Main Dishesbluejeanchef
Instant Mexican Rice and Beans
Whether you're serving tacos, enchiladas or burritos, you need a great side dish to go alongside. Enter this super quick Mexican rice and beans dish that takes a fraction of the time in your pressure cooker and feeds a crowd too!
👥 8 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 25 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Place the pinto beans in the pressure cooker and cover with an inch of water. Pressure-cook on HIGH for ⏱️ 5 minutes. Let the pressure drop NATURALLY for ⏱️ 15 minutes, then release any residual pressure with the QUICK-RELEASE method and carefully remove the lid. Drain and set the pinto beans aside.
dried pinto beans1 cup
2
Pre-heat the pressure cooker using the brown or sauté function.
3
Add the olive oil and sauté the onion for a few minutes until it starts to become tender. Add the peppers, oregano, chili powder, salt and tomato paste and continue to cook for another minute or two. Stir in the rice and sauté for ⏱️ 1 minute. Stir in the cooked pinto beans, chicken stock and diced tomatoes and lock the lid in place.
olive oil1 tablespoonmedium onion (chopped)1dried oregano1 teaspoonchili powder1 tablespoonsalt2 teaspoontomato paste2 tablespoonsdried pinto beans1 cup
4
Pressure-cook on HIGH for ⏱️ 6 minutes.
5
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Fluff with a fork, mix in the fresh cilantro and transfer to a serving dish.
Nutrition Facts
calories
301 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
6 g
sugar Content
6 g
sodium Content
903 mg
protein Content
12 g
cholesterol Content
4 mg
carbohydrate Content
54 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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