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Close up shot of Mexican rice and beans served in a white bowl garnished with cilantro

Instant Pot Mexican Rice and Beans

Shweta Arora
Instant Pot Mexican Rice and Beans are easy to make, flavorful, and versatile. Made with white rice, canned black beans, corn, salsa, and spices, this one-pot Mexican rice is a healthy, vegan, and gluten-free recipe. Serve it as a meal or side dish with your favorite Mexican dish! 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 4
Calories 295 kcal

Equipment

Ingredients
  

  • 1 cup long grain white rice using basmati rice, uncooked, rinsed and drained
  • 2 tablespoons oil
  • 1 small red onion finely chopped (about 1 cup)
  • 1 jalapeño finely chopped, optional
  • 2 green onions chopped
  • 1 tablespoon garlic minced (4-6 cloves)
  • 1 red bell pepper finely chopped (about 1 cup)
  • ½ cup corn kernels frozen, thawed
  • 1 15oz can black beans rinsed and drained
  • 1 teaspoon Kashmiri chili powder or paprika, adjust to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon dry oregano
  • ½ teaspoon salt adjust to taste
  • 1 tablespoon taco seasoning optional, used Traderjoes
  • 1 cup salsa jarred
  • 1 cup water
  • 1 tablespoon lemon juice
  • ¼ cup cilantro finely chopped

Instructions
 

  • Start your Instant Pot (IP) in the sauté mode. Once the IP displays hot, add oil followed by onions, jalapeno, green onions (white parts), and garlic. Saute until onions are translucent (a couple of minutes).
  • Press "Cancel" to turn off the Instant Pot.
  • Now add bell pepper, and corn followed by spices (taco seasoning, red chili powder, cumin powder, oregano and salt), salsa and some of the cilantro (reserve some for later). Mix well.
  • Add the rinsed and drained rice and beans, and mix gently until well combined.
  • Add lemon juice and water. With a spatula scrape any browned bits stuck to the bottom of the pot to avoid the BURN notice on the Instant Pot.
  • Close the Instant Pot lid and keep the pressure value in the sealing position. Press the "manual" or "pressure cook" button and cook on high pressure for 5 mins.
  • Let the pressure release naturally for 5 minutes and then do a quick release (carefully switch the valve to the venting position to release any remaining pressure).
  • Open the lid and gently mix the rice (use a fork to fluff). Close the IP lid or use a glass lid to cover it and let it rest for 5 another minutes.
  • Open the Instant Pot, add fresh cilantro, fluff the rice, and serve hot!
  • Serve Mexican Rice and beans with toppings of your choice or as as a side or filling for tacos, burritos and bowls!

Notes

Rinse the rice before using. Rinsing helps remove excess starch and debris, resulting in fluffy rice.
Use long-grain white or brown rice of choice. Follow the recommended ratio of rice to water and the cooking times for your specific type of rice to ensure perfectly cooked grains.
You can make this Mexican rice, with or without beans. Add more veggies or skip them. It's very customizable.
Adjust the amount of spices according to your taste preferences. You can add more jalapenos, chili powder, or taco seasoning for extra heat, or fresh herbs like cilantro for added freshness.
For added flavor, substitute the water with a vegetable broth of choice.
This recipe doubles well in an Instant Pot 6 quart, and the cooking time remains the same.
Stovetop version -  after adding water, bring the mixture to a boil, then reduce the heat to low and simmer covered for 18-20 minutes until the rice is cooked and the liquid is absorbed. Let it sit covered off heat for 5 minutes before serving.
With Brown Basmati Rice - to make Instant Pot Mexican rice and beans with brown rice, use 1.5 cups brown basmati rice, and 1 cup dried black beans (soaked overnight). Use 3 cups of water and pressure cook for 25 minutes followed by 15 minutes of natural pressure release. The rest of the ingredients and process remain the same. 

Nutrition

Calories: 295kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 825mg | Potassium: 419mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1640IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg
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