Spare Spoons Kitchen
The Pantry · Instant Pot · about 25 minutes

Mexican Rice & Black Beans

A hearty rice-and-beans side that's nearly a meal — rice cooked in a spiced tomato broth, then folded with black beans and peas. Pantry-friendly, vegan, and gluten-free.

4 min pressure Instant Pot method
Effort ●●○○ Time ●○○○ Anytime
Instant PotVeganGluten-Free
Servingsamounts scale to match
6
Units

Ingredients

Bloom the spices in the broth, then add the beans after cooking. Stirring the cumin, oregano, and ancho into the seasoned tomato broth before the rice goes in builds the flavor. Fold the beans and peas in after the cook so they warm through without breaking up, and natural-release so the rice stays fluffy.

Easier, if you like

  • A packet of taco or fajita seasoning can stand in for the cumin/oregano/chili powder.
  • Canned beans are the quick route used here — no soaking.

Method

    Cook's notes

    Beans go in after the pressure cook so they stay whole instead of turning to mush.

    It's a hearty side or a light meal — top with avocado, cilantro, lime, and hot sauce to make it dinner.

    Naturally vegan and gluten-free.

    For plain rice ratios, see Instant Pot Rice & Grains.

    Vegan and gluten-free as written

    Vegan / gluten-free: it already is — use a GF bouillon and check the chili powder.

    Milder: use a mild chili powder and skip any added heat.