Description
This tasty, vegan one-pot Mexican rice casserole is made in the Instant Pot. It's gluten-free, soy-free, oil-free, and takes less than 30 minutes to make.
Ingredients
Units
Scale
- 1 cup brown rice, long grain, dry
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can diced tomatoes (I used fire-roasted) with juices
- 1/2 cup water
- 1/2 onion, chopped
- 1 sweet bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 cup frozen or fresh corn
- 2 tsp ground chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 avocado
- 1/2 cup fresh chopped cilantro
- 1 lime
- 1/4 to 1/2 tsp cayenne pepper (optional, for heat)
- oven-baked tortilla chips (optional but highly recommended)
Instructions
Add rice, black beans, diced tomatoes, onion, bell pepper, garlic, spices, corn, and water to the Instant Pot. Seal the vent and set it at LOW pressure for 14 minutes. Allow for natural release, about 10 minutes. Salt to taste.
While the rice and beans are in the Instant Pot, make the oven-baked tortilla chips, if using.
Dish up and top with fresh chopped cilantro, diced or sliced avocado, and fresh lime. Serve with oven-baked tortilla chips and a green salad for a complete meal.
Notes
EQUIPMENT / SUPPLIES
- Instant Pot
- Can opener
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner Entrée
- Method: Instant Pot
- Cuisine: Southwestern