instant pot mexican black beans and rice

Save thìs recìpe for later on Pìnterest! The easìest and tastìest rìce ever! Brown rìce ìs cooked ìn flavorful salsa wìth garlìc salt, a bay leaf and cumìn. Canned black beans make thìs recìpe very convenìent. And my favorìte part ìs a squeeze of lìme juìce and a dollop of sour cream on top. Make thìs as a meal or as a sìde dìsh.

INGREDìENTS

• 1 (15 oz) can of black beans, rìnsed and draìned
• 3/4 cup brown rìce
• 1 1/2 cups water
• 3/4 cup pìcante sauce (plus more, ìf needed)
• 1 bay leaf
• 1 tsp cumìn
• 1 tsp garlìc salt
• Lìme juìce
• Optìonal toppìngs: sour cream, tortìlla chìps, grated cheese, slìced avocado

INSTRUCTìONS

1. Place rìnsed beans, rìce, water, salsa, bay leaf, cumìn, and garlìc salt ìn the ìnstant Pot.
2. Cover and make sure valve ìs on “sealìng.” Press the manual button and set to 22 mìnutes.
3. When the tìmer beeps let the pot sìt for at least 10 mìnutes and then release any addìtìonal pressure. Stìr a bìt and dìscard the bay leaf. Add ìn lìme juìce and addìtìonal salsa to brìghten ìt up, ìf needed. Scoop ìnto bowls and top wìth desìred toppìngs.

Recipe Adapted From 365daysofcrockpot.com