Black Bean Salsa Rice (Instant Pot)
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I am so excited about this Black Bean Salsa Rice. One of the many things that I am able to do on short notice, post instant pot is to actually use brown rice more in my meals. It cooks up beautifully and in a reasonable amount of time. And this flavorful Black Bean Salsa Rice is one of my favorite ways to use brown Rice. It has the flavors of a Black Bean Salsa that I like making. I will definitely share someday. Today however let us stick to this rice.
My Black Bean Salsa Rice Story
Cooking brown rice is one of those things that took me a little time to get the hand off. At the of the day cooking rice it does boil down (no pun intended) to water. This rice should also be allowed to rest before serving. And not all brown rice is made the same. I am partial to Brown Basmati Rice, and in a pinch Brown Jasmine Rice.
After Indian flavors, the next most popular food flavor in my house is Mexican. Lately, I have been chatting with my son about Latin and Central American flavors, along with Spanish flavors. He is learning Spanish in school. His teacher likes to use food and culture to make things real for them.
In our conversation over flavors, I pointed out several similarities between Mexican and Indian seasonings. We both use cilantro, lime, cumin…. We use them differently but nonetheless use them. This is when he asks me what about turmeric?
I answer no they do not use turmeric, but they do use achiote or seeds of the anato plant to impart a bright yellow color. And, the seeds of this dish was born. With my new found excitement with cooking brown rice in the instant pot combined with my son’s brainwave about using turmeric for color a new favorite was born. The kind that makes the perfect kind of addition to any dinner table and in a pinch works well as the star of the show.
To cull together a perfect pot of black beans check out this post and for an interesting salsa consider my avocado and corn salsa.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
A beautiful flavorful whole one pot meal. This black bean salsa rice is perfect for a busy weeknight.
Ingredients
- 2 tablespoons oil
- 1 medium sized onion, diced
- 1 small poblano pepper, diced
- 2 cloves of garlic, minced
- 3/4 cup brown Basmati or other long grain rice
- 1/2 cup frozen corn
- 1/2 teaspoon fresh or dried oregano
- 1/2 teaspoon fresh or dried thyme
- 1 teaspoon powdered cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red cayenne powder
- 1 teaspoon turmeric
- 1 and 1/2 teaspoons salt or to taste
- 1/2 cup diced tomatoes (can be canned) (optional)
- 1/2 cup cooked black beans such as canned or home cooked
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
Instructions
- Turn the saute mode on the instant pot and add in the oil.
- Add in the onion, poblano pepper, and garlic and cook for 3 to 4 minutes until they soften.
- Add in the he corn and stir well to mix.
- Add in the oregano, thyme, cumin, paprika and red cayenne powder and stir.
- Add in the turmeric and salt. Add in the tomatoes if using.
- Add in 1 and 1/4 cups of water. Cancel the saute mode and cover the instant pot.
- Set on pressure cook mode (high) for 5 minutes. Allow for a natural steam release. If you do not have time for a natural steam release cook the rice for 12 minutes.
- Stir the rice and add in the black beans and the lime juice.
- Stir in the cilantro just before serving.
Notes
It is important to soak the black beans to ensure that they cook at the same time as the rice.
Sharon Smith
Hi Rinku,
I love Black Bean Salsa Rice so much 😍😍😍
I have some hobby like singing, planting and another one is Black Bean Salsa Rice cooking 😏 It is the truth that This black bean salsa rice is perfect for a busy weeknight 😊😊
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