Cumin-Scented Black Beans and Rice

This recipe is inspired by Cuban black beans and rice (moros y cristianos, literally “Moors and Christians”) but is much simpler because the beans and rice are cooked at the same time. It took a little trial and error for me to make them simultaneously. I’ll be honest—it doesn’t look the same as the traditional dish because the rice and the beans both tend to darken rather than having pure white rice and black beans—but it tastes the same.

Active Time: 15 minutes

Function: Sauté (Normal); Manual (High)

Release: Natural

Total Time: 1 hour 10 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • 10 Ingredients or Less • SERVES 6

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup stemmed, seeded, and roughly chopped green bell pepper
• 1 small jalapeño pepper, minced
• 3 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon plus 1½ teaspoons tomato paste
• 1 tablespoon dried oregano
• 2 bay leaves
• 2 teaspoons kosher salt
• 1 cup brown rice, rinsed and drained
• 1 cup dried black beans, soaked and drained (see Various Ways to Soak Beans for the Instant Pot)
• 1¾ cups water
• ¼ cup chopped fresh cilantro, for garnish (optional)

1. Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion, bell pepper, jalapeño, and garlic. Cook until the vegetables just soften, 1 minute.

2. Add the cumin, tomato paste, oregano, bay leaves, and salt. Add the rice, black beans, and water. Stir well to combine. Select CANCEL.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 35 minutes. At the end of the cooking time, use a natural release to depressurize.

4. Remove the bay leaves. Serve the beans and rice garnished with the cilantro, if desired.