Easy rice and beans (Instant pot & Stovetop recipe)
Simple rice and beans is comfort food. Make this easy rice and kidney beans recipe today and serve it for your lunch and dinner. This vegan and gluten-free dish is very versatile, and you can serve it as pilaf, taco, burrito.
Servings 4
Ingredients
- 1 cup basmati rice
- 1.5 cups kidney beans cooked
- 1.25 cups water Use 2 cups water for stovetop method
- ½ cup potatoes
- ½ cup carrots
- ½ cup green beans
- ½ cup onion
- 1 teaspoon ginger finely chopped
- 1 inch cinnamon stick
- 4 cloves
- 4 green cardamom
- 1 mace strand optional
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 tablespoon oil
- Salt to taste
- 1 tablespoon cilantro leaves chopped
Instructions
- Rinse the basmati rice a couple of times.
- Soak the basmati rice for 20 to 30 minutes. (Optional)
- Chop the veggies and keep them aside.
Instant Pot Instructions
- Start the Instant pot in saute mode.
- Add oil to the inner pot and then add whole spices & chopped ginger to hot oil.
- Then goes sliced onions and let them fry for 3 to 4 minutes.
- Now add chopped veggies of your choice and stir it once.
- Add cooked red beans and spice powders to the veggies mixture and mix them well.
- If using canned beans, make sure to drain them very well. Else rice will turn sticky.
- Drain the water from the soaked basmati rice and add it to the instant pot. If you are not soaking rice, rinse the rice and add it.
- Add water to the instant pot and give it a good stir. You can check salt and adjust it at this step.
- Stop the instant pot saute mode and close it with its lid. Seal the valve.
- Start the instant pot on manual or pressure cook mode and cook it for 5 minutes on high pressure.
- Once the Instant pot finishes cooking, wait for 10 minutes and manually release the pressure.
- Open the instant pot and take the inner pot out. This will prevent the cooking of rice further.
- Add chopped fresh cilantro leaves and fluff the rice and beans. Cover and keep it aside for 10 minutes.
- Easy Instant pot rice and beans is ready to serve!
Stovetop Instructions
- Heat the pressure cooker over medium heat and add oil to it. Add whole spices and chopped ginger.
- Now add sliced onions and fry them for 3 to 4 minutes.
- Add chopped veggies, mix them once and let them cook for 3 to 4 minutes.
- To this veggies mixture, add cooked kidney beans.
- Add turmeric powder, red chili powder, ground coriander, and salt. Mix everything well.
- Drain the water from soaked basmati rice entirely and add it to this veggies mixture.
- Then goes water into this rice. Stir it once.
- Close the pressure cooker with its lid and pressure cook on medium to high flame for 1 to 2 whistles (around 7 to 8 minutes) and switch off the stove once done.
- Once the pressure releases naturally, open the lid. Add finely chopped coriander leaves and fluff the rice. Easy rice and beans is ready to serve.
Nutrition
Calories: 304kcal | Carbohydrates: 58g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 196mg | Potassium: 489mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2.852IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 2mg
