Ingredients
- 2 tsp of minced garlic
- 2 TBSP Olive oil (Affiliate Link)
- 2 cans of 16-ounce black beans
- 1 onion diced into small pieces
- 2 1/4 cups of water
- 2 cups of Jasmine rice
- 2 8-ounces packages of frozen chopped spinach - defrost it
- 1 can of 28-ounce tomatoes diced
- 1 TBSP of parsley dried
- 1 tsp of oregano dried
- 1 tsp of Himalayan salt
- Half a tsp of black pepper
Instructions
- Defrost the frozen chopped spinach, set aside, and drain.
- Rinse the Jasmine rice and let drain.
- Rinse the cans of black beans.
- Chop the onions into small pieces. About the size of the black beans.
- Mince the garlic and set it aside.
- Heat the Instant Pot (Affiliate Link) on Sauté.
- Add oil to the Instant Pot (Affiliate Link), heat for a few minutes.
- Then, add garlic for a few minutes until it gets aromatic.
- Then add the chopped onion. Sauté for a few minutes until the onion starts going opaque.
- Add the Spinach to the Instant Pot (Affiliate Link) and mix. Add two and 1/4 cups of water to help cook the rice.
- Add the black beans and mix well.
- Add rinsed rice and stir.
- Then, add the diced tomatoes, dried parsley, dried basil, salt, and pepper. Stir well.
- Add lid and close venting. Set the Instant Pot (Affiliate Link) to Rice setting (auto). Cook as instructed. Release the venting. Then open, stir and enjoy.
Notes
If you notice that the liquid doesn't cover the rice and beans, add a little more water to it until it does. This will help not burn the rice when cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 431.78 kcal
- Sugar: 2.44 g
- Sodium: 694.28 mg
- Fat: 5.75 g
- Saturated Fat: 0.92 g
- Trans Fat: 0.0 g
- Carbohydrates: 79.98 g
- Fiber: 13.71 g
- Protein: 16.0 g
- Cholesterol: 0.0 mg