Mexican Rice with Corn and Black Beans

Mexican Rice with Corn and Black Beans
If you’re in love with Mexican cuisine, Mexican Rice is definitely a one
you need to try. With the beans, the corn, the tortillas, and the guacamole!
This Mexican Rice is a favorite standby, with easy Ingredients, quick and
simple in the Instant Pot—and hands down, one of my favorite Mexican
Rice recipes… ever!

From Ayurvedic Point of view:

In Ayurvedic terms, rice is said to be quite balancing to all the three
Doshas or elements that underlie our body and our wellbeing—Vata, Pitta,
and Kapha. Rice is lighter than many other grains, so that it can be eaten
by Kapha; it’s cool, sweet, and moist nature function for Pitta; and sweet
moist attributes balance Vata.

Corn pacifies Kapha and Pitta Dosha. It is beneficial for general fatigue,
anorexia, hemorrhoids, and emaciation. The desire to pacify Pitta renders
it a perfect summer meal. This nourishes Rasa Dhatu (plasma) and is
believed to minimize water retention and blood pressure.

For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 7
Time to Prepare: 9 minutes


2 cups uncooked long-grain rice
14 oz can corn
1/4 tbsp. garlic powder
1/4 tbsp. ground cumin
14 oz can black beans
2 cups water
2 fresh tomatoes (chopped)
1 tbsp. vegetable oil
1 cup salsa
Juice of 1 lime
Salt and pepper to taste

  1. Turn on the Sauté settings. Add the oil and the rice once hot.
    Stir until the rice goes opaque. Cancel the Sauté and add the
    salsa, water, garlic powder, and cumin to the rice. Stir it and
    lock it with the lid. Place on High Pressure Manual and cook for
    4 minutes. When the rice is cooked, naturally release the
    pressure for 10 minutes before removing the residual pressure
  2. In the meantime, drain and rinse both the beans and the corn; set
    aside. Chop the tomatoes, and add the lime juice. Once the
    pressure has been released, remove the lid and flush the rice
    with a fork. Add the beans, the corn, the tomatoes, and the lime
    juice. Season to taste with salt and pepper.
  3. At this point, I like to put the lid back on the Instant Pot when
    I’m preparing other food items so that the black beans and the
    corn can heat up.

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