I haven’t fixed a Mexican inspired dish in a while so when I saw this recipe for Mexican Beef and Rice using the pressure cooker I knew I had to give this a try. It took almost no time to make but the flavor that was there when the Instant Pot opened was crazy…crazy good that is!
There was one week where I decided to fix Mexican food all week. After all, it’s my favorite and I rave about how that week was honestly one of the best food weeks of my life. I’m thinking of bringing that back soon. (I also tried Asian week and I messed up on those ideas more than I can count.)
The dish can be served as is and can be a meal alone or you can top with cheese and sour cream and put on a tortilla shell. You can also use this as a dip for tortilla chips. The possibilities are there to do whatever you’d like. This Mexican beef and rice dish make so much that it would easily feed dinner guests or a large family.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 TBS Extra Virgin Olive Oil
- 1 lb ground beef
- 1 medium red onion, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 cup long grain white rice
- 2 cups water
- 2 cups salsa (or 16 oz jar)
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn
- 3 TBS fresh cilantro, chopped
- 1 1/2 cup shredded Mexican cheese
Ingredients
|
|
-
With your Instant Pot, click the saute function (or browning if on another brand). Allow for the pot to come to temperature and when the screen reads HOT add in EVOO, ground beef, red onion, chili powder, cumin and salt.
-
Saute for about 3-5 minutes or until the beef has become crumbled and browned.
-
While beef is cooking, measure 1 cup of white rice. You'll want to rinse the rice a few times to release some of the starches. The rice is finished when the water draining off of it is clear in color. Doing this will not make the rice mushy (very important). I rinsed my rice about 5 times.
-
Add rice, water, salsa black beans and corn to Instant Pot and stir to combine. Close and lock lid on sealing. Set to manual high pressure for 8 minutes.
-
Quick release pressure and remove lid. Stir in chopped cilantro and transfer to serving platter.
-
Top with cheese and serve.
Recipe adapted from Magnolia Days