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.