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Mexican Rice with Black Beans | Instant Pot | Oil-Free

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Every week I make a batch of brown rice as part of my meal prep routine. Normally, I keep it plain so I can dress it up different ways throughout the week, but today I decided that I was really hungry for Mexican rice and ready to embark upon a week’s worth of meals adding this rice dish to my plate. Today’s recipe is vegan, oil-free, easy to make, delicious, and very filling.

vegan oil-free Mexican rice and black beans

This recipe yields seven cups of rice goodness. Does this seem like too much for you? If so, you could cut the recipe in half, but if you like to meal prep (like me) there are many wonderful ways you can enjoy this dish throughout the week.

  1. Enjoy as-is, served up as a side dish.
  2. Use it as a wrap filling.
  3. Fill bell peppers with the rice and bake until the peppers are soft.
  4. Make a Five Layer Dip with it: Mexican rice, refried beans (cooked or raw version), vegan sour cream, shredded vegan Mexican Chili Cheese, guacamole.
  5. Warm the rice and add to a green salad.
  6. If you have any leftovers toward the end of the week, make a soup out of it by adding vegetable broth, diced tomatoes, etc. Feeling inspired yet?

Ingredient Run-Down

Long-Grain Brown Rice

Vegetable Broth


vegan oil-free Mexican rice and black beans

Techniques to Ramp Up Nutrition

Soaking the Rice

Kombu Seaweed

Black Beans

I hope you enjoy this recipe. May your days be filled with blessings. amie sue

vegan oil-free Mexican rice and black beansIngredients

Yields 7 cups


  1. Sauté the diced onion and red bell pepper along with a few tablespoons of water in the Instant Pot.
    • Cook until the onions are translucent and the peppers are soft. If at any point things start to stick, add a little bit more water.
  2. Add the rice, vegetable broth, seaweed, chili powder, salt, cumin, and stir to combine.
  3. Add the salsa to the center of the pot on top of the rice and DO NOT STIR.
    • Tomatoes can scorch easily, so we want to prevent them from sitting on the bottom or sides of the pot.
  4. Secure the lid, make sure the pressure valve is turned to “Sealing,” and cook on “Manual,” high pressure, for 28 minutes.
  5. After the machine beeps (indicating that it is done cooking) allow the pressure to naturally release before removing the lid. Make sure the pin has dropped on the lid, indicating all the pressure has been let out.
    • Remove the kombu seaweed and either save for later use or mince it up and toss it back in. If you decide to save it, rinse it off and store in a sealed container in the fridge for up to 3 days.
  6. Add the black beans, cilantro, and with a fork fluff the rice, mixing everything together.
    • If using canned beans, drain and rinse them before adding.
    • Do not overstir the dish, or the rice will get mushy.
  7. When serving, cut a lemon in half and squirt a little over the rice. This adds a nice brightness to the dish.
  8. Store leftovers in the fridge for 3-5 days or freeze in portioned measurements for up to 3 months.

vegan oil-free Mexican rice and black beans


2 thoughts on “Mexican Rice with Black Beans | Instant Pot | Oil-Free

  1. Joanie says:

    Hi Amie Sue – I made this rice yesterday and it is an exceptional recipe! I have had some disasters in the Instant Pot with rice recipes! This is so yummy. Thanks for your continued efforts to encourage us! Your thorough explanations are much appreciated.

    • amie-sue says:

      Good morning Joanie,

      Thank you so much for the feedback! I LOVE using the Instantpot and turn to it whenever possible. So far, I haven’t had any negative experiences (I shouldn’t have voiced that lol). Enjoy the dish! hugs, amie sue

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