Instant Pot Mexican Black Beans and Rice

Ingredients:

1 (15 oz) can of black beans, rinsed and drained

1 cup uncooked long grain brown rice

1 1/2 cup water

3/4 cup picante sauce or salsa (plus more, if needed)

1 bay leaf

1 tsp cumin

1 tsp garlic salt

Fresh lime juice, to taste

Optional toppings: sour cream, tortilla chips, grated cheese, sliced avocado

Instructions:

 Place rinsed beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the Instant Pot.
 Cover and make sure valve is on “sealing.” Press the manual button and set to 22 minutes.
 When the pot beeps let the pot sit for 10 minutes and then release any additional pressure. Stir
a bit and discard the bay leaf. Add in lime juice and additional salsa to brighten it up, if needed.
Scoop into bowls and top with desired toppings.

Notes:

If you wanted you could make this recipe with long grain white rice. Use 3/4 cup white rice and 1
1/4 cup water. Then use a 5 minute pressure cook time with a 10 minute natural pressure
release. For other types of rice see the green chart.

To make with chicken: Reduce the amount of liquid to 1 cup if using frozen chicken or 1.25 cups
if using fresh chicken. Place 1 pound of chicken boneless skinless breasts/thighs on top of all
the ingredients. Lightly sprinkle with salt and pepper. The chicken will cook along with your
rice. If you want to use white rice instead of brown rice then cut up the chicken into bite size
pieces or use chicken tenderloins.

Nutrition:

Calories: 228 Sugar: 3 grams Sodium: 347 mg Fat: 1.2 grams Carbohydrates: 44.4
grams Fiber: 8 grams Protein: 9.9 grams