Monday, May 16, 2016

Mexican Rice and Beans

Do you need a QUICK dinner? Add a nice salad or steamed greens to the side, and check off several of your Daily Dozen boxes!

2 cups brown rice
1/2 cup salsa (NOT a sweet one!)
1 cup frozen organic corn
1 tsp sea salt
1 T lime juice
1 tsp smoked paprika
1 tsp garlic power
1 tsp onion powder
1 tsp red pepper flakes (optional)
3 cups water
chopped cilantro (optional)
1 can of pinto beans, rinsed and drained
1 can of black beans, rinsed and drained

Add all of the ingredients except the beans into your pressure cooker bowl. Stir to combine. Cook on high pressure for 20 minutes. Turn pressure cooker OFF. Let it naturally release. Open top and fluff rice. Stir in the beans and cover the top for 5 minutes or so. Serve warm with steamed greens or a salad on the side.

Inspired by Katie Lasserre


  1. How long would it normally take for the pressure to release?

    1. Each pressure cooker is slightly different, but about 10 minutes. After 10 minutes of depressurizing, you could release any remaining steam and it should be done.

  2. I make this ALL the time (sans pressure cooker) - it's so quick, easy and delicious!