I am so excited about this Black Bean Salsa Rice. One of the many things that I am able to do on short notice, post instant pot is to actually use brown rice more in my meals. It cooks up beautifully and in a reasonable amount of time. I will do a general rice post maybe later this week. It is one of those things that took me a bit of time to get the hang off. At the of the day cooking rice it does boil down (no pun intended) to water. This rice should also be allowed to rest before serving.
After Indian flavors, the next most popular food flavor in my house is Mexican. Lately, I have been chatting with my son about Latin and Central American flavors, along with Spanish flavors. He is learning Spanish in school. His teacher likes to use food and culture to make things real for them.
In our conversation over flavors, I pointed out several similarities between Mexican and Indian seasonings. We both use cilantro, lime, cumin…. We use them differently but nonetheless use them. This is when he asks me what about turmeric?
I answer no they do not use turmeric, but they do use achiote or seeds of the anato plant to impart a bright yellow color. And, the seeds of this dish was born.
I make a black bean salsa pretty often, and thought that I should combine the flavors for a one-pot meal. With my new found excitement with cooking brown rice in the instant pot combined with my son’s brainwave about using turmeric for color a new favorite was born. The kind that makes the perfect kind of addition to any dinner table and in a pinch works well as the star of the show.
A beautiful flavorful whole one pot meal. This black bean salsa rice is perfect for a busy weeknight.
- 2 tablespoons oil
- 1 medium sized onion, diced
- 2 cloves of garlic, minced
- 1/2 cup black beans (soaked for 3 to 4 hours)
- 3/4 cup brown Basmati or other long grain rice
- 1/2 cup frozen corn
- 1/2 teaspoon fresh or dried oregano
- 1/2 teaspoon fresh or dried thyme
- 1 teaspoon powdered cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red cayenne powder
- 1 teaspoon turmeric
- 1 and 1/2 teaspoons salt or to taste
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- Turn the saute mode on the instant pot and add in the oil.
- Add in the onion and garlic and cook for 3 to 4 minutes until they soften.
- Add in the black beans and the rice and the corn and stir well to mix.
- Add in the oregano, thyme, cumin, paprika and red cayenne powder and stir.
- Add in the turmeric and salt.
- Add in 1 and 1/2 cups of water. Cancel the saute mode and cover the instant pot.
- Set on pressure cook mode (high) for 7 minutes. Allow for a natural steam release.
- Remove the cover, stir in the lime juice and stir in the cilantro.
It is important to soak the black beans to ensure that they cook at the same time as the rice.