How to Make Tex-Mex Black Bean & Rice Burrito Bowls
-
Set the Instant Pot to sauté mode. Add olive oil and onion; cook for 3-4 minutes until softened.
-
Add rice, black beans, corn, diced tomatoes (with juice), vegetable broth, cumin, chili powder, garlic powder, and salt. Stir to combine.
-
Secure the lid and set the valve to sealing. Pressure cook on high for 22 minutes.
-
Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
-
Fluff with a fork and stir in cilantro, if using. Serve hot as is or topped with cheese, salsa, or avocado.
Pro Tips for Perfect Tex-Mex Black Bean & Rice Burrito Bowls
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of long grain brown rice, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Tex-Mex Black Bean & Rice Burrito Bowls?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Tex-Mex Black Bean & Rice Burrito Bowls?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for long grain brown rice, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.