Food blogging has taken a back seat this past couple of years with the newer practice taking up most of the time and energy. Instant pot happened around the same time as the practice and boy it has been a game changer in my kitchen. This Mexican rice recipe was inspired by the IP Vegetarian chili recipe. Wholesome and delicious one pot meals with minimal prep score big in a busy mom-boss's kitchen!
Ingredients
Ingredients
- Rice (Brown, white, long or short grained- your choice)- 1.5 cups
- Black beans- 2/3 cup soaked in water for 4-5 hours
- 1 medium onion chopped
- 3-4 garlic cloves minced
- 1 jalapeno- chopped finely
- finely chopped veggies like celery, carrots, zucchini, spinach
- corn (fresh/frozen/roasted)- 1/2 cup
- Water- 2 cups
- Taco seasoning- 2 tsp
- salt to taste
- Lime juice to taste
- Chopped cilantro to garnish
- Mexican shredded cheese to garnish
- Avocado- 1 chopped to garnish
- EVOO or canola oil- 1 tsp
Directions
Turn the IP to Saute mode and put oil in the pot. Saute onion, garlic, jalapeno for 2-3 minutes. Add all the chopped veggies, beans, rice, seasoning and water, salt. Close the lid and and cook on High Pressure for 8 minutes. Vent after 10-12 minutes and add the lime juice and mix well. Serve with the garnishes. 
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