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Its technically still summer, but with the kids going back to school and the garden starting to wither and die, I think a lot of us are itching for fall. I’ve been relying heavily on the abundant fresh produce available this summer, like tomatoes from my garden, zucchini, and there is nothing better than Iowa sweet corn! But now that we are transitioning into a new season I have felt a little uninspired when planning our weekly meals.
The other day I was at my sister’s house bemoaning the fact that I felt like I was cooking the same thing over and over again and needed some new ideas. She threw a few ideas out there, but I was intrigued by one in particular. She said she throws beans, corn, salsa and some rice in the rice maker and serves it with tortilla chips. Hmm, one pot meal? Quick? Easy? CHIPS? I’m in.
I have written before about how in love I am with my Instant Pot, so of course I had to tweak this recipe to work in it. If you don’t have an Instant Pot, buy one immediately. And in the meantime, you can make this is your rice cooker on the white rice setting.
You could use this as burrito filling, or even serve it on it’s own. Our favorite incarnation has been serving it with tortilla chips and eating it as a hearty dip. I am ALL ABOUT quick and easy meals with easy but whole foods ingredients, and this definitely fits the bill! If you want to use dry beans instead of canned, two cups of cooked beans (salted and seasoned) is equivalent to one can. I used frozen corn and did not thaw it before cooking in the Instant Pot. If you aren’t sure what some of the terminology I use in the recipes means, check out this post about Instant Pot basics.
I use a can of black beans, 1 cup of frozen corn, 1/2 of a cup of salsa, 1 cup of rice, and 2 cups of vegetable broth. I throw it all in the Instant Pot on manual for 4 minutes, then natural release for 10 minutes. Then I stir in about a cup of cheddar cheese, and enjoy!
One tip on cooking rice, whether in an Instant Pot, rice cooker, or on the stovetop – for years my rice was always burning to the bottom of pans and I couldn’t figure out why. Make sure you are measuring your rice in a dry measuring cup, and your vegetable broth in a liquid measuring cup. I have had such better results since I had that “duh!” moment!
If you are on the hunt for some quick, easy and economical meals that are still whole foods, this is a great recipe to add to your repertoire. It can be tweaked for those who like more or less spice, and can easily be made vegan by substituting a vegan shredded cheese or cashew cheese sauce. This one will be in regular rotation at our football watch parties this fall!
- 1 can back beans
- 1 cup frozen corn
- 1/2 cup salsa
- 1 cup white rice
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- salt to taste
- Combine beans, corn, salsa, rice and vegetable broth in Instant Pot. Manual for 4 minutes, natural release for 10 minutes. Stir in cheddar cheese. Salt to taste (may not need any).