This Spicy instant pot cilantro lime rice with black beans and corn is a delicious variation to the classic cilantro lime rice. This is great as is with some guac, cheese and sour cream or an accompaniment to all your Mexican meals.
My world is currently revolving around instant pot rice recipes.
This spicy instant pot cilantro lime rice with black beans and corn is
- Easy
- One pot
- Effortless
- Flavorful
- Convenience
- Balanced
- Spicy... not super spicy
- Great for meal prep
- Delicious
If you love spicy food but can't handle the heat, then this rice is for you!
So easy, yet packed with flavor and textures.
Why do I love rice recipes?
They are comforting, great in the refrigerator and freezer and can be prepared zillion different ways!
What do I love more than rice dishes? Making them in my favorite Instant Pot!
This rice is a flavorful variation to this Cilantro Lime Rice in Instant Pot.
Let us look at the team players in the cilantro and lime recipe:
- Rice, white Basmati
- Frozen corn, use fresh cooked in Summer
- Black beans, canned for convenience
- Chicken stock, can use vegetable stock
- Spices - chili powder, paprika, cumin powder
- Cilantro
- Lime
- Onion and garlic
How to make spicy instant pot cilantro lime rice with black beans and corn?
Step-1: Let Instant Pot get hot, saute frozen corn until thawed (I love this method of thawing frozen veggies right in my instant pot), transfer.
Step-2: Saute chopped onion and garlic, until translucent
Step-3: Saute rice and spices for couple of minutes to toast the rice and spices. Add stock and cook as per detailed instructions below.
Step-4: When done, stir in thawed corn, black beans, chopped cilantro and lime juice. Stir and enjoy!
How to make non-mushy Instant pot Cilantro Lime Rice?
It totally depends on your rice, yes! Not all brands, packages of rice are the same though they all say basmati rice in the package —> Some need more water and some less. Some need more cooking time and some less.
How do we solve this? I came up with two different cooking methods for you (you are welcome!). So, which method is right for you?
Cooking method-1
- If you have tried this recipe already and you have had great success. Just stick to this.
- If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.
Cooking method-2
- If you have tried this recipe before and had a mushy outcome, then go for this.
- If you are not sure about your rice or cooking method.
Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot.
I tried making this recipe in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Fried rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice.
Few notes on making this instant pot rice recipe:
- Rinse rice in a strainer and let it hang out for couple of minutes to drain as much water as possible. This step is important to not only wash the rice, as well as remove excess starch <— less mushier rice
- Do not double the recipe. It’s just too much to work with and makes the rice overcooked in the process.
- I used 1 cup of 33% less sodium chicken stock and the salt was perfect. But, if you have regular sodium chicken stock, then I’d suggest that you reduce the amount of salt.
How to eat this Instapot cilantro lime rice?
Eat as is with your favorite Mexican toppings :
- Guacamole
- Shredded cheddar
- Pico de gallo or Salsa
- Sour cream
- Chopped cilantro
- Jalapeño
Spicy Instant Pot Cilantro Lime Rice with Black Beans and Corn
Ingredients
- 1 cup frozen corn, refer notes
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 to 3 cloves garlic, chopped
Group-1
- 1 cup white basmati rice, rinsed and drained well
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin powder
- 1 cup chicken stock (I used 33% less sodium)
Additional ingredients
- 1 cup cooked black beans, refer notes
- ½ cup chopped cilantro
- 2 teaspoons lime juice
Accompaniments to serve (optional)
- Guacamole
- Shredded cheddar cheese
- Sour cream
- pico de gallo or salsa
- jalapeno slices
- lime wedges
- chopped cilantro
Instructions
- Heat Instant pot to saute mode. When hot, add frozen corn and stir occasionally for 2-3 minutes, until completely thawed. Transfer to a small bowl.
- In the now empty instant pot (still in saute mode), add vegetable oil followed by chopped onion and garlic. Saute for 2-3 minutes, until onion begins to get translucent.
- Stir in all group-1 ingredients (except stock), and saute for one minute to toast the spices and rice. Add chicken stock, give a good stir. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
- Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked corn, black beans, chopped cilantro and lime juice.
- Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked corn, black beans, chopped cilantro and lime juice.
- To serve, spoon some rice into serving dishes and top with guacamole, shredded cheddar, pico de gallo or salsa, sour cream, chopped cilantro and jalapeño slices.
Notes
- If you have tried this recipe already and you have had great success. Just stick to this.
- If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.
- If you have tried this recipe before and had a mushy outcome, then go for this.
- If you are not sure about your rice or cooking method.
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Kelly Lynns Sweets and Treats
Every time you post an Instant Pot recipe, it immediately makes me regret returning my IP to Costco hahaha. This rice looks so yummy. I could make a meal out of just this!
Karly
This is my kinda meal! Perfect as a side or main dish!
Katherine | Love In My Oven
I love your Instant Pot recipes, Maria! Rice is so versatile, too. Love what you've done here!
Camille Torrez
So easy and sooo good! We serve on soft corn tortillas lightly fried and add the cheese and salad mixture. A family fav...