Description
This yummy rice (affiliate) and beans recipe is made in an Instant Pot (affiliate). It is super easy to do and delicious. And you can make a lot of it.
Ingredients
- 2 tsp of minced garlic
- 2 TBSP Olive oil (affiliate)
- 2 cans of 16-ounce black (affiliate) beans
- 1 onion diced into small pieces
- 2 1/4 cups of water
- 2 cups of Jasmine rice (affiliate)
- 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 (affiliate) dried
- 1 tsp of Himalayan salt (affiliate)
- Half a tsp of black (affiliate) pepper (affiliate)
Instructions
- Defrost the frozen chopped spinach, set aside, and drain.
- Rinse the Jasmine rice (affiliate) and let drain.
- Rinse the cans of black (affiliate) beans.
- Chop the onions into small pieces. About the size of the black (affiliate) beans.
- Mince the garlic and set it aside.
- Heat the Instant Pot (affiliate) on Sauté (affiliate).
- Add oil to the Instant Pot (affiliate), heat for a few minutes.
- Then, add garlic for a few minutes until it gets aromatic.
- Then add the chopped onion. Sauté (affiliate) for a few minutes until the onion starts going opaque.
- Add the Spinach to the Instant Pot (affiliate) and mix. Add two and 1/4 cups of water to help cook the rice (affiliate).
- Add the black (affiliate) beans and mix well.
- Add rinsed rice (affiliate) and stir.
- Then, add the diced tomatoes, dried parsley, dried basil, salt (affiliate), and pepper (affiliate). Stir well.
- Add lid and close venting. Set the Instant Pot (affiliate) to Rice (affiliate) setting (auto). Cook as instructed. Release the venting. Then open, stir and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: vegetarian
- Method: instant pot
- 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