• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

From: https://www.rainbowplantlife.com/blog/vegan-instant-pot-mexican-rice-and-beans

• 1 cup dried pinto beans, soaked for 8 hours or overnight
• 1 tablespoons olive oil or neutral cooking oil of choice
• 1 small red onion, diced
• 1 small green bell pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Pinch of crushed red pepper flakes
• 1 ½ teaspoons kosher salt + more to taste
• Freshly cracked black pepper to taste
• 4 cups water
• 1 ½ cups long-grain brown rice
• 1 (15-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• ½ of a lime, juiced
• ½ cup fresh cilantro, finely chopped

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