Spanish Rice and Beans
This easy Spanish rice and beans recipe is a one-pot vegan meal that’s great as a main dish with some leafy greens on the side or as a side dish to your favourite vegan Mexican-inspired meal!
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 1 cup long grain white rice rinsed
- 2 tablespoons olive oil for sautéing
- ½ medium onion finely diced
- 2 cloves garlic minced
- ½ tablespoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 ½ cups vegetable stock
- ¾ cup plain tomato sauce
- 1 teaspoon salt
- 1 can pinto beans rinsed and drained
- Fresh ground pepper to taste
- Optional garnishes chopped cilantro, avocado, or tabasco
Instructions
Instructions
- First, heat up the olive oil in your pressure cooker set over medium heat. Let it warm up, then toss in the diced onion, softening it for about 5 minutes.
- Stir in the minced garlic and keep things moving for another 1 to 2 minutes.
- Add the rice into the pot and stir for 2 or 3 minutes.
- Sprinkle in the smoked paprika, cumin, and oregano. Mix well.
- Pour the vegetable stock and tomato sauce in, add salt and pepper, and bring to a boil.
- Once boiling, lock the lid tight and set the pressure cooker to low simmer. Cook for about 20 minutes.
- Use quick release after cooking. Fluff with a fork and sprinkle the beans on top or stir them in.
- Serve warm with your favorite garnishes.
Notes
Serve your Spanish Rice and Beans with fresh avocado, cilantro, and a dash of tabasco for a bright finish.