Instant Pot has finished cooking, release pressure using the Quick Release method.
  • Add chopped cilantro and gently stir.
  • If the rice and beans are a bit liquidy or a bit crunchy, close the lid and let them sit for 10 more minutes.
  • Serve warm with sour cream and guacamole.