I've been trying to perfect my Cuban black beans and rice recipe for sometime now. I think I've finally nailed it using the Instant Pot. The first tricky part was getting the flavors just right using pantry ingredients. I want to mimic the authentic Cuban flavors as best as possible but I also want to be able to whip this up anytime without needed fresh garlic, onions, and peppers on hand. Of course, if you have that and want to substitute for it, go right ahead.
The second tricky part was getting the rice and beans to both cook in the Instant Pot to save on dishes and time. Turns out you need to cook the beans first for 3/4 of the way. Then add the rice and cook for the 12 minutes it takes to cook the rice.
Enjoy this fantastic, easy, and delicious one pot dish.
- 6 cups water
- 1 pound dried beans, rinsed
- 1.5 tsp salt
- 1.5 cups rice
- 1/2 cup more water
- 1 4 oz can green chiles
- 1 tsp more salt
- 1 tsp sugar
- 1 tbsp onion powder (or 2 tbsp onion flakes or 1/2 onion chopped)
- 1/2 tsp garlic powder (or 2 cloves fresh minced garlic)
- 1 tsp dried oregano (or 1 tbsp fresh minced oregano)
- 1/2 tsp ground cumin
- 1 large bay leaf
- 1 tbsp apple cider vinegar (or white vinegar)
- Place the first three ingredients (water, beans, and salt) in the Instant Pot and stir until the salt is absorbed.
- Press the Beans/Chili button until the normal setting glows and adjust the time for 35 minutes.
- Once the time is up, do a quick release. Open the lid and add the remaining ingredients.
- Press the Rice button and put on the normal setting for 12 minutes.
- Once the time is up, allow it to count down for 10 minutes. Then release the pressure.
- Open the lid, scoop some out into a bowl, and enjoy!