Description
A quick, protein-packed meal featuring pinto beans and brown rice, enhanced with sautéed onions, garlic, and bell pepper, perfect for busy weeknights.
Ingredients
Scale
- 1 cup pinto beans, soaked overnight
- 1 cup brown rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and sauté the onion, garlic, and bell pepper until soft and fragrant.
- Stir in the cumin and paprika, cooking for another minute to release the spices’ aromas.
- Add the soaked pinto beans, brown rice, and vegetable broth, mixing everything well.
- Close the lid, set to high pressure, and cook for 22 minutes.
- Allow to naturally release pressure for 10 minutes, then quick release any remaining pressure for optimal texture.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
Ensure pinto beans are soaked overnight for the best texture. Use fresh spices for optimal flavor. Consider garnishing with lime or sour cream for added dimension.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg