Love brown rice, but not the long cooking and watching time? Instant Pot to the rescue, and you can enjoy a vegetarian (and vegan if you leave the cheese off at the end) friendly dish of black bean spanish rice with walk-away ease.
Instant Pot Black Bean Spanish Rice
- 2 cups long-grain brown rice, rinsed and drained
- 3 cups vegetable broth
- 15.5-ounce can diced tomatoes with juice
- 15-ounce can black beans, rinsed
- 15.25 -ounce can sweet corn, drained
- 1 large sweet onion, diced
- 3 Tbsp chili powder
- 1 Tbsp diced garlic
Add all ingredients into an Instant Pot (ours is an 8 quart model). Stir well.
Put on lid, make sure release vent is in right position. Press “manual” (which is labeled “pressure cook”), then press “pressure level”, set to low, and set for 20 minutes time.
Once time is done, let naturally release for 10 minutes, then use the manual quick release to vent. Be careful, as it produces steam. Once the red valve goes down and isn’t venting, remove lid away from you.
Stir well. Serve with grated cheddar cheese, sour cream, and tortillas if desired.
Serves 6 to 8.