If you’re looking for a quick, satisfying, and nutritious meal, this Tex-Mex brown rice and beans dish is a must-try.
The combination of hearty brown rice, flavorful spices, and protein-packed beans makes it an ideal choice for busy weeknights or meal prep.
With the help of an instant pot, you can achieve perfect texture and deep flavors with minimal effort. This recipe brings together the bold essence of Tex-Mex cuisine in a way that’s both wholesome and incredibly delicious.
Why You’ll Love This Instant Pot Recipe
This dish is a fantastic addition to your collection of go-to instant pot recipes. It’s packed with plant-based protein, fiber, and bold spices, making it as nutritious as it is tasty.
The instant pot eliminates the need for constant stirring or monitoring, allowing the rice and beans to cook perfectly with the press of a button.
It’s also an excellent meal prep option. The flavors deepen over time, so leftovers taste even better the next day.
Tips for the Perfect Texture
Cooking brown rice in an instant pot ensures it turns out fluffy and tender, but a few tricks can make it even better:
- Rinse the Rice: Always rinse your brown rice under cold water until the water runs clear. This removes excess starch and prevents a sticky texture.
- Use the Right Liquid Ratio: Brown rice requires more liquid than white rice to soften properly. The vegetable or chicken broth in this recipe enhances the flavor while ensuring proper hydration.
- Natural Release for Best Results: Allowing a natural release of pressure for at least 10 minutes helps the rice finish cooking gently, leading to a better texture and preventing excess moisture.
Customizing Your Dish
This recipe is easily adaptable to suit different dietary preferences and ingredient availability. Here are some ideas to switch things up:
- Make It Vegan: Stick with vegetable broth and top with avocado, fresh tomatoes, or dairy-free cheese.
- Boost the Protein: Add cooked shredded chicken, turkey, or crumbled tofu for extra protein.
- Go Spicy: If you love heat, throw in some diced jalapeños, chili powder, or a splash of hot sauce.
- Switch the Beans: Black beans, pinto beans, or kidney beans all work well. Feel free to mix and match based on what you have on hand.
Best Ways to Serve
One of the best things about this dish is its versatility. You can enjoy it in so many ways beyond a simple bowl of rice and beans.
- Burrito Bowls: Layer it with fresh lettuce, diced tomatoes, guacamole, and sour cream for a satisfying meal.
- Taco Filling: Spoon it into soft or hard taco shells and top with shredded cheese and salsa.
- Stuffed Peppers: Use the cooked mixture to stuff bell peppers, then bake until tender.
- Side Dish: Serve alongside grilled meats, roasted vegetables, or a fresh salad.
Why the Instant Pot Makes This So Easy
Many Tex-Mex dishes require long simmering times to develop deep, rich flavors. The instant pot speeds up the process by locking in moisture and flavor under high pressure.
Unlike stovetop methods, you don’t have to monitor the pot constantly, making it a convenient, hands-off cooking method.
This is also one of those instant pot recipes that work well for batch cooking. You can double the quantity, store leftovers in the fridge, and enjoy them again and again.
It reheats beautifully, making it a practical meal-prep choice.
This Tex-Mex brown rice and beans recipe is a game-changer for anyone looking for an easy, flavorful meal that comes together effortlessly in the instant pot.
It’s nutritious, packed with bold spices, and perfect for various meal ideas.
Instant Pot Tex-Mex Brown Rice & Beans Recipe
Ingredients
- 2 cups brown rice rinsed
- 3 cups vegetable broth or chicken broth
- 1 cup salsa choose your favorite
- 3 teaspoons ground cumin
- 2 teaspoons Goya sazón seasoning any variety
- 1 15.5-ounce can black beans or red kidney beans, drained and rinsed
- 1½ teaspoons seasoned salt
- Juice of ½ lime optional
Optional Toppings:
- Chopped cilantro
- Shredded Mexican cheese blend
Instructions
- Prepare the Rice & Ingredients: Rinse the brown rice in a fine-mesh strainer until the water runs clear. Add the rice to the Instant Pot along with the broth, salsa, cumin, sazón seasoning, and beans. Stir well to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the Manual or Pressure Cook function and cook on High Pressure for 25 minutes. After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release.
- Season & Stir: Open the lid, stir the mixture, and add the seasoned salt and lime juice if using. Stir once more to ensure everything is evenly mixed.
- Serve & Garnish: Top with chopped cilantro and shredded cheese for extra flavor, if desired. Serve hot and enjoy!
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.