Piping Pot Curry · by Meeta Arora★ 4.9 (9)
Mexican Instant Pot Rice & Beans
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 29%
CARBS 82G74% OF CAL
6G FIBER0G ADDED8G INTRINSIC69G OTHER8G TOTAL SUGAR
FAT 8G15% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown rice and black beans cooked together with jalapeño, bell pepper, and Mexican spices in a pressure cooker. A quick, flavorful vegan side.
sidemexicangrain bowlbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup Brown Rice (uncooked, rinsed, and drained)
- 1/2 cup Dry black beans ( or pinto beans, rinsed and soaked overnight)
- 1 tablespoon Oil
- 1 Jalapeno (finely diced, optional)
- 1 cup Onion (diced)
- 3/4 cup Red Bell Pepper (chopped )
- 4 cloves Garlic (peeled and minced)
- 2 cups Vegetable Broth ((or water))
- 1 cup Fire-roasted diced Tomatoes (canned )
- 1 tablespoon Lime juice
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Oregano
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Chili powder (adjust to taste)
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 29%
CARBS 82G74% OF CAL
6G FIBER0G ADDED8G INTRINSIC69G OTHER8G TOTAL SUGAR
FAT 8G15% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1381mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 144mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.